First off, you will start by roasting the pumpkin: you will need to open it up, remove the seeds and then set them aside. You can roast with the skin on or you can remove the skin and chop in small bits, then roast with a drizzle of olive oil at 200C for 30 minutes or so.

Once the pumpkin is cooked through and cool, blend it until smooth.

In a big pot, add the olive oil and warm it up, then add the chopped onion and crushed garlic. Let them cook through until the onion is soft and translucent.

Crumble the chorizo links and let them cook for 3 minutes, then add the pumpkin puree and vegetable broth.

Cook for 30 minutes or so, until it starts to thicken. Now add the cinnamon and cumin, the cream cheese and the cream, making sure you reserve some of this to garnish.

Mix well and let it simmer for a few more minutes, season with salt and pepper to taste.

While the soup is cooking, toast the pumpkin seeds coated in a little olive oil and salt until they turn golden, roughly 15 minutes. Let them cool down and set aside.

When ready, blend the soup using an immersion blender until smooth. 

Pour in a nice plate, then garnish it with some extra cream and the toasted pumpkin seeds.