Creamy Pumpkin Soup

• 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-ounce) cans low-salt chicken broth
• 1 tablespoon tomato paste
• 1/4 teaspoon salt
• 3 cups cubed peeled fresh pumpkin (1 pound)
• 1 cup chopped peeled McIntosh or other sweet cooking apple
• 1/2 cup evaporated skim milk
• Sage sprigs (optional)

1. 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.
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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margarine, onion, sage, curry powder, ground nutmeg, allpurpose, lowsalt, tomato paste, salt, pumpkin, peeled mcintosh, milk

Taken from www.myrecipes.com/recipe/creamy-pumpkin-soup (may not work)