Herb Croutons
1 Onion, chopped
1 Granny Smith Apple, peeled, cored & chopped
1 Clove Garlic, minced
2 Tbsp Butter, melted
2 (14.5oz) cans Chicken Broth
2 (15oz) can Pumpkin Puree
1 tsp Salt
¼ tsp fresh ground Black Pepper
1 ½ tsp dried Sage
¼ tsp ground Cinnamon
1/8 tsp ground Ginger
½ cup Apple juice or Cider
1 cup heavy whipping cream

Sauté onion, apple and garlic in butter in a medium saucepan till tender. Add 1 can of chicken broth and stir well. Bring to a boil, cover, reduce heat and simmer 15-20 minutes. Transfer mixture to food processor and process till smooth.
Return mixture to saucepan. Add remaining ingredients except for cream. Stir well and bring to boil. Cover and reduce heat and simmer 10 minutes stirring occasionally.
Stir in whipping cream and heat through. Do not boil. Serve soup and top with croutons. You can also garnish with chopped bacon and chives or shredded smoked cheddar cheese.