In a heavy-bottomed pot, heat over medium heat and add the chorizo. Sauté for about 5 minutes, breaking it apart with a spatula until it turns crispy and browned. Once cooked, transfer the chorizo to a bowl, leaving the rendered fat in the pot for flavor.

Add chopped onions to the same pot, stirring frequently until they become translucent, about 3-4 minutes. This brings out their sweetness and enhances the flavor base. Once ready, drain any excess fat if necessary, then return the crispy chorizo to the pot with the onions.

Next, stir in the minced garlic and chipotle peppers into the pot. Cook for about 1-2 minutes, allowing their fragrances to infuse the mixture.

Pour in your choice of broth, along with the pumpkin puree. Add cumin, salt, and black pepper to the mix. Stir well to combine all flavors and bring the mixture to a gentle simmer for about 10 minutes.

After simmering, stir in the cream to add richness to your soup and taste for seasoning, adjusting salt and pepper as necessary.

Ladle the soup into bowls, topping generously with reserved chorizo pieces, and garnish with chopped green onions or herbs. Serve hot.