Dice onions and saute in ghee until softened.

Dice apples and garlic. Sauté with the onions until fragrant.

Add white pepper, black pepper, aleppo pepper, salt, and cinnamon to the onion and apple mixture. Stir to combine.

Add pumpkin, mostly drained black beans, and diced fire-roasted tomatoes to the pot.

Fill the empty pumpkin can twice with water and add to the pot.

Add boullion cubes and better than boullion to the pot.

Bring the soup to a simmer and let cook

Sauté chorizo, breaking it into crumbles.

Add the sautéed chorizo to the soup. Simmer until heated through.