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Melt 1 tbsp butter in a large Dutch oven over medium heat, then add the beef and cook until browned.
Mix in the garlic, onion powder, rosemary, thyme, oregano, paprika, and basil then remove the beef from the pot and set aside.
Melt another 2 tbsp butter in the pot and cook the onion and red pepper until softened, then remove half of the veggies from the pot and set aside with the beef.
Mix about 1 ½ bags of the corn and both bags of squash into the pot and mix until it begins to thaw and soften.
Mix in 1 can of the drained and rinsed beans with the Italian seasoning and salt and pepper.
Pour in the chicken stock with 1 can of the fire roasted tomatoes with the juices.
Mix and bring to a simmer.
When the soup is simmering and the veggies are tender, remove the pot from the heat to cool a bit and carefully pour the mix into a blender.
Blend until smooth, then pour back into the pot over low heat.
Mix in the remaining corn, great northern beans, fire roasted tomatoes, beef, onion, red pepper, and heavy cream.
Season with salt and pepper to taste and serve topped with more cream and pumpkin seeds.