Pumpkin & Carrot Soup

1 c. milk or cream
1 onion, diced
2 T. butter or oil
1 29 oz can pumpkin
2 carrots, chopped
3 c. vegetable broth
1/4 t. nutmeg
3 T. chives
1 T. sugar
1 bay leaf
Saute vegetables in oil until brown. Add bay leaf, pumpkin, broth. Boil then simmer for 15 min. Add sugar and nutmeg. Add milk and simmer. Add chives, salt and pepper.