Curry+Pumpkin+Soup

1 tablespoon soft margarine 1/2 cup finely chopped onion 1 clove garlic; minced 1/2 pound fresh mushrooms; sliced 2 tablespoons all-purpose flour 1 teaspoon curry powder 2 cups chicken stock 1 can (14 oz) pumpkin or 2 cups cooked fresh pumpkin freshly grated nutmeg 2 cups milk  This wonderful fall soup has only a hint of curry flavor so as not to mask the pumpkin, and is best made ahead so that the flavors develop.
 * This is great for cold nights and Thanksgiving. **
 * Ingredients: ** [[image:pumpkin.jpg align="right"]]
 * Directions: **

In large saucepan, melt margarine over medium heat; cook onion, garlic and mushrooms for 8 to 10 minutes or until softened. Stir in flour and curry powder; cook for 1 minute over low heat, stirring, until well blended.

Gradually add stock, whisking until smooth. Stir in pumpkin; season with nutmeg to taste. Cook over low heat for 15 minutes, stirring occasionally. (Soup can be prepared to this point, covered and refrigerated for up to 2 days.)

Add milk and heat until hot.