Begin by dicing one medium onion and chopping two cloves of garlic finely. Next, slice 8 ounces of chorizo into bite-sized pieces.

Heat a large pot over medium heat and drizzle in a splash of olive oil. Add the prepared chorizo, onion, and garlic, and sauté for about 5–7 minutes.

Once the chorizo has cooked, add 4 cups of diced pumpkin and 4 cups of broth to the pot along with your choice of spices.

Raise the heat slightly to bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Allow the soup to simmer for about 20 minutes.

Using an immersion blender, carefully puree the soup directly in the pot until it reaches a smooth consistency.

Taste the soup and adjust seasonings with salt and pepper as needed. Serve hot.