GINGERED PUMPKIN SOUP

2 cups pumpkin, cooked
3 cups chicken broth
3 tablespoons butter
1 cup light cream
1 medium onion, diced
1 medium apple, diced
1 teaspoon ground fresh ginger
1/2 teaspoon 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.

Source: http://www.cooks.com/rec/view/0,1748,131176-254198,00.html