Preheat your oven to 400°F (200°C) and spread the pumpkin cubes on a baking sheet. Roast for about 20-25 minutes, or until tender and slightly caramelized with golden edges.
While the pumpkin roasts, heat olive oil in a large soup pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, until the onions are soft and slightly golden.
Stir in the minced garlic and cook for another minute until it becomes aromatic, filling the kitchen with a warm garlic scent.
Add the ground cumin, smoked paprika, and cinnamon to the onions and garlic. Stir well to toast the spices, releasing their aroma for about 1 minute.
Once the spices are fragrant, add the roasted pumpkin to the pot. Use a spoon to mash some of the pumpkin to help create a creamy base while leaving some chunks for texture.
Pour in the vegetable broth, stirring to combine everything evenly. Bring the mixture to a gentle simmer and cook for 10 minutes to blend the flavors.
Use an immersion blender to puree the soup directly in the pot until smooth and velvety, or transfer to a blender in batches if preferred.
Stir in the drained black beans and season with salt and pepper to taste. Let the chili simmer uncovered for another 5 minutes, allowing the beans to heat through.
Taste the chili and adjust the seasoning with more salt, pepper, or spices as desired. If it’s too thick, stir in a splash of broth to loosen it up.
Serve the pumpkin and black bean chili hot, garnished with fresh herbs or a dollop of sour cream if you like, for a cozy and hearty meal.
