Melt the butter in a large stockpot. Add the onions and cook until translucent.
Add the pumpkin, stock, potatoes, and paprika and bring to a boil. Lower the heat to simmer, cover the stockpot for about 35 minutes, or until all the vegetables are soft.
Blend ingredients with an emulsion blender or transfer to a food processor and puree. Return to stockpot. Add whipping cream. Season with salt and pepper.
Stir in the chopped chives just before serving. Garnish each serving with a few whole chives.