Instructions: * Note: Be sure to buy plain pumpkin, not spiced pumpkin pie filling.

In a large, heavy saucepan, cook the mushrooms and onion in the butter, stirring over moderate heat, for 3 minutes. The onion should be soft but not brown. Add the flour and curry powder and cook over low heat, stirring constantly, for 5 minutes.

Remove pan from the heat, add the stock while whisking. Stir in the pumpkin, honey, nutmeg and salt and pepper to taste. Simmer soup, stirring occasionally for 15 minutes. The recipe can be made ahead to this point.

When ready to serve, heat the soup, and stir in the whipping cream. Heat until the soup is hot, but not boiling. Garnish with green onions or chives if desired or even a dollop of creme fraiche.

This recipe yields 6 servings.

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