Pumpkin Soup

1 lb Fresh Sliced Mushrooms
1/2 cup Chopped Onion
2 tablespoon Butter
2 tablespoon Flour
1/2 teaspoon Curry Powder
3 cup Vegetable Broth
1 can Solid Pack Pumpkin 15oz can
1 can Evaporated Milk 12 oz can
1 tablespoon Honey
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Ground Nutmeg

In a large saucepan, sauté mushrooms 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 minutes or until thickened.

Add the pumpkin, evaporated milk, honey, salt, pepper, and nutmeg. Heat through.

Garnish with chives. (Optional)

Credit:  Munro House Bed and Breakfast