• Produce prep: Peel and coarsely chop the onion. Drain and rinse the beans. Peel, seed, and cut the pumpkin into 1-inch chunks. Wash and dry pat the cilantro (if using).
• In a stockpot on medium-high heat, sauté onion, garlic, and jalapeno pepper with a small amount of water for about 5 minutes. If necessary, add water 1 tbsp at a time to keep the vegetables from sticking to the pan.
• Stir in paprika and tomato paste. Cook for 1 minute.
• Add the pumpkin, beans, vegetable stock or water, and cilantro (if using). Bring to a boil. Reduce heat to low and simmer, partially covered, until pumpkin is tender, about 25 minutes.
• Remove and discard cilantro if you like (and if using). Serve while hot.

Notes

• No Sugar Pumpkin: Sugar pumpkin is a variety of pumpkin that is naturally sweet. If you don't have sugar pumpkin, you can use butternut squash.