Brandied Pumpkin Soup

1/2 C. butter
1/2 C. chopped onion
1/2 tsp. each ground ginger and nutmeg
3-1/2 C. chicken broth
3 C. canned pumpkin
1 C. half-and-half
2 T. brandy
Salt and pepper to taste
Crouton Garnish

In saucepan, cook onion in melted butter until transparent Blend in spices and broth. Bring to a boil. Blend in pumpkin and half-and-half. Reduce heat. Stir occasionally until soup is hot. Stir in brandy. Season to taste. Garnish with croutons. Makes 2 quarts.