1. Roast the pumpkins: Preheat the oven to 400 degrees. Cut the tops off of pumpkins and scrape out the seeds. Place pumpkins on a baking sheet lined with foil. Brush with olive oil inside and out, then sprinkle with salt and freshly ground black pepper. Roast 25-30 minutes, or until pumpkin flesh is fork tender.

2. Cook the chorizo: In a frying pan over medium heat, cook the chorizo, breaking it up into small crumbles, until well browned and fully cooked. Remove to a paper towel-lined plate to drain.

3. Make the queso: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté 1-2 minutes, until light golden.

4. In a small bowl whisk together 1/4 cup of the half & half with the tablespoon cornstarch until smooth. Pour the remaining half and half into the saucepan with the garlic and whisk to combine. Whisk in the cornstarch mixture and cook over medium heat until thickened. Add the cream cheese and pumpkin puree and whisk until melted and smooth. Stir in the grated cheese, stirring until melted and mixture is once again smooth.4. Assemble the pumpkins: Divide the cheese amongst the six pumpkins. Sprinkle generously with the chorizo, as well as the sliced peppers, cilantro, and toasted pepitas. Top with a dollop of sour cream and serve immediately.