1/2 lb. mushrooms, sliced
1/2 c. chopped onion
2 tbsp. butter
2 tbsp. flour
1 tbsp. curry powder
3 c. chicken stock or broth
1 lb. can pumpkin puree
1 tbsp. honey
Fresh grated nutmeg
1 c. heavy cream

Cook mushrooms and onions in butter, 3 minutes or until onions are soft. Add flour, curry powder and cook mixture over low heat, stirring constantly for 5 minutes. Remove the pan from the heat. Add stock in a stream, whisking and stir in the pumpkin, honey, nutmeg, salt and pepper to taste. Simmer the soup, stirring occasionally for 15 minutes. Stir in cream and reheat the soups until it is hot but do not boil. Makes 6 cups.