In a heavy-bottomed pot, heat over medium heat and add the chorizo. Cook for about 5 minutes until browned and crispy, stirring occasionally to break it apart. Once browned, transfer to a plate lined with paper towels to drain excess fat and leave behind the flavorful base in the pot.

In the same pot, add the finely chopped onions and sauté for about 3-4 minutes, until they become soft and translucent. Then, stir in the minced garlic and chopped chipotle peppers, cooking for an additional 1-2 minutes until fragrant.

Pour in your broth of choice along with the pumpkin puree. Add cumin, salt, and black pepper, stirring everything until well combined. Bring the mixture to a gentle simmer over low heat and let it cook for about 10 minutes.

Remove from heat and gently stir in the heavy cream until fully incorporated. Taste and adjust seasoning if needed.

Ladle the soup into bowls, and finish with reserved chorizo pieces on top. Optionally, sprinkle with chopped green onions for a fresh touch. Serve hot.