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margarine onion sage curry powder ground nutmeg all-purpose low-salt tomato paste salt pumpkin peeled McIntosh milk
Viewed: 35 - Published at: 2 years agoIngredients
- 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)
Method
- 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.
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