Curried Pumpkin Soup

Another yummy Fall soup

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄2 lb fresh mushrooms, sliced
• 1⁄2 cup  chopped onion
• 2  tablespoons butter or 2  tablespoons margarine
• 2  tablespoons all-purpose flour
• 1⁄2-1  teaspoon curry powder
• 3  cups vegetable broth
• 1 (15 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• 1  tablespoon honey
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon ground nutmeg

Directions

1. In a large Dutch oven, saute mushrooms and onion in butter until tender.
2. Add in flour and curry powder and mix until blended.
3. Gradually add the broth.
4. Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
5. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.