Pumpkin Harvest Stew

Pumpkins, apples, cinnamon, potatoes, this stew has everything I want to eat when it's cold. Lately I have been getting home after dark form classes, and coming home to a warm meal is the best. Stew is good because I can cook it ahead of time and keep it warm in a crockpot while I'm gone. bonus- it makes the whole apartment smell awesome.

Vegan Pumpkin Harvest Stew
1 large can pumpkin puree (not pumpkin pie filling!)
4 cups vegetable stock
1 can coconut milk
4 yukon potatoes, chopped
2 medium carrots, chopped small
2 cups sliced white mushrooms
1 large yellow onion, diced
1 large granny smith apple, peeled and chopped
3 cloves of garlic, minced
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons thyme
2 tablespoons rosemary
1 tablespoon cinnamon
2 tablespoons olive oil or coconut oil

Chop carrots, onions, mushrooms, potatoes and apples and cook them on medium high for 15 minutes with the garlic in oil in a large soup pot. Then add the pumpkin puree, stock, coconut milk and spices. bring the mixture to a simmer and allow to cook for at least 30 minutes.
Pairs well with cider, pumpkin beer, stout beer and Halloween cartoon specials.