In a large stock pot, warm the olive oil over medium high heat, then cook the onion, celery, and sweet potato until starting to sweat and take on color, about five minutes.
Add the canned pumpkin and beans, stirring to evenly combine. Season with cumin seeds, chili powder, salt, and pepper to taste.
Add the chicken broth, and bring to a boil. Cook until the sweet potato is easily pierced with a fork. Add the frozen corn, then lower heat to a simmer.
Add the shredded chicken, and simmer for five minutes, until warmed.
Serve, garnished with fresh cilantro and pumpkin seeds.
