• 1/2 lb. fresh mushrooms, sliced
• 1/2 C. chopped onion
• 2 Tbs. butter or margarine
• 2 Tbs. all-purpose flour
• 1/2 - 1 tsp. curry powder
• 3 C. vegetable broth
• 1 15-oz. can solid-pack pumpkin
• 1 12-oz. can evaporated milk
• 1 Tbs. honey
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground nutmeg
• sour cream and chives, optional

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in 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, milk, honey, salt, pepper and nutmeg; heat through. Garnish individual servings with sour cream and chives if desired.