Instructions: 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.

Yield: 5 servings (serving size: 1 cup).

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