I use canned pumpkin puree like tomato sauce because of a little allergen sensitivity and the Blood type issue. With Moroccan spices this stew is sweet and filling, packed with nutrients and warmth.
Pumpkin Pinto Stew
Saute’ diced onions (1 med), garlic (2-5 cloves), celery (2 ribs) in olive oil until soft. Add spices: 1 t each of ginger, curry, thyme, cinnamon; 1/2 t each of coriander, turmeric, cumin (optional); 1/4 t cloves. Cook for 1-2 minutes and add 32 oz of veggie broth. Add can pumpkin. Add chopped zucchini (optional), carrots (2), and celery heart (the center ribs with leaves), any other veggies you want to add. Stir and bring to a boil. Bring heat to medium and stir frequently while liquid reduces 30-40 minutes. Turn off heat and add 1 can pinto beans. Stir thoroughly and let stand for ten minutes. Serve and enjoy.