3 ounces butter
1/2 small yellow onion (diced)
1/2 cup flour
4 cups chicken broth
1 - 15 ounce can pumpkin
1/2 cup apple juice
dash of salt and pepper
1 1/2 cups heavy cream

Sauté onions in butter in a skillet over medium heat until translucent. Do not allow onions to burn. Add flour, and continue to cook for about 10 minutes, stirring often. Slowly stir in broth. Add pumpkin, apple juice, salt and pepper. Heat thoroughly. Puree soup in a blender. Return to sauce pan. Add cream and heat.

Makes 8 cups.