You can shave at least 50 minutes from the cooking time by starting with canned unsweetened pumpkin puree. You'll need a 29-ounce can.
2 tbsp. olive oil
1 carrot, chopped
1 stalk celery, chopped
1 small onion, chopped
1 garlic clove, minced
1/2 tsp. dried marjoram, crushed
4 cups low-sodium chicken broth
1 lb. cooked chorizo, diced
1 cup heavy cream
Kosher salt and freshly ground black pepper
1. Preheat the oven to 350°F. Line a baking sheet with foil.
2. Halve pumpkin, scoop out seeds and membranes, and place halves cut-side down on baking sheet. Bake until tender, about 40 minutes. When cool enough to handle, scoop out flesh and coarsely puree in a blender or food processor.
3. In a heavy saucepan or Dutch oven, heat oil over medium heat. Add carrot, celery, onion, garlic, and marjoram and cook until onion begins to wilt, about 5 minutes. Add broth and pumpkin puree. Reduce to a simmer and cook for 15 minutes. Remove from heat and let cool.
4. In a blender, puree cooled soup in batches. Return blended soup to saucepan and add cooked chorizo. Over medium heat, simmer until heated through. Remove from heat and let cool 5 minutes. Stir in cream just before serving. Season with salt and pepper, to taste.