Curried Pumpkin Mushroom Soup

This soup is easy but tastes fancy.

1 package mushrooms, sliced
1/2 c. chopped onions
2 T butter
2 T flour
1 T curry powder
2 small cans chicken broth
1 15 oz can pumpkin
1 T honey
1 c milk or cream
pinch of nutmeg
salt and pepper to taste

Cook onions and mushrooms in butter until soft. Add flour and curry. Cook over low heat for 5 min, stirring constantly. Remove from heat and add broth, stirring to mix. Stir in pumpkin, honey, nutmeg, salt and pepper. Simmer for 15 min. Add milk/cream.

Avoid boiling when reheating.