Pumpkin Mushroom Soup

Inspired by the Back Burner in Hockessin, Delaware - my Mom adopted this recipe about 25 years ago and it has quickly become become a family tradition, especially in October and November months.

• 2 TB butter
• 1/2 lb sliced mushrooms (or more if you would like )
• 1/2 cup chopped onion
• 2 TB flour
• 3 cup chicken broth
• 2 cup pumpkin (canned pumpkin can be substituted!)
• 1 cup cream (half and half works well too!)
• 1 TB honey
• 1 TB curry (or more to taste)
• S&P
• Sour Cream
• Croutons (NOT package - make your own!!)

In soup pot, saute mushrooms in butter and then remove.
In same soup pot, saute onions and then stir in broth, flour and pumpkin and bring to a boil.
Add honey, curry, S&P.
Return mushrooms.
Add cream and then heat on low to medium heat.
Serve with spoonful of sour cream in center and croutons.