Curried Pumpkin Soup - The Conservation Foundation

Ingredients

• 1/2 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1/2 to 1 teaspoon curry powder
• 3 cups vegetable broth
• 1 15-ounce can solid-pack pumpkin (or equivalent fresh roasted pie pumpkin puree)
• 1 12-ounce can evaporated milk
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg