In large saucepan, melt butter over medium heat. Cook onion, garlic and mushrooms until softened, about 8 to 10 minutes. Stir in flour and curry powder and blend well. Cook for 1 minute over low heat, stirring.
Gradually add stock, whisking until smooth. Stir in pumpkin and honey. Season with nutmeg to taste. Cook over low heat 15 minutes, stirring occasionally. (Soup can be prepared ahead to this point and then held, covered and refrigerated, up to 2 days.) Add milk and heat until hot. Serve immediately.
Makes 6 servings, each containing 1 cup, with 123 calories and 3 grams of fat per serving.
