Pumpkin Curry Soup

Serves 4 to 6

2 tablespoons butter

1 8-ounce package mushrooms, sliced

1/2 cup chopped onion

2 tablespoons flour

1 tablespoon curry

3 cups vegetable broth (or chicken broth)

1 15-ounce canned pumpkin

1 tablespoon honey

1/2 teaspoon sea salt

1/4 teaspoon nutmeg

1/4 teaspoon pepper

1/4 teaspoon pumpkin pie spice

1 12-ounce can evaporated milk

1/2 cup heavy cream

Sour cream, to garnish

Chives, to garnish

Melt the butter in a large soup pan. Add mushrooms and onion and cook until tender, 3-5 minutes, stirring often.

Stir in flour and curry and gradually add chicken broth (or vegetable broth), stirring constantly, until mixture has thickened over medium-high heat.

Stir in pumpkin, honey, salt, nutmeg, pepper, and nutmeg. Reduce heat and simmer for 10 minutes, stirring occasionally.

Stir in milk and cream and heat thoroughly, stirring constantly. Garnish with sour cream and chives.