Melt the butter in a saucepan and add the onions. Saute until soft and just golden brown. Add the pumpkin, chicken stock, bay leaf, sugar, curry powder, nutmeg and parsley. Simmer uncovered for 15 minutes, stirring occasionally. Puree in blender or food processor. Return to pan and add cream and milk and salt and pepper to taste. Simmer 5 more minutes, do not allow to boil. Serve topped with a dollop of sour cream or yogurt, sprinkle with paprika and top with chopped chives. The soup may also be chilled and served cold. Serves 6.
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