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Heat a large saucepan over medium heat. Melt the butter, then add the sliced mushrooms and onions and cook until they are tender.
Sprinkle the flour and curry powder in the saucepan. Cook the flour until it turns golden brown, one to two minutes.
Gradually add the vegetable broth in small increments while stirring, then bring the mixture to a boil, cooking and stirring until thickened, about two minutes.
Add the pumpkin, evaporated milk, honey, salt, pepper and nutmeg. Stir well and heat through, cooking until the soup is smooth. Garnish with chives and serve.