Pumpkin Soup With Apple And Cinnamon

2 Tbsp unsalted butter 
1 medium onion, chopped 
2 apples, peeled, cored and cubed 
2 cups pureed cooked pumpkin 
1/2 cup apple juice 
1/2 cup applesauce 
2 Tbsp brown sugar 
1/2 tsp cinnamon 
1/2 tsp dried thyme 
1/2 tsp salt 
1/2 tsp white pepper 
1/4 tsp ground nutmeg 
1 bay leaf 
6 cups vegetable stock 

In a large soup pot, melt the butter. Add the onion and apples; saute for 3 to 4 minutes or until apples are tender. Stir in pumpkin, apple juice, applesauce, brown sugar, cinnamon, thyme, salt, pepper, nutmeg, bay leaf and stock. Bring to a boil; reduce heat and simmer for 15 minutes. Remove the bay leaf before serving. Makes 6 servings.