Creamy Pumpkin Soup - for weight watching people

• Ready In: 40 mins
• Serves: 5

Ingredients

• 2  teaspoons 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 1/2ounce) 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 apple
• 1⁄2 cup  evaporated skim milk
•  sage sprig (optional)

Directions

1. Melt margarine in a Dutch oven over medium heat.
2. Add onion: saute 3 minutes.
3. Add sage, curry powder, and nutmeg; cook 30 seconds.
4. Stir in flour; cook 30 seconds.
5. Add broth tomato paste, and salt, stirring well with a whisk.
6. Stir in pumpkin and apple; bring to a boil.
7. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally.
8. Remove from heat; cool slightly.
9. Place mixture in a blender or food processor; process until smooth.
10. Return mixture to Dutch oven; add milk.
11. Cook until thoroughly heated.
12. Garnish with sage sprigs if desired.