In a large pot, over medium heat, add the spicy beef sausage. Cook until browned, breaking it apart with a spoon as it cooks (about 5–6 minutes). Drain excess fat if necessary.

Add the chopped onion and minced garlic to the pot. Sauté for about 3–4 minutes until the onion becomes translucent and fragrant.

Stir in the pumpkin puree, chicken or vegetable broth, ground cumin, chili powder, salt, and pepper. Mix well to combine, bringing the mixture to a simmer.

Allow the soup to simmer for 15-20 minutes, stirring occasionally. The flavors will deepen as they meld together beautifully.

If you prefer a velvety texture, use an immersion blender to puree the soup until smooth.

For an extra creamy touch, stir in the heavy cream and cook for an additional 5 minutes on low heat.

Ladle the soup into bowls, garnish with fresh parsley, and enjoy!