Preheat oven to 400°F.

Cut your pumpkin in half and scoop out seeds (save for roasting later if desired).

Set pumpkin on a cookie sheet or roasting dish facing down and add a half cup of water to the pan. Add garlic bulb to pan. Roast for 35-40 minutes, until pumpkin skin starts to brown on top. Set aside with roasted garlic to cool a bit.

Slice and dice onions and carrots and add to the large pot with oil/fat and a few pinches of salt, sauté on medium for 5-7 minutes or until carrots and onions are soft.

Peel skin off pumpkin (it should come off easy) and add to large pot with onions and carrots. Squeeze roasted garlic into the pot and discard the peels.

Add the broth and 6 cups of water to the pot. If adding pumpkin spice add now. Mix the soup together breaking apart the cooked pumpkin and rest of ingredients. Heat soup on medium.

Cook sausages on medium heat for 7-10 minutes.

Cut sausages into 1-inch pieces and add to the soup. Stir in well. Turn heat to low/medium. Put a lid on pan and set aside for up to an hour.