1. Rinse and drain the beans and corn, put them aside for now.
2. Bring the broth to a boil, then reduce the heat.
3. Meld the pumpkin puree into the broth, stirring well, until completely incorporated.
4. Stir in the beans.
5. Add the oil and garlic and incorporate, then lower the heat and let it simmer for a few minutes.
6. Add the corn and green onion (or the rinsed chiles if you're using those) and stir them in well.
7. Mix in the dried ingredients and incorporate. Then put in the cilantro.
8. Raise the heat a little and let it simmer until thick and bubbly, about 15-25 minutes.