Ingredients:
2 teaspoons margarine
1 cup chopped onions
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 ounce) cans low sodium chicken broth
1 tablespoon tomato paste
1/4 teaspoon salt
3 cups cubed peeled fresh pumpkin, Can substitute canned pumpkin ( about 1 lb)
1 cup chopped peeled mcintosh apples or 1 cup other sweet cooking apples
1/2 cup evaporated skim milk
sage sprigs (optional)
Directions:
Melt margarine in a Dutch oven over medium heat.
Add onion: saute 3 minutes.
Add sage, curry powder, and nutmeg; cook 30 seconds.
Stir in flour; cook 30 seconds.
Add broth tomato paste, and salt, stirring well with a whisk.
Stir in pumpkin and apple; bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally.
Remove from heat; cool slightly.
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.
Servings: 5
Time preparation: 10 min.
Time total: 40 min.