Heat up olive oil in large pot or Dutch oven and sauté the diced onions over medium heat for 4-5 minutes.
Add in garlic, ginger and jalapeño and cook for another minute before adding in diced sweet potatoes. Sauté for 4-5 minutes.
Add in tomatoes, vegetable broth, cumin, chili powder and coriander and bring to a low boil. Reduce heat and simmer for 7-10 minutes or until sweet potatoes are nearly tender.
Add coconut milk, pumpkin purée and drained black beans. Bring back to low boil and reduce heat again, simmering for 5-10 minutes
Add in lime juice, orange juice and orange peel.
Add in chopped greens and continue simmering for another 5 minutes, just until greens wilt.
Remove from heat. Season with salt and pepper to taste.
Just before serving, garnish with pumpkin seeds and fresh cilantro. Enjoy!