2 tbsp. butter
1/2 lb. onions, thinly sliced
1/2 tbsp. flour
2 (10 1/2 oz.) cans condensed chicken broth (undiluted)
1 can pumpkin
2 c. milk
1 c. light cream
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. ginger
1/8 tsp. cinnamon
2 c. water

Saute onion with butter for 10 minutes; remove from heat. Stir flour in onion. Gradually stir in broth; bring to a boil and reduce heat. Simmer, covered, for 10 minutes. Ladle mixture in blender. Blend on high speed for 1 minute. Put in Dutch oven. Blend in pumpkin smoothly with wire whisk. Add milk, cream, 2 cups water and seasonings; blend with wire whisk. Heat soup slowly over medium heat just to boil; reduce heat and simmer, covered, for 15 minutes.