PUMPKIN SOUP

1/4 c. butter
1 large white onion
1 16oz can pumpkin
1/2 tsp. sugar
1/4 tsp. nutmeg
2c. half and half
3/4 c. green onions ( white part only)
4 c. chicken broth
1 bay leaf
1/2 tsp. curry powder
a few sprigs of parsley
salt and pepper

Melt butter in 4-6 quart saucepan over medium high heat. Add onions and saute until soft and golden brown. Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley. Bring to a simmer, then reduce heat and continue simmering uncovered 15 minutes. (stirring occasionally) Transfer soup in batches to blender or food processor and puree. Return to saucepan and add cream, salt and pepper. Simmer for 5 to 10 minutes but do not allow to boil.
Serve hot and you can add whip cream on top, sour cream, or minced chives and green onions