Black Bean and Fresh Pumpkin Soup

This recipe yields 5 qts. of freezable soup

2 c. dry black beans,
3-3.5 lb. pumpkin,
1 c. peeled tomato,
7-8 oz. onions,
4 oz. celery,
1 T. minced garlic,
3 bay leaves,
3 tsp. cumin,
3 T. butter,
2 qt. chicken stock,
3 tsp. salt,
1.5. tsp. black pepper,
6 oz. shallots,
3 oz. bacon,

scallions and sour cream for garnish,

bake pumpkin at 375 degrees for 35 minutes