Jamaican Pumpkin Soup

1 (15-oz) can pure pumpkin

1 red onion, chopped

2 celery stalks, chopped

2 yams, peeled and chopped

3 garlic cloves, chopped

1 (1-inch) piece fresh ginger, peeled and grated

2 tsp kosher salt

1 tsp ground turmeric

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1 Tbsp honey

4 cups vegetarian broth

2 cups water

Use a 6-qt slow cooker. Put canned pumpkin into stoneware, and add chopped vegetables. Add spices and honey. Pour in vegetable broth and water, stirring well. Cover and cook on low for 8 hours. Carefully use a handheld blender to soupify about three-quarters of the soup (I liquefy all of it).

*Note: You can add shredded grilled chicken for a light and flavorful lunch

Yield: 6 servings

Source: Make It Fast, Cook It Slow by Stephanie O'Dea-

Modified to be Paleo