Directions:

Melt butter in large soup pot over medium heat. Saute onion until tender. Add ginger and stir to combine. Stir in flour. Add pumpkin and brown sugar; stir and cook 5 minutes.

While stirring, slowly add broth and evaporated milk and continue to stir until smooth. At this point, an immersion blender can be used to puree the pumpkin mixture, if desired.

Stir in thyme, salt and pepper; reduce heat to medium low and cook for 5 minutes.

Add half and half and continue to warm over medium low heat.