Curried Pumpkin Soup

½ lb. fresh mushrooms, sliced
½ C. chopped onion
2 T. butter
2 T. all-purpose flour
½-1 t. curry powder
3 C. vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 T. honey
½ t. salt
¼ t. pepper
¼ t. ground nutmeg
Minced chives

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and 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 with chives if desired. Yield: 7 servings.