In a large pot, sauté the onions and carrots in the olive oil over medium heat for 5 minutes. Add the garlic, cumin and chili powder and sauté for 3 more minutes while stirring.
Add the sugar pumpkin, pumpkin puree, vegetable stock and tomatoes. Increase the heat and bring to a boil.
Reduce the heat, cover and simmer until the sugar pumpkin is almost tender.
Add the beans.
Simmer for 10 more minutes. Taste and adjust the seasoning with salt and pepper. Garnish with the chopped cilantro.
Serve over brown rice or your favorite pasta.