In a food processor or blender coarsely puree the beans and tomatoes, don’t overblend, you want to leave some texture.
In a large, heavy saucepan heat the olive oil over low-medium heat. Add onion, shallots, garlic, cumin, chili powder, red pepper, salt, and pepper, stirring occasionally until onion is softened and begins to brown, about 6-8 minutes.
Stir in the ground turkey and saute until turkey meat browns, about 5-6 minutes.
Add in bean puree and stir, then add in broth, pumpkin and and stir well. Bring to a simmer and cook uncovered for 25 minutes, stirring occasionally. The soup will get thicker as it cooks.
Once thickened, add vinegar and simmer for 1 additional minute. Season soup with additional salt and pepper if needed.
Serve sprinkled with pumpkin seeds and serve.