In a heavy saucepan sauté mushrooms and onion in butter or margarine over medium heat until onions are translucent and softened.

Add flour and curry and cook over low heat, stirring constantly, for 5 minutes. Remove from heat and whisk in stock, then pumpkin, honey, nutmeg, and black pepper.

Put back on heat and simmer for 15 minutes, stirring occasionally.

Stir in cream or soymilk and reheat, but do NOT let come to a boil.