Cook the chorizo in a heavy-bottom pot over medium heat for about 5 minutes, stirring occasionally until browned and crispy. Drain excess fat.

Sauté chopped onions until translucent (about 4 minutes), then add combined chorizo, minced garlic, and chopped chipotle peppers to sauté for 2 more minutes.

Add broth and pumpkin puree to the pot, stirring to combine. Season with cumin, salt, and black pepper, bring to a simmer for 10 minutes.

Reduce heat and stir in cream until blended, heating through for about 2 minutes without boiling.

Ladle soup into bowls, garnishing with cooked chorizo and green onions before serving.