Mushroom Pumpkin Soup

1/2 lb mushrooms, sliced

1/2 c chopped onion

2 tbsp butter or oil

2 tbsp flour

1 tbsp curry powder

3 c chicken broth

1 can (1lb) pumpkin

dash nutmeg

salt and pepper to taste

1 c evaporated milk

Saute’ mushrooms and onion in butter or oil. Add flour and curry and stir, gradually adding broth.  Add all but milk and cook, stirring for 10-15 minutes.  Add milk and heat through without boiling.