In a hot pot, melt butter. Add vegetables and spices and saute for 5 minutes, until they begin to soften. Add pumpkin, and saute another 5 minutes. Stir in chicken stock.
Cook over medium heat for about 1 hour or until vegetables are cooked through. Stir occasionally to avoid burning. Stir in cream, and bring back to a simmer.
For a chunkier soup, serve as is. For a smooth soup, puree in batches in a blender. (Do not over-fill blender, as hot soup will expand and blow the lid off as it blends!)
Soup can be served in bowls, but for an extra special touch, it can also be served in hollowed-out and cleaned pumpkins! Garnish with sour cream and snipped chives. Makes 10 to 12 servings. Enjoy!