In a large pot, heat a splash of olive oil over medium heat. Once shimmering, add the chorizo sausage and cook until nicely browned, about 5–7 minutes.

Next, toss in the finely diced onion and minced garlic, stirring frequently until the onion becomes translucent, approximately 3–4 minutes.

Stir in the ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for about 1 minute.

Then, add the pumpkin puree and vegetable broth, mixing well. Bring the mixture to a gentle simmer.

Reduce the heat to low, letting your soup simmer for 20 minutes. For a creamier texture, use an immersion blender to blend until smooth.

Return the soup to low heat and stir in the heavy cream. Allow it to heat through for an additional 5 minutes.

Once finished, ladle the soup into warm bowls and garnish with fresh cilantro or parsley.