Turn the oven on to 180 C / 350F. And set aside a lined baking sheet.
Dice the onion and garlic.
Measure out the spices
Peel and chop 1.5 kg of pumpkin | 3.3 lb. Peel and chop the potato. Also cut and peel the 4 pumpkin wedges (500 gm or 1.1 lb)
Warm a pot large enough to hold all the ingredients (approx 5-6 litres -5.3 quarts). Add the oil the onion and garlic and stir till starting to soften. Add the spices and stir till fragrant.
Add the chopped pumpkin pieces and potato, reserving the wedges for a bit later.
Pour over the stock or broth and let the soup simmer for 15 minutes or so until tender.
Meanwhile put the wedges of Pumpkin onto the baking sheet in the middle and sprinkle the wedges with a little oil, salt and pepper. Leave the room down the sides to add chorizo pieces halfway through the baking time. Set the timer for 10 minutes and bake. The pumpkin will take about 15 to 20 minutes. At the 10 minute mark add the sliced (or crumbled) Chorizo to the tray and bake till Pumpkin is just tender. This will be another 5-10 minutes. Take out of the oven and set aside. The chorizo should be cooked through and starting to colour. You may need to leave it a little longer by itself. Keep these warm till needed shortly.
Once the pumpkin is tender in the soup turn off the heat. Puree with a stick blender till smooth. Alternatively you could use a processor but be very careful as when the soup is hot the steam can cause it to spray out of the lid in a hot lava like fashion.
Adjust the seasoning. The soup will need salt and some nice ground pepper. Set the soup aside with a lid on