Pumpkin Mushroom Soup
4 Tablespoons (½ stick) butter
½ pound cremini (or other) mushrooms, thinly sliced
½ cup chopped onion
2 Tablespoons all-purpose flour
1 Tablespoon curry powder
3 cups chicken broth
15 ounces canned pure pumpkin purée
2 Tablespoons honey
Dash of nutmeg
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
2 cups (1 pint) half-and-half
Melt the butter in a stockpot over medium heat; add the mushrooms and onions, and sauté for 10 minutes. Stir in the flour and curry; add the broth and stir for 1 minute. Add the pumpkin, honey, and seasonings, and mix well. Stir over medium-high heat until the soup comes to a simmer. Reduce heat and continue to simmer for 10 minutes, stirring occasionally. Add the half-and-half and heat through without boiling. Serve immediately. Serves 4.