• 2 teaspoons stick margarine
  
• 1 cup chopped onion
  
• 3/4 teaspoon dried rubbed sage
  
• 1/2 teaspoon curry powder
  
• 1/4 teaspoon ground nutmeg
  
• 3 tablespoons all-purpose flour
  
• 3 (10 1/2 oz.) cans low-salt chicken broth
  
• 1 tablespoon tomato paste
  
• 1/4 teaspoon salt
  
• 3 cups cubed peeled fresh pumpkin (about 1 pound)
  
• 1 cup chopped peeled McIntosh or other sweet cooking apple
  
• 1/2 cup evaporated skim milk
  
• Sage sprigs (optional)
  
  
  

1. Melt margaine in a Dutch oven over medium heat. Add onion; sauté 3 minutes. Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds. Add brot, tomato paste, and salt, stirring well with a whisk. Stir in pumpkin and apple; bring to a boil. Cover, reduce heat, and summer 25 minutes or until pumpkin is tender, stirring occassionally. Remove from heat; cool slightly.
   
   
2. Place mixture in a blender or food processor; process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired.

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