Kumara Pumpkin Chickpea soup

Ingredients

600g Pumpkin, peeled and roughly chopped
2 cups Golden kumara, peeled & chopped
1 red onion, chopped
2 carrots, chopped
2 sprigs fresh oregano
6 cups water
400g (1 can) Chickpeas (no added salt), drained, rinsed
2 tsps Moroccan seasoning

Directions

1. Combine all ingredients in slow cooker. Set on low and cook for 8 hours
2. Use a stick blender to blend mixture until smooth
3. If preferred, serve with a sprinkle of chopped fresh-leaf parsely