Drain the beans (can use 3 cans of pinto beans if you must, but dried ones taste so much better. If using canned, drain and rinse well).
Chop the pumpkin into 1-inch cubes. Chop mushrooms (leave them chunky) and onion. put everything except salt in a big pot or crockpot with just enough water to cover. Simmer all day if possible, but at least an hour so the beans cook. Once the beans are cooked add the salt and adjust seasonings.
Optional: garnish with yogurt or sour cream and/or toasted pumpkin seeds and/or fresh cilantro (coriander). With cornbread. =)