Halve the pumpkin and bake it until soft, with the cut side facing down. Then scrape out the insides with a spoon and grind to a paste in a blender, or with a mixer. Heat the oven to 392°F (200 °C). Mix the butter with 1 tablespoon brown sugar and 1/4 teaspoon cinnamon and smear this mixture onto 4 slices of bread.
Once toasted, cut them into cubes. Saute the onions in a little butter until soft. Add 2 cups (0.5 liter) of chicken broth and once boiling, turn off the heat and leave it to stew for 15 minutes. Blend the mixture and add another 2 cups (0.5 liter) of broth, 2 cups (500 g) pumpkin puree, 1/2 tsp cinnamon, black pepper and ground ginger, 5-6 cloves and 1/4 teaspoon of ground nutmeg.
Once boiling, turn off the heat and leave it to simmer for 10 minutes, stirring the entire time. Serve the pumpkin soup with 1 tablespoon liquid cream and the croutons, with coriander leaves on top.