In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon and set aside on paper towels to drain.

Reserve 1 tablespoon of bacon drippings in the pan. Add the diced onion and sauté until tender. Add minced garlic and cook for 1 minute longer.

Stir in the chicken broth, pumpkin puree, paprika, salt, cumin, pumpkin pie spice, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes. Let cool slightly.

Use an immersion blender to process the soup until smooth. Stir in the heavy whipping cream and heat through. Add the shredded Gouda and Mozzarella cheeses, stirring until melted.

Ladle the soup into bowls. Garnish each serving with fresh parsley, reserved crispy bacon, and additional shredded Gouda cheese, if desired.