The secret to good soup is great stock. I make stock in a slow cooker by simmering bones and vegetables left over from roast dinners, just covered with boiling water for a few hours. I strain it and freeze it until I need it. - Rachel Knight, Pauatahanui Women in Farming Group, Wellington

500ml stock
1 medium pumpkin, deseeded, peeled and cut into pieces
2 medium onions, skinned and roughly chopped
2 tsp each cumin seeds and coriander seeds, toasted in the oven for five minutes
1 small can coconut cream (165ml)
Salt and pepper to taste
Freshly grated nutmeg, chopped fresh coriander and Greek yoghurt to serve

Put stock, pumpkin, onions, cumin seeds, coriander seeds and coconut cream in a slow cooker. Cook on low for six hours. Blend well with a stick-blender or in a food processor. Adjust the seasoning and add some boiling water if it's thicker than you like. Serve topped with freshly grated nutmeg, chopped coriander leaves and a dollop of Greek yoghurt.

Reprinted from A Good Spread - Recipes from the Kitchens of Rural Women New Zealand (Random House NZ, $34.99).