Curried Pumpkin-Mushroom Soup

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2 tablespoons butter

1/2 onion, finely diced

6-8 ounce package sliced mushrooms

1 tablespoon mild yellow curry powder

1 1/2 tablespoons flour

3 cups chicken stock or broth

1 can (15 ounce) unsweetened pumpkin puree (not pumpkin pie puree)

1 tablespoon honey or 2 teaspoons packed light brown sugar

Pinch of ground nutmeg

2 teaspoons kosher salt

1/2 teaspoon pepper

1 can (5-ounce) low-fat evaporated milk or 3/4 cup half-and-half

1 tablespoon sherry or 2 teaspoons lemon juice

Sour cream, for garnish (optional)

Roasted pepitas, for garnish (optional), see Note

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