Preheat oven to 400°F. Line a large rimmed baking pan with parchment paper. Place sweet potatoes and onion on the prepared pan; drizzle with 1 tablespoon of the oil and toss to coat. Sprinkle with salt and black pepper; toss to combine. Spread in a single layer. Bake until sweet potatoes are tender, 20 to 25 minutes. Let cool slightly.
Meanwhile, in a medium skillet, heat remaining 1 tablespoon of the oil. Add the chorizo and cook, stirring occasionally, until heated through, about 5 minutes.
In a high-speed blender or food processor, place sweet potatoes, onion, apple, ginger, and 2 cups of the broth. Cover and pulse several times. Add remaining broth to blender along with nutritional yeast, smoked paprika, cumin, cinnamon, and salt. Process until smooth. Transfer soup to pot or large saucepan. Add the chorizo and cook over medium heat, stirring occasionally, until heated through, 5 to 8 minutes. (If using a food processor, before adding the chorizo use an immersion blender to blend until smooth.)
In a small bowl, use an immersion blender or whisk to blend coconut cream. Ladle servings into bowls, and drizzle servings with coconut cream, and top with roasted pepitas.
Tip: Vegetables can be baked up to 2 days ahead. The soup can be frozen in 1 cup portions. Defrost soup in the refrigerator overnight. Reheat in a saucepan or microwave, partially covered, until heated through. If you can’t find coconut cream in a can, place two containers of full-fat, Whole30-compatible coconut milk in the fridge for an hour. Without shaking, scoop the solid coconut fat off the top of the cans. One 6-ounce can of coconut cream is about 10 tablespoons of coconut fat.