Melt butter in a Dutch oven over medium heat. Add onion and saute 3 minutes. Add sage, curry, and nutmeg and stir for 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 and allow to cool slightly.
Place mixture in a blender or food processor and process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated.Appeared in print 9/30/09