A delightful and healthy soup combining the sweetness of pumpkin and apples with aromatic spices.
Melt the butter in a Dutch oven over medium heat.
Ensure the butter doesn't brown to keep the flavor mild.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the sage, curry powder, and nutmeg, cooking briefly to release their aromas.
Cooking the spices enhances their flavor.
Sprinkle in the flour and cook, stirring constantly, to form a roux.
Cook the roux just until it loses its raw flour smell.
Gradually whisk in the chicken broth and tomato paste, ensuring a smooth mixture.
Add the liquid slowly to avoid lumps.
Add the diced pumpkin and apple, bringing the mixture to a boil.
Cut the pumpkin and apple into small, even pieces for quicker cooking.
Reduce the heat, cover, and simmer until the pumpkin is tender.
Stir occasionally to prevent sticking.
Blend the soup until smooth using a blender.
Blend in batches if necessary to avoid overfilling the blender.
Return the soup to the pot and stir in the milk, heating gently.
Do not boil after adding the milk to prevent curdling.
Serve the soup hot, garnished with fresh sage sprigs.
Serve with crusty bread for a complete meal.
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