1 – In a large pot, cook the onion and garlic in olive oil for 5 mins, on a medium heat, until soft.
2 – Add the pumpkin purée, tomatoes, veg stock (or water), black beans and chickpeas or white beans. Add half the cumin and half the chilli powder, stir everything well, and season to taste. Taste, season again (if desired), then add the remaining cumin and chilli powder. Bring to the boil, stirring everything together to combine the flavours and spices. Simmer for a further 20 mins.
3 – Serve in soup bowls, garnished with chopped green onion.