Pumpkin Soup

Preheat over to 450°F.

In a mixing bowl combine, butter, brown sugar and cinnamon. Spread mixture evenly over one side of each piece of bread slice. Place bread, buttered side up on a baking sheet.

Bake 8-10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

In a medium saucepan saute onion in butter until tender. Add chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Transfer broth mixture into the container of a blender or food processor. Process until smooth. Return mixture to saucepan. Add pumpkin, salt, cinnamon, ground ginger and pepper; stir well. 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 soup bowls. Top each serving with croutons and serve.