Curried Pumpkin Soup

From Taste of Home Magazine. Does not taste anything like Indian Curry, just FYI.

• 1/2 lbs fresh mushrooms (1-2 cans)
• 1/2 C onion, chopped
• 2 Tbsp butter
• 2 T all-purpose flour
• 1/2-1 tsp curry powder
• 3 C vegetable broth
• 1 can (15 oz) pumpkin
• 1 can evaporated milk
• 1 Tbsp honey
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp ground nutmeg
• chives to garnish

In large saucepan, saute mushrooms & onions in butter until tender.  Stir in flour & curry powder until blended.
Gradually add the broth.
Bring to boil; cook & stir for 2 minutes or until thickened.
Add pumpkin, salt, pepper, milk, honey, and nutmeg.
Heat throughly. Garnish and serve.

1 cup = approx. 157 calories.
Serves about 6; Prep time about 20 minutes.