Pumpkin-Mushroom Soup

Pumpkin-Mushroom Soup

from http://www.ruralvermont.com/vermontweathervane/issues/fall/96010/recipes.shtml

1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 Tbls. butter or oil
2 Tbls. flour
1 Tbl. curry powder
3 cups chicken broth
1 (1-lb.) can pumpkin
1 tablespoon honey
dash of nutmeg
salt and pepper
1 cup evaporated milk

Saute mushrooms and onion in butter or oil. Add flour and curry and stir. gradually add broth. Add everything but the milk and cook, stirring, for 10 to 15 minutes. Add milk and heat through without boiling. May top with sour cream or yogurt.