Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring frequently, until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic to the pot and cook for another 30 seconds, until it becomes aromatic and just begins to brown lightly.
Stir in the ground cumin, smoked paprika, and chili powder, letting the spices toast gently for a minute until they release their fragrant aroma.
Add the chopped pumpkin to the pot and stir well, coating the pumpkin with the spice mixture. Cook for about 8-10 minutes, until the pumpkin starts to soften and turns a deeper orange color.
Stir in the tomato paste, coating the pumpkin and vegetables evenly, and cook for another 2 minutes to deepen the flavor.
Pour in the vegetable broth, scraping up any browned bits from the bottom to incorporate flavor. Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes, or until the pumpkin is very tender and the chili has thickened to your liking.
Add the cooked black beans to the pot and stir to combine, allowing them to heat through for 5 minutes.
Taste the chili and season with salt as needed. Finish with a squeeze of fresh lime juice for a bright, tangy note that enhances all the flavors.
Serve the chili hot, garnished with fresh herbs or a dollop of sour cream if desired. The thick, velvety texture with tender pumpkin and hearty beans makes for a satisfying meal.
