In a heavy-bottomed pot, over medium heat, add your chorizo, breaking it apart with a wooden spoon. Cook for about 5 minutes, stirring frequently, until the chorizo is browned and has released its flavorful oils.

Add the chopped onion to the pot, stirring until it becomes soft and fragrant, which should take around 3-4 minutes. Then, add minced garlic and diced chipotle peppers, cooking for another 1-2 minutes.

Pour in your chosen broth and add the pumpkin puree along with the cumin, salt, and black pepper. Stir well and allow it to simmer on low heat for about 10 minutes.

After simmering, turn off the heat and stir in the cream. Taste and adjust seasoning as necessary.

Ladle the warm soup into bowls and garnish with chopped green onions and roasted pumpkin seeds.