Prepare your water bath canner and jars. Place jar lids and rings in a small pot of simmering water.
Heat the vinegar, water, and sugar together in a large, non-reactive pot. Stir frequently until the sugar is dissolved. Place the spices in a piece of cheesecloth and tie together with twine. Place in the liquid.
Add the pumpkin to the pot and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until the pumpkin pieces become fork-tender and turn translucent, about 35-40 minutes.
Ladle the pumpkin into sterilized canning jars. Cover with the brine leaving 1/2-inch of headspace. You may also place a couple pieces of whole spices into the jars, if desired. Wipe the rims of the jars.
Top with the lids and rings. Boil in the water bath canner for 20 minutes. Remove and place on a towel. Let sit for about 24 hours. Ensure the the lids pop and seal. Store in a cool, dark place for up to one year.
Prepare a small boiling water bath canner and jars. Place lids in a small saucepan and bring to a gentle simmer.
In a large pot, combine vinegar, water and sugar. Heat to dissolve sugar.
Place peppercorns, cloves, allspice berries, crushed cinnamon sticks and bay leaf in a muslin spice bag or tie them tightly in a length of cheesecloth.
Add pumpkin chunks and spice bag. Bring to a boil and then reduce heat to a simmer.
Cook pumpkin in the brine for 30-40 minutes, until the chunks are translucent and fork-tender.
When pumpkin is done cooking, ladle it into the prepared jars. Cover with brine, leaving 1/2 inch headspace.
Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.
When time is up, remove jars from canner. Let them cool on a folded kitchen towel.
When jars are cool enough to handle, remove rings and test seals by grasping edges of the lids and gently lifting jars. Lids should hold fast.
Let pickles cure at least 2 weeks prior to eating.
Cook uncooked 1 cup quinoa to produce 2 cups or more of cooked quinoa. Set aside.
In a large pot or skillet, cook the chopped onion and minced garlic in olive oil for about 2 minutes on medium heat until onion is soft .
Add pumpkin, canned tomatoes (chop them up into smaller chunks), water, black beans (drained), garbanzo beans (drained), quinoa. Add 1 tablespoon of cumin, 2 tablespoons of chili powder, and 1/2 and 1/4 teaspoon salt, stir everything well, and season with more salt if needed.
Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer.
Serve in soup bowls, garnished with sour cream, shredded cheeses, and chopped green onion.