In a heavy-bottomed pot over medium heat, add the chorizo and cook for about 5 minutes, breaking it apart as it cooks. Scoop the chorizo into a bowl, leaving some fat in the pot.

In the same pot, add chopped onion and sauté for 3-4 minutes until translucent. Stir in garlic and chipotle peppers, cooking for 1-2 minutes until garlic is golden.

Return the cooked chorizo to the pot, pour in the broth, and add pumpkin puree, cumin, salt, and pepper. Stir well to combine.

Bring the soup to a gentle simmer over low heat for about 10 minutes, stirring occasionally to prevent sticking.

After simmering, stir in the cream until integrated. Taste and adjust seasoning if necessary. Serve warm, garnished with chorizo, green onions, and pumpkin seeds.