I was looking around the other day for some savory pumpkin dishes, and found this one at veganvisitor.wordpress.com.  Sounds like it would be very good!

• 2 Tablespoons Vegetable Oil
• 1 Onion, finely diced
• 2 Medium Carrots, peeled and finely diced
• 1 Stalk Celery, finely diced
• 1 small, dried red chili pepper
• 3 Cups Any Basic Tomato Sauce
• 3 Cups Fresh Tomatoes, skinned and chopped or 1 – 28oz can diced tomatoes
• 2 – 19oz Cans Black Beans, drained and well rinsed
• 1/2 teaspoon Salt
• Crack of Black Pepper, to taste
• 1/2 teaspoon Dried Thyme, scant
• 1 teaspoon Ground Coriander Seed
• 1 Tablespoon Ground Cumin
• 1 Cup Dice Pumpkin, roasted

Preheat the oven to 350ºF.
Clean and cube half a Jarrahdale or other good baking pumpkin.
Using about 1 tablespoon of the olive oil lightly cover the pumpkin, tossing to coat.
Roast in the oven for about 30 minutes or until tender.
Heat the remaining oil in a large stockpot and add the diced onion, carrots and celery.
Sauté the vegetables until slightly softened and the onions are transparent.
Add the chopped tomatoes, sauce and spices then bring everything to a simmer.
Stir in drained, rinsed beans and continue to simmer for an additional 20 minutes or until the carrots are soft.
Remove the chili pepper and add the cubed pumpkin.

Serve it up with a dollop of sour cream or a sprinkle of cheddar (or smoked gouda) along with tortilia chips or a loaf of fresh crusty bread.