In a heavy bottom soup pot or Dutch oven, over medium heat, add 2 Tbsp oil
Add the onions, poblano chili, chipotle and jalapeno peppers, chili powder, smoked paprika, cumin and a sprinkle of salt
Saute for about 5 minutes and stir in minced garlic and cook for about 30 seconds more
Pour in the water, the canned fire roasted tomatoes, red lentils, bulgur, adobo sauce, medium heat jarred salsa or picante sauce, garlic and onion granules
Bring to a simmer and cook for about 15 - 20 minutes, stirring regularly as it thickens so it doesn't stick
Stir in the pumpkin and the black beans and cook for another 5 minutes. Taste and add more salt & pepper if needed
Serve each portion topped with fresh chopped cilantro, sliced green onions (scallions) and shredded cheese (dairy or non-dairy)
Optional toppings are avocado chunks or slices, fresh jalapeno pepper slices and sour cream (dairy or non-dairy)