Trim & peel the shallots & cut them into thin slices. Put the shallot mess into a frying pan together w/ the olive oil & the dried herbs & start frying.
Cut the chorizo into thin slices (1-2 mm) & add to the shallot mess.
Trim the red pepper & cut it into 2 halves. Afterwards cur it into thin strips (about 2 mm). Add to the pan.
Trim & peel the carrots & cut them into thin slices (1-2 mm). Add to the pan.
Let it fry altogether for about 5 min; then add some stock (about 100 ml) & let it simmer for at least another 5 min. The carrots shall be soft.
In the meantime: put the pumpkin mash in a pot together w/ the remaining stock & bring everything to a boil.
Blend everything w/ your handheld electric blender into a soft mess. Be careful: it likes to splash!
Add all of the mess of the frying pan to the mess in the pot & combine. Add salt & pepper to taste.
Serve & add some pumpkin seed oil on top if you like.
Notes
Servings: It's a substantial lunch (or dinner) for 2 people; you may also distribute the soup into 4 servings as a substantial starter.