1/4  C.            butter (1/2 stick)
   1      Large         white onion -- sliced
     3/4  C.            sliced green onion -- white part only
   1      Can           pumpkin -- (16 oz.)
   4      C.            chicken stock or broth
   1                    bay leaf
     1/2  Tsp.          sugar
     1/4  Tsp.          curry powder -- (1/4 to 1/2)
                        few springs parsley
   2      C.            milk -- half & half or
                        whipping cream
                        salt and freshly ground pepper
Melt butter in 4 to 6 quart saucepan over medium high
heat. Add onion 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 for 15 minutes, stirring occasionally.
Transfer soup in batches to blender or food processor and
puree. Return to saucepan and add milk, and salt and pepper to
taste. Simmer 5 to 10 minutes, but do not allow to boil.
To serve hot, ladle into individual bowls. Float dollop
of cream on each and sprinkle with paprika. Top with chives.
To serve cold, chill soup thoroughly then ladle into individual
bowls. Float tomato slice on top, cover with dollop of cream,
and sprinkle with minced chives.
Garnishes: 1/2 cup whipping cream, sour cream or
yogurt; 1/2 cup minced chives or green onion; paprika ; 8 thin
tomato slices (for chilled soup).