Easy Vegan Pumpkin Stew (RECIPE)

This is a repost from a long time ago. With this rainy, fall weather in Atlanta, I thought I should break it back out for you. Enjoy!!
TIP:  2 cans of pumpkin can be substituted for the fresh pumpkin!

 
I used my creativity quota of the day on just coming up with the recipe for this one.  I had pumpkin. LOTS of it. And I need to get creative. Anyway, I have zero mental capacity left to name it something quirky. Wanna make some suggestions?  I guess Pumpkin stew is easy enough…
(Note: Read the options for the Long Way and Quick Way at the end. If using dry beans, pre-soak them the night before)
Saute until clear:
2 T olive oil (or butter for the non-vegan peeps)
1 small onion, diced
2 cloves garlic, minced
Add to saucepan for 30seconds:
1 T. yellow curry powder
1 T. Guaram Masala
1 1/2 T Cumin
2 t. salt
1 T. fresh ground pepper
Dump all in crockpot (or stockpot if doing stovetop)
Add:
3 c. vegetable or chicken broth
5 c. cubed fresh Pumpkin
Let simmer for a few hours, until pumpkin is soft. About 4 hours, maybe?   Puree in blender and return to crockpot.
Now there are 2 ways to finish this off. The long way or the quick way.
For the LONG WAY add:
2 c. pre-soaked  garbanzos
2 c. presoaked lentils (I soak all the beans together in one bowl)
4 c. fresh spinach, chopped
Continue on low for 6-8 hours
For the QUICK WAY:
2 cans garbanzos, drained
1 can lentils, drained (I think 1 can. I’ve never used canned lentils, always dry)
Continue on low for 2-4 hours
I know that I called this vegan, because it easily can be.  But we garnished it with a swirl of creme.  A touch of yogurt or sour creme would be amazing, if that’s what you have.
ENJOY!!  My kids ate 2-4 bowls of this!!