1 Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in pumpkin pie spice and ginger.
2 Stir in pumpkin, applesauce and broth until well blended and smooth. Bring to boil, stirring occasionally. Reduce heat to low; simmer 5 minutes. Remove from heat. (If a smoother soup is desired, place mixture in batches in blender container; cover and blend until smooth.) Stir in cream. Heat gently before serving, if necessary.