Chop the bacon strips into small bits. Prepare a heavy Dutch oven pan over low heat and sauté the bacon in it until crispy. Transfer to a plate and set aside.
Using the same pan with the bacon fat, sauté the garlic and onion for 2-3 minutes until they turn golden brown on the edges.
Put the broccoli and zucchini in. Sauté for 2 more minutes, stirring occasionally. Pour the pumpkin purée then mix well. Make sure to scrape the base of the pan using a spatula to mix the caramelization with the vegetables.
Gently pour the chicken broth and let it simmer for about 20 minutes until the vegetables are soft and tender.
Remove from the pan. Prepare a regular blender or a hand-held blender for the mixture.
Blend the ingredients together to produce a creamy soup. Transfer to a bowl and top with some bacon bits. Serve with the heavy cream.