Place the ground sausage in the pan and sauté over the fire until nearly cooked through, stirring every minute. Add the squash, vegetable stock, tomato paste, salt, cumin, chili flakes, chili powder, and turmeric and stir to combine. Bring the mixture to a simmer and cover. Allow to cook for 15 minutes covered, then remove the lid and allow to simmer for another 30 minutes, adding the rinsed beans and sliced cooked sausage during the last 10 minutes of cooking. Remove from heat and allow to cool for 10 minutes before sprinkling with the toasted pumpkin seeds and serving.