1 lg. onion, sliced
3/4 c. sliced scallions, white part only
1/4 c. butter
1 (16 oz.) can pumpkin
4 c. chicken broth
1 bay leaf
1/2 tsp. sugar
1/2 tsp. curry powder
1/8 tsp. nutmeg
Several parsley sprigs
2 c. half & half
Salt and freshly ground pepper to taste

Saute onions and scallions in butter until golden brown. Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley. Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally. Transfer soup to food processor in batches and puree. Return to pan; add half & half, salt and pepper. Simmer 5 to 10 minutes. 6 servings.