Savory Pumpkin Stew
Heat some vegetable oil in a stock pot.
Sautee 3 medium onions, diced, sprinkled with salt, until softened over medium heat. Add 2 tsp cumin and cook another few minutes until fragrant.
Add 4 cups roasted pumpkin, cut into 1 inch cubes, and 2 large or 4 medium potatoes, half waxy and half floury, cubed. (I used 1 large and 2 small, each a different kind and kept the skins on for color), 1 garlic clove, minced, and 1/2 tsp coriander.
Sprinkle with salt and add vegetable broth until everything is just covered.
Cover and bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally.
Stir in 1/2-1 tsp chile paste, according to taste.
De-stem 4 collard green leaves and mince. Reduce heat to very low and add collards, cook for about 5 minutes or until greens reach your preferred softness.
Salt & pepper to taste.