Curried Pumpkin Soup
Yield: 8 servings

1 tablespoon soft margarine
1/2 cup finely chopped onion
1 clove garlic; minced
1/2 pound fresh mushrooms; sliced
2 tablespoons all-purpose flour
1 teaspoon curry powder
2 cups chicken stock
1 can (14 oz) pumpkin or 2 cups cooked fresh pumpkin
1 tablespoon liquid honey
freshly grated nutmeg
2 cups milk

In large saucepan, melt margarine over medium heat; cook onion, garlic and mushrooms for 8 to 10 minutes or until softened. Stir in flour and curry powder; cook for 1 minute over low heat, stirring, until well blended. Gradually add stock, whisking until smooth. Stir in pumpkin and honey; season with nutmeg to taste. Cook over
low heat for 15 minutes, stirring occasionally. Add milk and heat until hot. Tastes better the next day.