In 4 quart (or larger) saucepan, sauté the mushrooms and onion in margarine 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.
Refrigerate leftovers within 2 hours.
Recipe courtesy of Oregon State University Food Hero