Pumpkin Soup

• 2 tbsp butter*
• 8 oz mushrooms, thinly sliced
• 1/2 cup chopped onion
• 2 tbsp all purpose flower
• 1/2 to 1 tsp curry powder
• 3 cups canned chicken broth*
• 2 cups canned pumpkin
• 1 Tbsp Honey
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp pepper
• 1 12oz can evaporated milk
• Optional serving garnishes
• sour cream
• fresh chives

1. Melt butter in large sauce pan; add mushrooms and onions. Cook until tender (for canned, add the onions a good 3-5 minutes before you add the canned mushrooms as canned mushrooms are already tender). Stir in flour and curry powder. Gradually add chicken broth. Cook over heat stirring constantly until mixture thickens. (meaning it becomes more of a sauce and less of chicken broth roughly 10 minutes).
2. Stir in pumpkin and next 4 ingredients. Reduce heat and simmer 10 minutes. Stirring occasionally. Stir in evaporated milk; cook until warmed through. Serve right away with garnish of 1 tbsp sour cream, sprinkled on top with chopped chives.

butter, mushrooms, onion, flower, curry powder, chicken broth, pumpkin, honey, salt, ground nutmeg, pepper, milk, garnishes, sour cream, fresh chives

Taken from www.epicurious.com/recipes/member/views/pumpkin-soup-1212243 (may not work)