Finely chop one medium onion, two stalks of celery, two medium carrots, and four garlic cloves.

In a large Dutch oven, heat two tablespoons of avocado oil over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Incorporate the celery and carrots, stir for about 3–4 minutes. Add ground meat if using and cook until no longer pink.

Sprinkle in two teaspoons of smoked paprika and one tablespoon of red chili paste, stir well and cook for an additional 2 minutes.

Reduce heat to medium-low, stir in one can of unsweetened pumpkin purée, one cup of peanut butter, two cans of drained cannellini beans, and three cups of broth. Mix until well combined.

Cover the pot and simmer for 30 minutes, stirring occasionally.

After 30 minutes, taste and adjust with salt and pepper as needed.

Ladle into bowls and invite everyone to add their favorite toppings.