In a heavy-bottom pot, heat over medium heat and add the chorizo. Cook for about 5 minutes until browned and crispy, breaking it into smaller pieces with a wooden spoon. Scoop out and drain on a paper towel.

In the same pot, add onions and sauté for about 5 minutes until soft and translucent. Add garlic and chipotle peppers, stirring for another minute until fragrant.

Stir in pumpkin puree, broth, cumin, salt, and black pepper, mixing well. Bring to a gentle simmer over medium heat for 10 minutes.

Reduce heat to low and stir in the cream. Heat through for 2-3 minutes without boiling.

Ladle soup into bowls, garnish with reserved chorizo pieces and chopped green onions, and serve immediately.