Pumpkin Soup with Basil

1 large yellow onion, peeled and finely minced
1/4 c butter
1/2 lb fresh tomatoes, peeled, seeded and coarsely chopped
(I use 1 14 1/2 oz can diced tomatoes)
1/2 lb carrots, peeled and cut into large chunks
3 - 3/4 c chicken broth, divided
1 can (16 oz) solid-pack pumpkin
salt and freshly ground pepper, to taste
pinch of granulated sugar
2 Tbs minced fresh basil (or 1 Tbs dried)
3 Tbs heavy cream
Grated Swiss cheese, for garnish
Toasted curried pumpkin seeds, optional for garnish

In a large soup pot, saute onion in butter for 4-5 minutes. Add tomatoes; simmer gently for 5-6 minutes, or until tomatoes become slightly mushy.
In another saucepan, simmer carrots in 2 1/2 cups ckn broth until soft. Combine cooked carrots, hot broth and pumpkin in a blender or food processor; puree until smooth, adding the remaining 1 1/4 cups ckn broth as necessary to achieve a thin, creamy consistency.
Add pumpkin mixture to onions and tomatoes in soup pot. Season w/ salt, pepper, sugar and basil. Fold in heavy cream. Heat to serving temperature, but do not boil. (1/2 t. salt, 1 1/4 t. sugar)
Pour soup into tureen/serving bowl. Top w/ grated Swiss cheese and pumpkin seeds, if desired. (I always do the cheese - yummy!)
Kami