Heat coconut oil in a medium-sized pot over medium-high heat. Sauté onion in oil for 3 minutes, stirring frequently and adding small amounts of water, if necessary, to prevent sticking. Add garlic and tempeh and cook for 3 minutes, stirring frequently. Reduce heat to medium.
Add adzuki beans, fire roasted tomatoes, chili powder, chipotle powder, and cumin, if using. Cook for 15 minutes, stirring occasionally. Add the water, pumpkin, lime juice, salt, and tamari, if using, and gently stir. Cook for 5 minutes. Add the cilantro and stir well before serving.
To roast the pumpkin, preheat oven to 400°F. Carefully slice the pumpkin into halves or quarters and remove the seeds. Place on a baking sheet with approximately ½ inch of water and roast until just tender, approximately 35 minutes, depending on the size of the pumpkin. Do not overcook. Allow to cool and scoop out the flesh. Cut into ½ inch pieces for use in this recipe. You can also substitute the pumpkin with squash such as butternut, buttercup or kabocha.
Method 2: Instead of roasting the pumpkin, peel and chop the pumpkin into 1 inch cubes. Add along with the tempeh and cook for an additional 20 minutes.