Ingredients
1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 T. butter
2 T. flour
1 T. curry powder
3 cups chicken stock
1-lb. can pumpkin puree
1 T. honey
pinch of freshly grated nutmeg
1 cup heavy cream
Preparation
Cook mushrooms and onion in butter, over moderate heat, for 3 mins or until onion is softened. Add flour and curry and cook over low heat, stirring constantly, for 5 mins. Remove pan from heat and add stock in a stream, whisking, and stir in honey, pumpkin, nutmeg, and salt and pepper to taste. Simmer, stirring occasionally for 15 mins, add cream and reheat soup without boiling.
Makes about 6 cups and can be doubled easily.
