In a large soup pot, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, browning and warmed through, about 5 minutes. Using a slotted spoon, transfer the sausage to a small bowl.


Add the onion, carrots and bell pepper to the pot. Cook over medium heat, stirring, until softened, about 8 minutes. Add pumpkin puree and allow it to darken slightly and reduce its moisture, stirring frequently for about 10 minutes. Stir in the garlic, cumin, smoked paprika, chili powder, salt, chipotle, and cinnamon. Cook, stirring, for 2 minutes.


Stir in the tomatoes, all beans, vegetable broth, maple syrup, and sausage. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the flavors meld, about 20 minutes. Season with additional salt if desired. Serve with garnishes.