• 1/2 pound fresh mushrooms, sliced (optional)
• 1/2 cup chopped onion
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 1/2 to 1 teaspoon curry powder
• 3 cups chicken or vegetable broth
• 1 (15 ounce) can solid-pack pumpkin puree
• 1 – 12 ounce can evaporated milk
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg

In large saucepan, sauté the mushrooms and onion in butter until tender.  Stir in the flour and curry powder until blended.  Gradually add the broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add the pumpkin, milk, honey, salt, pepper and nutmeg. Simmer and heat through.

Easy to freeze in containers for work or quick lunch!