1. Cook the Chorizo:

• In a large pot, heat the olive oil over medium heat. Add the chorizo and cook until browned and crispy, breaking it up into smaller pieces with a spoon. This should take about 5-7 minutes. Once cooked, remove any excess fat from the chorizo.

2. Sauté the Aromatics:

• Add the diced onion to the pot and cook until softened, about 3-4 minutes. Then, add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.

3. Add the Pumpkin and Spices:

• Stir in the pumpkin puree, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, allowing the spices to bloom and become fragrant.

4. Add the Broth and Cream:

• Pour in the chicken broth and bring the mixture to a simmer. Once simmering, add the heavy cream (or coconut milk) and stir well to combine. Let the soup simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.

5. Optional Add-ins:

• If using, add the corn and black beans to the soup and stir to combine. Simmer for an additional 5-7 minutes until the soup is heated through.

6. Taste and Adjust:

• Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or spices as desired.

7. Serve and Garnish:

• Ladle the soup into bowls. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, crumbled tortilla chips for crunch, and a squeeze of lime juice for a bright finish.