In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of ground Mexican chorizo, breaking it up with a spatula. Cook for 5-7 minutes until the chorizo is browned and crispy, releasing its flavorful oils. Remove the cooked chorizo from the pot and set it aside, leaving the rendered fat in the pot for the next steps.

With the chorizo fat still in the pot, add 1 chopped yellow onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and softens. Next, stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Add 29 ounces of pumpkin purée and 4 cups of chicken or vegetable broth to the pot, stirring to combine. Incorporate 1 teaspoon of smoked paprika and ½ teaspoon of ground cumin for warmth, along with salt and pepper to taste. Bring the mixture to a boil over medium-high heat, and then reduce the heat to low, letting it simmer for about 10 minutes.

Blend the soup using an immersion blender until it reaches a smooth and velvety texture, or allow it to cool slightly before transferring it in batches to a standing blender. Blend until silky.

Return the blended soup to the Dutch oven over low heat. Stir in ½ cup of heavy cream and fold in most of the reserved crispy chorizo. Allow it to warm through on low heat for about 3-5 minutes.

Ladle the soup into bowls and top with the reserved crispy chorizo. Garnish with toasted pepitas and fresh cilantro leaves. Serve warm.