Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the butter and swirl around to melt. Add in the onion and saute for 3 minutes. Stir in the curry powder, cumin, nutmeg, garlic powder, salt and pepper. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking.
3. Add in the sweet potatoes and pumpkin (don’t stir). 
4. Cover Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button to 8 minutes. When time is up let pot sit 5 minutes and then move valve to venting. Remove the lid. 
5. Use an immersion blender to blend the soup until mostly smooth (a few chunks will remain). 
6. Stir a half cup of the hot soup into the cream to temper it. Then stir the cream into the pot. Stir in the lime juice and chicken. 
7. Ladle into bowls and serve topped with croutons. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the butter and swirl around to melt. Add in the onion and saute for 3 minutes. Stir in the curry powder, cumin, nutmeg, garlic powder, salt and pepper. Transfer to the slow cooker.
2. Stir in the broth, sweet potatoes and pumpkin. 
3. Cover and cook on low for 6 hours or on high for 3 hours. 
4. Use an immersion blender to blend the soup until mostly smooth (a few chunks will remain). 
5. Stir a half cup of the hot soup into the cream to temper it. Then stir the cream into the pot. Stir in the lime juice and chicken. 
6. Ladle into bowls and serve topped with croutons.