LXVII: Apple Pumpkin Soup

2 c finely chopped peeled tart apples
1/2 c finely chopped onion
2 T butter
1 T all-purpose flour
4 c chicken broth
3 c canned pumpkin
14 c packed brown sugar
1/2 t each ground cinnamon, nutmeg and ginger
1 c unsweetened apple juice
1/2 c half-and-half cream
1/4 t salt
1/4 t pepper

In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight.
Just before serving, transfer soup to a saucepan. Cook over medium heat for 5-10 minutes. Sitr in apple juice, cream, salt and pepper; heat through.