Pumpkin Soup

1 T butter
2 onions
2 C cooked, mashed pumpkin
1 potato, finely chopped
20 oz or 2 1/2 C veggie bullion
1/2 t thyme (or more)
1 pinch sugar
salt to taste
a little pepper and nutmeg
1/3 C whipping cream (optional)

Melt butter, add onion and saute. Add pumpkin and potato, stir. Add bullion, thyme, sugar and simmer for 20 minutes, until tender, covered. Blend until smooth, reheat, season with salt, pepper, and nutmeg. Add cream just before serving (optional).