Pumpkin Soup (4 star)

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1/4 c. butter
1/4 c. minced shallots
1/2 c.onions
3 c. chicken stock
2 c. cooked pumpkin puree
1 t. paprika
1/2 t sugar
1/8 t. crushed dried chilies
salt and pepper to taste
1 c. cream (I use coffee cream)

Saute shallots and onions in butter until golden, add stock everything else but
the cream and simmer 15 minutes.  Cool slightly and puree in batches in
blender.
Return to saucepan add cream taste and adjust salt and pepper.  Simmer 5 min.
but do not boil.  Serve with a dollop of whipped cream and sprinkle with
paprika.

Serves 6