Curried Pumpkin Soup

1/2 lb fresh mushrooms sliced 1/2 cup chopped onion 2 tbsps butter 2 tbsps flour 1/2 to 1 tsp curry powder 3 cups vegetable broth 1 can (15 oz) solid pack pumpkin 1 can (12 oz) evaporated milk 1 tbsp honey 1/2 tsp salt 1/4 tsp pepper 1/4 tsp nutmeg Fresh chives

In large saucepan, saute themushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 min or until thickened. Add the pumpkin, milk, honey, salt and pepper and nutmeg; heat through. Garnish with chives if desired.

Makes 7 servings. I made this at Thanksgiving one year and it was a hit. Although I think at the time I probably changed the recipe just a bit as I was making it, I would taste it and add what I thought it needed.