Preheat the oven to 200C/180C fan forced. Line a large baking dish with baking paper. Place the pumpkin halves, cut side up, in the prepared dish. Add the capsicum, onion and garlic, cut side down. Drizzle with oil. Sprinkle with the paprika and rosemary. Season.
Bake the vegetables for 30 minutes or until the capsicum, onion and garlic are tender. Transfer the capsicum, onion and garlic to a plate. Cook pumpkin for a further 15-20 minutes or until tender and lightly caramelised.
Use a spoon to scoop out the pumpkin seeds and discard. Scoop pumpkin flesh from the skin. Discard skin. Peel the onion, capsicum and garlic. Place the pumpkin, onion, capsicum, garlic and 1 cup stock in a blender. Blend until smooth.
For toast, line a baking tray with baking paper. Cook the chorizo and rosemary in a frying pan over medium-high heat for 1-2 minutes, until chorizo starts to brown. Reserve 1 ⁄3 cup cheese blend. Lay bread on prepared tray. Top with remaining cheese blend, parmesan and chorizo. Bake for 2-3 minutes, until cheese melts.
Transfer the pumpkin mixture to a saucepan over medium heat. Stir in the remaining stock and almond milk. Simmer for 2 minutes or until warmed through. Ladle into bowls. Sprinkle with reserved cheese blend. Top with cheesy chorizo toast and sprinkle with extra rosemary.
