1/4 c. butter
1 lg. white onion, sliced
3/4 c. sliced green onions, white part only
1 (16 oz.) can pumpkin
4 c. chicken stock
1 bay leaf
1/2 tsp. sugar
1/2 tsp. curry powder
2 c. cream, milk or half and half
Salt and pepper to taste

Melt butter in large heavy saucepan. Add onions and saute on medium high heat. Stir in pumpkin, stock, bay leaf, sugar and curry. Reduce heat. Simmer uncovered 15 minutes, stir occasionally. Remove bay leaf.

Puree in blender, return to pan. Add milk and salt and pepper to taste. Heat 5 to 10 minutes do not boil. Garnish with whipped cream, sour cream or paprika and minced green onions. Serves 4 to 6.