Curried Pumpkin Soup

• ½ lb. fresh mushrooms
• ½ c. chopped onion
• 2 tbsp. butter or margarine
• 2 tbsp. flour (add more if you would like a thicker soup)
• ½-1 tsp. curry powder
• 3 c. chicken stock
• 1 can (15 oz) solid pack pumpkin
• 1 can evaporated milk
• 1 tbsp. honey
• Dash each of salt, pepper and ground nutmeg

Preparation:

In a large soup pot, sauté mushrooms and onion in butter until tender. Stir in flour and curry powder until well blended. Gradually add chicken stock, then bring to a boil; cook and stir until thickened. Add pumpkin, milk, honey, salt, pepper and nutmeg; heat through. (Author’s Note: We add pre-cooked wild rice to this recipe to make a meal of this soup) Enjoy!