To prepare, begin by heating a sizable and sturdy saucepan over medium-high heat. Add the olive oil and D'Orsogna Natural Chorizo, and stir for 2-3 minutes until it becomes crispy on the outside. With a slotted spoon, remove the chorizo from the pan and place it on a plate, setting it aside for later use.

Place the onions, pumpkin, and carrot into the same pan and stir occasionally while cooking for approximately 5 minutes, or until the onions and pumpkin start to soften. Add the garlic, bay leaf, smoked paprika, and cumin, and stir continuously while cooking for another 5 minutes, or until the pumpkin caramelizes.

Next, include the vinegar and 1/4 cup of the beans, then pour water until everything is covered. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer without a lid for about 20-25 minutes, or until the pumpkin becomes tender. Afterwards, add the cream and return to a simmer. Remove the pan from the heat and let it cool down. Remember to discard the bay leaf before serving.

In batches, use a blender to puree the soup until it becomes smooth. Pour the blended soup back into the saucepan and reheat it. Finally, add salt and freshly cracked black pepper to season the soup according to your taste.

Using a ladle, divide the soup evenly into four bowls. Sprinkle the remaining beans, cooked chorizo, and pumpkin kernels on top of each bowl. Drizzle with extra virgin olive oil and serve with bread.