Peel and chop potatoes, squash, carrots and onion. Place into a slow cooker with garlic, vegetable broth, maple syrup, cinnamon, nutmeg and salt. Cover and cook on low for 7-8 hours, or on high for 4-5 hours.
Once cooked, add 1 cup of cream and use an immersion blender to puree the soup until smooth. Top with 1 tsp of cream and salted pumpkin seeds. Enjoy!
