My husband and I went to a fantastic little cafe in Klamath Falls Oregon called Nibbley's. They served a pumpkin soup. I asked for the recipe but they said "no" so we made our own. It's not exactly like the one we had at Nibbley's but it's pretty good ;)
1Melt butter in Dutch oven over med-high heat; add onion and red pepper. Saute 8 minutes or until onion is golden. Stir in garlic and ginger, cook 1 minute. Add squash and next 7 ingredients and 4 cups water. Bring to boil; reduce heat to med-low, simmer 20 minutes.
2Remove from heat and let stand 30 minutes. Stir occasionally. Remove and discard bay leaves.
3Process soup in batches in a blender until smooth. Return to Dutch oven and stir in cream. Simmer over med-heat; stir in lime juice and season with salt and pepper to taste.