In a large soup pot, melt 1 tablespoon butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook anther 5 minutes. Add the chipotle peppers and the two teaspoons adobo sauce, stir and cook another minute or so. Add the pumpkin puree and stir to combine. Pour in the chicken broth, add the chili powder, smoked paprika, cumin, oregano, salt and pepper. Simmer about 10 minutes over medium-low heat.

Puree the soup with an immersion blender or transfer to a blender and blend until very smooth.

Add the cheddar cheese and cream, stir until melted. Season to taste with salt and pepper. Allow the soup to simmer on the stove for 15 minutes while you make the topping.

Heat remaining 2 tablespoons butter in a skillet over high heat. Combine the apple and brown sugar, then cook, turning, until caramelized. Set aside and wipe the pan clean. Add the chorizo and cook for 2-3 minutes until cooked through and crisp. Remove from pan and drain on paper towel, reserving pan juices.

To serve, ladle the soup into a bowl topped with crispy chorizo and glazed apples. Drizzle with the chorizo oil left in the pan. Enjoy!