Pumpkin Mushroom Soup

1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 tbsp. butter or oil
2 tbsp. flour
1 tbsp. curry powder
3 cups low-sodium chicken broth
1 16oz can pumpkin
1 tbsp. honey (or more to taste)
dash nutmeg
salt to taste
pepper to taste
1 cup evaporated milk or heavy cream
2 shots of dark rum (optional)
1 tsp sage (optional)
optional sour cream or yogurt topping

Sauté mushrooms and onion in butter or oil. Add flour and curry and stir, gradually adding broth. Add all but milk and cook, stirring, for 10 - 15 minutes. Add milk and heat through without boiling. May top with sour cream or yogurt.