Slow cook pumpkin soup

• Cube all meats if not already done so. Crush garlic.
  
• In a container, combine to marinade stew beef, garlic and soy sauce for 20 minutes.
  
• While marinating, finely dice sweet onion and tomatoes. Also cut and chop carrot, bell pepper and all other herbs.
  
• Cut pumpkin into halve, scoop out seeds, reserve them for roasting or so. Just dice/cube cut all the flesh. Note that you can warm the pumpkin a bit to soften it up for easier handling.
• In a wok or large enough sauce pan over medium-high heat, add 1 Tbsp oil.
  
• When hot, stir in sweet onion and tomato.
  
• When soften, add ketchup and wait until they're giving off reddish juice.
  
• Now stir in the marinade beef and then wine to brown them.
  
• When beef is finely brown, remove from heat and transfer into your slow cooker/crock pot.
• Add the rest of ingredients, mix and slow cook for 6 to 8 hours on low.
  
• Before serving, test and adjust taste accordingly with salt and ground pepper.
  
• Serve hot/warm on crock pot at your party with some funky witches' fingers bread.