Pumpkin Soup

1 c onion, chopped
1/8 c butter, melted
2 (14.5 oz) can chicken broth
1 can of pumpkin
1/8 c brown sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp pepper
several pinches of cayenne pepper (add as much or as little as you like)
1 c heavy whipping cream

Saute onion in butter in medium saucepan until tender.
Add 1 can chicken broth, stir. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Transfer to a blender or processor. Blend/process until smooth. Return to pan.
Add remaining broth, pumpkin, brown sugar, salt, cinnamon, ginger, pepper and cayenne pepper; stir well. Bring to a boil; cover. reduce heat and simmer 10 minutes stirring occassionally.
Stir in whipping cream and heat through. Do not boil.