In a heavy-bottomed pot, heat over medium heat and add the spicy chorizo. Cook for about 5 minutes, breaking it apart with a wooden spoon until it’s browned and crispy. Drain excess fat.

Add the chopped onions to the pot with the chorizo, stirring frequently for about 3-4 minutes until the onions soften. Incorporate minced garlic and chipotle peppers, cooking for an additional 1-2 minutes until everything is aromatic.

Pour in the broth alongside the pumpkin puree, cumin, salt, and black pepper. Stir well and allow it to simmer gently for 10 minutes on low heat.

After simmering, reduce the heat and add the cream, stirring continuously to achieve a smooth consistency. Warm through for another 2-3 minutes before serving.