Sort through the beans to remove any stones or debris. Rinse the beans with cold water, place them in a pot covered with plenty of water, and let them soak overnight. The next day, drain the water, add the chicken broth, bring to a boil, reduce the heat, skim off any foam, cover the pot, and simmer for about 50 minutes or until the beans are tender.

In a large pot, sauté the onion with the garlic, bell pepper, and carrot. Add the pumpkin or butternut squash, parsley, oregano, thyme, cumin, bay leaf, and black pepper, and sauté for 1 minute. Add the beans with their cooking liquid and bring to a boil.

Prick the blood sausages with a toothpick and add them to the stew. Cover and simmer for 15 more minutes. Serve the stew with a whole blood sausage per serving, or slice the sausages before serving.