Begin by dicing the pumpkin into bite-sized pieces and ensuring it’s seedless. Finely chop the onion, celery, and carrots, and mince the garlic cloves.

In a large, heavy-bottomed pot, heat olive oil and unsalted butter over medium heat. Add the diced pumpkin and sauté for about 5 minutes until lightly browned.

Stir in the chopped onion, minced garlic, celery, and carrots. Continue cooking for 3 minutes, until the vegetables are fragrant and the onion is translucent.

Sprinkle in thyme, oregano, smoked paprika, ground cumin, salt, pepper, and chipotle pepper flakes. Stir well to coat.

Add ground chicken to the pot, breaking it apart. Cook for 6-8 minutes, stirring frequently, until browned.

Pour in chicken broth and crushed tomatoes, followed by white beans. Stir together and bring to a boil.

Once boiling, reduce heat to low and cover. Let simmer for 20-30 minutes, stirring occasionally until it thickens.

Stir in cream and adjust seasoning as needed. Cook for an additional 2-3 minutes.