Preheat electric oven to 350°F. Remove seeds from pumpkin; toss seeds with 4 tablespoons of the olive oil, the red pepper, honey, and salt to taste. Place seeds in a baking pan; bake until golden brown. Oil cut surfaces of pumpkin with 1 tablespoon of the remaining olive oil; place in a baking pan and bake until tender. Spoon pulp from pumpkin. In a saucepan, heat the remaining 1 tablespoon olive oil; saute onions, cinnamon, nutmeg, bay leaf, and salt to taste. Cook until onions are transparent. Add vermouth; cook for 5 minutes. Add cream and pumpkin pulp, cook until mixture is thickened. Add chicken broth; bring to a boil, lower heat, and simmer for 15 minutes. Season to taste with salt and white pepper. In blender, blend soup until smooth; strain. Garnish with pumpkin seeds. Makes 6 servings.