Cream of Pumpkin Soup

Soup:
1 cup chopped onion
2 Tbs butter
3-1/2 cups Chicken Stock (or 2, 14.5 oz cans chicken broth)
1 can (15oz) pure pumpkin puree
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
1 cup heavy whipping cream

Cinnamon Croutons:
3 Tbs soft butter
1 Tbs brown sugar
1/4 tsp ground cinnamon
4 slices whole wheat bread

Preheat oven to 400ºF. Combine butter, brown sugar and cinnamon. Trim crust from bread and spread butter mixture evenly on one side of each slice. Bake 8-10 minutes until bread is crisp and topping is bubbly. Cut each slice into 8 small triangles or squares. Set aside.

Sauté onion in butter in medium saucepan until tender and translucent. Add 2 cups or 1 can of chicken broth & bring to a boil. Reduce heat and cover, simmer 15 minutes. Transfer broth mixture to blender or food processor. Process until smooth. Return mixture to saucepan. Add remaining chicken broth, pumpkin, salt, cinnamon, ginger and pepper. Stir well and bring to a boil. Cover, reduce heat and simmer 10 minutes, stirring occasionally. Stir in whipping cream and heat through, do not boil. Ladle into individual bowls and serve with cinnamon croutons. Serves 6