Cut pumpkins in half and brush the insides with 1 Tbsp melted coconut oil. Place face down on a baking sheet and bake for about an hour, or until tops begin to brown.
When pumpkins are done, scoop out the insides, place in a bowl, and set aside.
Heat remaining 2 Tbsp coconut oil in a large pot over medium heat.
Chop onion, bell peppers, pasilla pepper, and anaheim pepper. Add to heated pot.
When the onion becomes translucent, add the chopped garlic and stir. Be careful to not let the garlic burn.
2-3 minutes after adding the garlic, add the chorizo. Use a spatula to break apart the meat.
When meat has browned, add the pumpkin, bone broth, and spices. Mix well.
Reduce heat to low, cover, and let simmer for an hour.
Top with avocado, green onion, or whatever toppings you like!