In a large pot, heat 2 tablespoons of oil over medium heat. Add diced onion and minced garlic, sautéing for about 5 minutes until soft and translucent.

Add sliced chorizo to the pot and cook for another 5-7 minutes, stirring frequently until evenly browned and slightly crispy.

Stir in pumpkin, vegetable broth, cumin, and paprika. Bring to a gentle simmer over medium-high heat for about 20 minutes.

Once the soup has simmered, carefully use an immersion blender to puree the mixture until smooth and creamy.

Stir in cream or coconut milk and mix well, blending again briefly for a smoother consistency.

Taste and season with salt and pepper as needed, adjusting to your preference.

Ladle the soup into bowls and garnish with fresh herbs or a drizzle of cream if desired.