In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the yellow onion, garlic and chipotle with its sauce and cook, stirring, for 5 minutes. Add the beer and cook until reduced by half, 3 minutes. Stir in the pumpkin, cumin, cinnamon and salt and pepper to taste. Stir in the chicken broth and beans and simmer for 10 minutes.
In a small bowl, combine the apple, red onion, jalapeno, cilantro and lime juice. In another bowl, combine the sour cream and cranberry sauce.
Serve the soup in bowls and top with the apple salsa, cranberry sour cream and tortilla chips, if using.