In a heavy-bottomed pot over medium heat, add your chorizo. Cook for about 5 minutes, stirring occasionally, until browned and fragrant. Use a slotted spoon to transfer it to a plate, leaving fat in the pot.

With the chorizo fat in the pot, add the chopped onion. Sauté for about 3 minutes until translucent. Stir in the minced garlic and chopped chipotle peppers, cooking for another minute.

Return the browned chorizo to the pot. Pour in the broth, followed by the pumpkin puree, cumin, salt, and pepper. Stir everything together until well combined.

Bring the soup to a gentle simmer over medium-low heat for about 10 minutes to meld flavors without boiling.

Remove from heat and gently stir in the cream for a rich, velvety texture, blending completely.

Ladle the soup into bowls, garnish with additional chorizo and chopped green onions. Serve alongside crusty bread or tortilla chips.