Curried Pumpkin Soup

"I whipped up this satisfying soup last Thanksgiving for my family, and everyone was crazy about it! Even my brother, one of the pickiest eaters I know, passed his bowl for seconds. --- TASTE OF HOME READER, Kimberly Knepper, Euless, Texas.

• 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 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 2 tablespoons honey
• 1/2 teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon ground nutmeg
• Sour cream and chives, optional

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and the 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. Yields 7 servings.

Courtesy Reiman Publications and Taste of Home Magazine http://www.tasteofhome.com
From Guideposts (would have been a fall edition 2001)