In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 pound of ground spicy Italian sausage, breaking it into pieces as it cooks. Sauté for about 8–10 minutes until browned. Remove sausage and set aside.

In the same pot, add chopped onion and red bell pepper, cooking for 10–12 minutes until they soften. Stir occasionally for added sweetness.

Stir in 3 chopped garlic cloves, 2 teaspoons of ground cumin, 1 ½ tablespoons of chili powder, 1 teaspoon of kosher salt, ¾ teaspoon of ground black pepper, and ½ teaspoon of ground cinnamon. Cook 30 seconds until fragrant.

Gently fold in 2 cans of fire-roasted tomatoes, 1 can each of drained kidney and black beans, and 1 can of pumpkin puree. Add the cooked sausage back into the pot.

Pour in 2 ½ cups of chicken broth, stirring to blend. Bring to a boil, then reduce heat to low, cover, and let simmer for 20 minutes.

Check for seasoning and adjust if needed. Ladle into bowls and top with roasted pumpkin seeds, sour cream, cheddar cheese, or avocado as desired.