1 c  Onion; chopped

      2 tb Butter; melted

      2 cn Chicken broth; diluted

     16 oz Can mashed pumpkin; cooked

      1 t  Salt

    1/4 t  Ground cinnamon

    1/8 t  Ground ginger

    1/8 t  Pepper

      1 c  Whipping cream

-----------------------------CINNAMON CROUTONS-----------------------------
      3 tb Butter; softened

      1 tb Brown sugar

    1/4 t  Ground cinnamon

      4    Slices whole wheat bread

  Saute onion in butter in a med. saucepan until tender. Add 1 can chicken
  broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 min.
  Pour broth mixture into container of blender and process til smooth.
  Return mixture to saucepan. Add remaining can of broth, pumpkin, and next
  4 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer

  10 minutes. Stir occasionally. Stir in cream, and cook until thoroughly

  heated (do not boil). Ladle into individual soup bowls. Top each serving
  with Cinnamon Croutons.   Yield: 6 cups
  FOR CINNAMON CROUTONS: Combine butter, brown sugar, and cinnamon; stir
  well. Spread butter mixture evenly over one side of bread slices. Place
  bread, buttered side up, on a baking sheet. Bake at 400 for 8-10 min. or
  until bread is crisp and topping is bubbly. Cut each slice of bread into 8
  small triangles or squares.   Yield: 32 croutons.