Cut the potatoes into 1 inch cubes and put into the crockpot.
Then start the mirepoix by sauteeing the chopped garlic, onion, carrots, celery and a dash of salt and pepper in olive oil until they are softened and the onions become translucent, about 15 minutes. Add these to the crockpot.
Add in all the chicken broth, pumpkin puree, salt, cinnamon, sage, and cayenne (if you want a little kick).
Turn the crockpot on high and cook for 3 ½ hours. Add in the "cream" and continue to cook about a half hour. The potatoes should be soft.
You can either cook the sausages on the stovetop to get a good crust on them and then add to the chowder when serving. Or, just throw them in the crockpot at the beginning and they will heat up with the rest of the soup.
Garnish with pumpkin seeds and serve hot. This can be stored in the refrigerator.