Gingered pumpkin soup 10/31/07

2 cups of pumpkin, cooked

3 cups of chicken broth

3 tablespoons of butter

1 cup of light cream

1 medium onion, diced

1 medium apple, diced

1 teaspoon of ground ginger

1/2 teaspoon of salt

Melt butter in a heavy saucepan. Sauté onion and apple until tender.
Stir in pumpkin, broth and spices. Remove from heat.

Process or blend until smooth. Return to saucepan and stir in cream. 

Heat through and serve.