The cold is coming in which means my slow-cooker is coming out!

I put this puppy to work all Fall and Winter long. It’s a huge time saver for me and allows me to make large batches of soup that can be stored in my fridge for the week ahead.

If you have some leftover canned pumpkin from Thanksgiving you can put it to use with this soul warming soup recipe.

Pumpkin Leek Soup

INGREDIENTS:

1 can pumpkin

1 whole leek

5 large carrots

5 celery stalks

1 pack mushrooms

1 lemon

2 tbsp ghee or coconut oil

1 tbsp cumin

1 tbsp coriander

1 tbsp rosemary

Sea salt and black pepper to taste

Filtered water

INSTRUCTIONS:

1. Chop and place all vegetables into a slow cooker.

2. Add all spices.

3. Add filtered water (enough to cover 3/4 of the vegetables).

4. Cook for 4 hours at high setting…