Gingered Pumpkin Apple Soup

1 1/2 tablespoons margarine
1 large onion, diced
2 medium, tart apples, peeled, cored and diced
4 cups light vegetable stock
1 1-pound can unsweetened pumpkin puree
1 teaspoon grated fresh ginger
1 teaspoon garam masala
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups milk or as needed
salt to taste

Saute onion in margarine until golden.
Add remaining ingredients except milk and salt.
Bring to boil and simmer, covered, for 35-40 minutes.
Stir in enough milk to achieve a smooth, slightly thick consistency.
Season to taste with salt.

Allow soup to stand several hours before serving. Adjust seasonings at that time.