Roast them all up with seasoning Pumpkin n garlic then back in the pot with vegetables stock n greater ginger n blend

Mines pumpkin. I roast pumpkin carrots and onion. Then blend with chicken stock. Yummmm. ... so hungry right now!

Roast pumpkin!

(Well root veggie really)

Roast pumpkin, sweet potato, potato, onion, garlic. Etc.

Once roasted boil with stock blend and add a bit of cream! Yum!!!!!

Pea & ham all the way!

I do it in my slow cooker over about 6-8 hours. I don't measure ingredients, just go by eye but here's what I put in it.

-1-2 ham hocks depending on the size.

-a couple potatoes diced . Again depending on the size.

-a couple carrots diced.

-yellow split peas. I think the pack is usually 500 grams and I use most of it but depends on how thick you would like the soup.

-cover in chicken stock or you can half half with water.

-garlic, salt and pepper to season.

-then cook for 6-8 hours.

-after about 4-5 hours you can remove the hocks and take out all the bones, fat and shred up the ham. Give it all stir and add more water if you want to make it thinner. We love it really thick!

- I've added bacon before for extra flavour and for effect you can add whole peas a couple hours before serving. I think that's it!

-best served with a nice fresh Vienna loaf. Mmmmmm!

So easy and sooo tasty! Freezes and defrost really well too. ?

Creamy Chicken soup.....no real recipe just whatever vegies i have.

-Add sml amount of butter to a pot

-garlic

-leek.....saute

-add diced chic thigh meat & seasoning (i add i teaspoon of masala to make it tasty)

- add hard vegies (carrot, potatoe)

- then soft vegies (zucchini, mushroom, corn, sml floretts of brocilli)

- add stock and slowly cook till every thing is soft.

- gently mash up large chunks of veg to make soup slightly thick

- add some water

- add some pasta/ noodle & cook

- turn down pot add a dash cream, turn off pot.