Heat a large deep skillet over medium heat. Add onion and chorizo. The fat from the chorizo will help to grease up the pan and keep the onions from burning and sticking.

Cook the chorizo and onion until the chorizo is browned and the onion is translucent, 10 minutes. Use a wooden spoon to break the chorizo into small pieces.

Add the pumpkin puree and marinara, stir to combine. Cover with a lid and let simmer on low for 5 minutes or while you cook your pasta.

Remove half of the sauce from the skillet and add it to a large mason jar or deep mixing bowl. Use an immersion blender to puree until only tiny pieces of chorizo are visible. Add the puree back to the sauce and stir to combine.

Serve sauce over zucchini noodles or linguine/bucatini noodles with fresh cilantro or basil on top along with a good pile of parmesan cheese.