Before starting, ensure beans are ready to use if using dried beans

Brown impossible ground with chili flake, cinnamon, thyme leaves, paprika, garlic and onion powder. Remove from pan and set aside.

Heat 2 tbsp vegetable oil in pan, add diced onion and sauté until translucent. Add in minced garlic and cook until fragrant. Add in bell peppers and salt. Cook down until brown and soft. Deglaze with stock and remove, set aside.

Off heat, add tomato paste, curry paste, pumpkin purée, and coconut milk. Heat over low flame until warm. Season with chili flake, salt, and add additional stock if necessary. Pour into separate vessel until ready to combine everything and serve.

In large pot, add browned impossible ground, sauté veg, beans, and corn. Mix thoroughly. Add in pumpkin cream until desired consistency is reached, serve.