Pumpkin Soup

1/4 cup butter
1/4 cup minced shallots
1/2 cup onions
3 cup chicken stock
2 cup cooked pumpkin puree
1 tsp paprika
1/2 tsp sugar
1/8 tsp crushed dried chilies
salt and pepper to taste
1 cup 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 minutes but do
not boil. Serve with a dollop of whipped cream and sprinkle with paprika.

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