Melt margarine or butter in a 4- to 6-quart saucepan over medium-high heat. Add onions and sauté until soft and golden brown. Stir in pumpkin, chicken stock, bay leaf, sugar, curry, nutmeg, and parsley. Bring to a simmer uncovered and cook for 14 minutes, stirring occasionally. Transfer soup in batches to a blender or food processor and puree. Return to saucepan, add milk, and salt and pepper to taste. Simmer 5 to 10 minutes, but do not allow to boil. Serve in a small coffee cup and add a parmesan crisp if you like. Serves 8.