Scrub clean the outside of your pumpkin, remove the seeds and cut it into chunks about 1 inch (2.5 cm). Drizzle with 1 tablespoon of olive oil and sprinkle with ½ teaspoon salt. Toss to coat. Roast at 400 F (200 C) until tender - about 20 minutes.
Meanwhile, heat the remaining oil in a large pot over medium heat. Add the onion and celery and fry, stirring occasionally, until tender. Add the garlic and fry for 30 seconds to a minute more until fragrant. Add the red pepper and fry until tender.
Add the cumin, cinnamon and oregano and fry, stirring continuously, for 30 seconds to a minute to release the aromas.
Add the crushed tomato, vegetable stock and beans.
When the pumpkin is roasted, add half the cubes to a food processor along with the chipotle peppers and blend into a puree.
Add the puree, the remaining pumpkin chunks and 1 teaspoon of salt to the chili and bring to a simmer for a couple of minutes until everything is heated through. If you think it’s too thick, you can add another splash of vegetable stock or water.
Serve with your choice of garnishes.