In a saucepan, cook and brown the chorizo sausage and set it aside.
Dice the onion and mince the garlic. In a saucepan, sauté the onion, cumin seed, and garlic until they release their aromatics. This can take up to 5 minutes.
Add the peeled and chopped pumpkin and in with the broth. This is the best time to add your seasoning. I added a teaspoon of paprika. Cook until the pumpkin is fork tender.
Transfer to a blender or use a stick blender to make the soup smooth.
Do a taste test and adjust the seasoning if necessary.
Scoop the soup into bowls and top with sliced the chorizo sausage and toasted croutons.
