In a large pot, saute chorizo on a medium heat for 5-7 minutes until crispy and fat is rendered. Remove from the pot and set aside for later. Add onion and spices to the same pot. Sauté for about 5-7 minutes, until soft and translucent. Add the garlic and cook for 1-2 minutes until fragrant.

Add the pumpkin puree and chicken stock to the pot. Stir and bring to a boil, then a simmer. Cover and let it simmer for 15-20 minutes. If using an immersion blender, blend the mixture, then add 2/3 cup Gouda cheese. Blend again until smooth, then and heavy cream and mix or blend until creamy. If using a traditional blender, add the soup to the blender and pulse until smooth. Then, add the Gouda and heavy cream and pulse until smooth and luscious. Season with salt and and pepper to taste. Add back to the pot and keep on low heat and covered to stay warm.

Preheat the broiler on high. Layer the bread slices and pumpkin seeds on a sheet pan. Drizzle with olive oil. Broil until the seeds are toasty and the bread is golden brown (3-4 min but keep an eye on it bc every broiler is different.)

Serve the soup in a bowl. Top with a swirl of heavy cream, chorizo chunks, pumpkin seeds, a sprinkle of leftover Gouda and cilantro.