Heat the olive oil in a large Dutch oven over medium heat for about 2 minutes.

Cook the ground spicy Italian sausage for 8-10 minutes until golden-brown, then remove and set aside.

Sauté the diced onion and chopped red bell pepper for 10-12 minutes until softened.

Stir in minced garlic, ground cumin, chili powder, kosher salt, ground black pepper, and ground cinnamon; cook for 30 seconds.

Combine fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, and chicken broth; stir well.

Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.

Adjust seasonings and serve garnished with roasted pumpkin seeds, sour cream, cheddar cheese, and avocado.