Preheat the oven to 400 °F. Drizzle the sheet pan with 1 tbsp of the avocado oil. In a small bowl whisk together the remaining avaoado oil, garlic-infused oil, ground coriander, and lime juice. Set aside.
Place the sliced fennel, cabbage, kale, and pumpkin on the sheet pan. Drizzle it with the lime juice mixture. Place the pan in the oven and roast for about 20-25 minutes, until the veggies are beginning to carmelize.
While the veggies are roasting, heat the lower histamine chicken meat broth. Place one halved hard-cooked egg in each of two soup bowls.
To assemble the soup, heat the sausages and place them in the soup bowls along with half of the veggies, half of the chicken meat broth, and a dollop of chimichurri. Serve hot.