Make the Soup

1. Sauté the onions: Heat the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté until tender but not brown, about 10 minutes, stirring occasionally.​​
2. Simmer with broth: Add 1 can of chicken broth to the sautéed onions. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes to blend the flavors.​​
3. Blend the onion mixture: Carefully ladle the liquid and onion into the container of an electric blender or food processor. Cover and blend until the mixture is completely smooth, about 1 minute. Return the pureed mixture to the saucepan.​​
4. Add remaining ingredients: Stir in the remaining can of chicken broth, pumpkin puree, salt, cinnamon, nutmeg, ginger, and black pepper. Mix until smooth and well combined.​​
5. Heat with dairy: Bring the soup to a gentle simmer, then stir in the milk and heavy cream. Heat just to boiling, but do not boil. Reduce heat to low and keep warm.​​
6. Taste and adjust: Sample the soup and add more seasonings if desired. Serve hot, garnished with cinnamon croutons.

Make the Cinnamon Croutons

1. Prepare cinnamon butter: In a small bowl, blend the softened butter, brown sugar, and cinnamon together until smooth and well combined.​​
2. Spread on bread: Spread the cinnamon butter mixture evenly on all 4 slices of whole-grain bread, coating the entire surface.​​
3. Arrange and bake: Place the buttered bread slices in a single layer on a cookie sheet or rimmed baking sheet. Bake in a preheated hot oven at 400°F for 8 to 10 minutes, or until the toast is crisp and the topping is bubbly.​​
4. Cut into pieces: Remove from the oven and let cool slightly. Cut the toasted bread into small triangles or squares. Top each bowl of soup with cinnamon croutons just before serving.​