Method: Melt butter in a large saucepan or pot. Add onions, celery, carrots, zucchini, yellow squash, acorn squash, bay leaves, curry powder, cinnamon, nutmeg and ground ginger, cook over medium heat. Allow vegetables to cook until tender and well "caramelized" with butter and spices. Add chicken stock or vegetable stock and bring to a simmer. Reduce heat and add pumpkin puree. Simmer over low heat for 25-30 minutes, stirring occasionally.

Carefully puree mixture with a hand mixer or blender. Finish with honey and cream. Adjust seasoning if necessary. Place soup in a tureen for service or portion into individual soup bowls and garnish each with minced chives and toasted squash seeds.

Chef Larry's Notes: Any hard winter squash can be substituted for acorn or table green squash. For additional sweetness add more honey.