Curried Pumpkin Soup

2 tablespoons butter or margarine
1 (8-ounce) package sliced fresh mushrooms
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 tablespoon curry powder
3 cups chicken broth
2 cups canned pumpkin
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 (12-ounce) can evaporated milk
Garnishes: sour cream, chopped fresh chives

Melt butter in a large saucepan; add mushrooms and onion, and cook until tender, stirring often.
Stir in flour and curry powder; gradually add chicken broth, and cook over medium heat, stirring constantly, until mixture is thickened.
Stir in pumpkin and next 4 ingredients; reduce heat, and simmer 10 minutes, stirring occasionally.
Stir in milk, and cook, stirring constantly, until thoroughly heated.

Garnish, if desired. Yield: 6 1/2 cups.