Pumpkin Soup

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

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.