In a stock pot; cook bacon until crisp then remove from pan.
Add leeks to bacon drippings and cook until softened.
Add potatoes, squash and pumpkin and cook 5 more minutes.
Add chicken broth and bring to a boil.
Reduce heat, simmer 30-40 minutes or until vegetables are tender.
Add cream and seasonings.
Add brown sugar, if desired.
Garnish with crumbled bacon. Serves 6.