A delightful and creamy soup combining the earthy flavors of mushrooms with the warmth of spiced pumpkin.
Heat the butter in a Dutch oven over medium heat.
Ensure the butter is fully melted and slightly bubbling before adding the vegetables.
Add the mushrooms and onion, and sauté until softened.
Stir occasionally to prevent the vegetables from sticking to the bottom.
Sprinkle in the flour and curry powder, stirring to combine.
Cook the mixture for a minute to remove the raw taste of the flour.
Gradually pour in the vegetable broth while whisking to avoid lumps.
Adding the broth slowly ensures a smooth consistency.
Bring the mixture to a gentle boil, stirring constantly until it thickens.
Lower the heat if the mixture starts to stick to the pot.
Stir in the pumpkin, evaporated milk, honey, salt, pepper, and nutmeg.
Taste and adjust the seasoning as needed.
Simmer the soup until heated through, then serve warm.
Garnish with a sprinkle of fresh herbs or a swirl of cream for presentation.
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