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In a large Dutch oven, saute mushrooms and onion in butter until tender. Add in flour and curry powder and mix until blended. Gradually add the broth. Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.
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Deep green Styrian oil — soups, salads, ice cream drizzle
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces