1. 1. In a large pot, cook the chorizo over medium heat until browned. Remove the chorizo and set it aside, leaving some of the fat in the pot.

2. 2. Add the chopped onion and minced garlic to the pot. Sauté until the vegetables are soft and fragrant.

3. 3. Stir in the cumin, salt, and black pepper. Cook for 1 minute to allow the spices to bloom.

4. 4. Pour in the broth and add the chipotle peppers. Bring the mixture to a simmer and let it cook for 5-10 minutes.

5. 5. Stir in the pumpkin puree and use an immersion blender (or regular blender) to puree the soup until smooth.

6. 6. Return the soup to the pot (if necessary) and stir in the cream. Heat gently until the soup is warmed through.

7. 7. Adjust the seasoning to taste, adding more salt, pepper, or chipotle peppers as desired.

8. 8. Ladle the Spicy Chorizo Pumpkin Soup into bowls and enjoy it warm.