This is such a hearty meal. I served it with a spinach salad, but it was too much food. One bowl of this stew is enough to fill you up. It will also warm you up on those cool fall and winter nights. Make a double batch and you have the perfect lunch the next day.
1 large sweet potato, cut into small cubes
2 cups unsweetened pumpkin puree
1 small red onion, chopped
3 celery stalks, chopped
Handful of fresh cilantro, chopped
1 tablespoon ground coriander
2 heaping tablespoons pumpkin spice
4 cups no sodium added vegetable stock (1 946ml container of stock will give you 4 cups)
Black pepper to taste
2 tablespoons extra-virgin olive oil or coconut oil
Heat a large soup pot, with oil, over medium-high heat. Add the sweet potato, onion, and celery. Stir and cook for 5 minutes. If the vegetables are sticking, add a splash of the vegetable stock.
Add the pumpkin spice, ground coriander, and a splash of the vegetable stock. Cook for another 2 minutes to release the flavor from the spices.
Stir in the vegetable stock and pumpkin puree. Bring to a boil, reduce heat to medium and let simmer for 30 minutes. The sauce will thicken and the sweet potatoes will become tender.
Just before serving, turn off the heat and stir in cilantro.