Heat the oil over medium heat in a large stock pan or dutch oven.
Dice onion and squash (if not buying frozen) and add to pan. Saute for 3 - 5 minutes until onions have softened.
Drain and rinse beans.
Pour in beans, pumpkin, tomatoes, and broth and stir to combine.
Add in quinoa and spices (through pepper) and bring to a boil.
Once boiling, reduce heat to a simmer, cover, and let cook for 30 - 40 minutes until the squash and quinoa are tender.
Stir in maple syrup and lemon juice, and adjust seasonings as needed. (If mixture is too thick, stir in a little more broth or water until desired consistency is reached).
Top with guacamole, sour cream, and/or fresh herbs if desired.