Curried pumpkin soup is the time to reflect on our blessings. For many families, one reason to be thankful is the bountiful holiday dinner itself. From Kimberly Knepper of Euless Texas.

Ingredients 

1/2 pound fresh mushrooms, sliced

1/2 cup chopped onion

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 to 1 teaspoon curry powder

3 cups vegetable broth

1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground nutmeg

Minced chives

Method 

In a large saucepan, saute the mushrooms and onion in butter until tender.

Stir in the flour and curry powder until blended.

Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. 

Garnish with chives if desired. Yield: 7 servings.