Ingredients

1 fresh pumpkin(doesn't matter what type)
4-5 medium size potatoes(or for a sweeter soup, sweet potato)
2 beef, chicken or vegetable stock cubes
2 tablespoons dark brown sugar
1 tablespoon really to taste mixed Italian herbs
2 large garlic cloves
3 small onions, diced

Directions

Roughly chop the pumpkin and place in the crock pot.
Chop potatoes up into cubes, dice onions, place in crock pot.
Put remaining ingredients in crock pot.
Turn crock pot to low and cook for 6 to 8 hours.
When the pumpkin and potatoes are very soft use either a blender or a hand held blender and blend until very smooth.
If it is thicker than you like then add a little water or milk and blend again to mix it through.

Serve with crusty bread and a dollop of sour cream.

This soup freezes very well, to reheat it after freezing simply put it back into the crock pot or reheat in a saucepan.