Creamy Apple and Pumpkin Soup

Melt butter in a Dutch oven or large saucepan over medium heat.  Add onions and diced apples.  Cook and stir until onions are softened, about 8 minutes.  Stir in 1 can of broth.  Bring to a boil.  Reduce heat to low.  Cover and simmer for 10 minutes or until apples are very soft.  

Carefully transfer mixture to blender pitcher.   Process until smooth.    

Return mixture to saucepan.  Stir in pumpkin and remaining can of broth.  Whisk in pumpkin pie spice, salt and pepper.  Bring to a boil.  Simmer, uncovered, for 10 minutes.

Stir in whole milk and heat through.  Do not boil.  Ladle into soup bowls. 