Heat soup pot over medium heat and melt butter. Once heated, add onions, garlic, and ginger, cooking 5-6 minutes.
Stir in sweet potatoes, tomato paste, chili powder, oregano, salt, cumin, and cinnamon. Cook for 5 minutes, stirring a few times.
Pour in broth, pumpkin puree, white wine vinegar, and maple syrup. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes.
When the soup is done (once sweet potatoes are fork tender), carefully transfer to a heat safe blender and blend until smooth and creamy.