Pumpkin Soup

Here's the Original Recipe I got from the net. I improvised and changed some parts (those are in pink!)

INGREDIENTS
3 tablespoons margarine, softened (no)
1 tablespoon brown sugar (no)
1/4 teaspoon ground cinnamon (no)
4 slices whole wheat bread (no)
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth (used 1 can of chicken soup)
1 (15 ounce) can pumpkin puree (used an actual pumpkin, boiled pumpkin till soft and mashed)
1 teaspoon salt (no)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream (used 200ml)
milk to dilute the soup

DIRECTIONS
Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares. (I didn't make this bread as I had my own home made garlic bread)

Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.