1/4 c. butter
1 lg. white onion
2 bunches scallions (white only)
1 (16 oz.) can pumpkin (no seasonings)
4 c. chicken stock
Bay leaf
1/2 tsp. sugar
1/2 tsp. curry
1/4 tsp. nutmeg
Few parsley sprigs
1 c. milk
1 c. heavy cream
Salt and pepper

Melt butter over medium heat; add onion until soft and golden. Stir in pumpkin, stock, bay leaf, sugar, curry, nutmeg, and parsley. Bring to boil and reduce heat. Simmer for 15 minutes uncovered and stir occasionally. Transfer to blender and puree. Return to pan and add milk, cream, salt and pepper. Simmer 10 minutes. Do not boil.

To serve: Dot with sour cream, sprinkle with paprika and minced green scallions. Can be served hot or cold. Serves 6.