Spicy Spanish pumpkin soup with paprika oil & chorizo

Ingredients

• 60 g/2 oz. chorizo (sliced)
• 1 kg/2.2 lb of pumpkin (peeled, deseeded, and sliced into inch cubes)
• 1 large onion (diced)
• 6 carrots (½ inch slices)
• 30 ml olive oil
• 700 ml of vegetable stock
• 270 ml of Double cream
• 1 tablespoon of cumin
• 1 teaspoon of dried chili flakes
• 1.5 teaspoons of sweet paprika
• Salt and cracked black pepper for seasoning
• Bread (for croutons)