1/4 c. butter
1 lg. white onion, sliced
3/4 c. sliced green onion, white part only
1 (16 oz.) can pumpkin
4 c. chicken stock or both
1 bay leaf
1/2 tsp. sugar
1/4-1/2 tsp. curry powder
1/8-1/4 tsp. nutmeg
Few sprigs of parsley
2 c. milk, Half and Half or whipping cream
Salt and freshly ground pepper

Melt butter in 6 quart saucepan. Add onions and saute until soft and golden brown. Stir in pumpkin, stock, bay leaf, sugar, curry powder, nutmeg and parsley. Bring to simmer, then reduce heat and continue simmering, uncovered 15 minutes, stirring occasionally. Transfer soup in batches to blender and puree. Return to saucepan, add milk, salt and pepper to taste. Simmer 5 to 10 minutes. May be refrigerated up to 3 days or frozen up to 3 months.