Recipe information
Yield
Makes 6 Servings
Ingredients
2
15-ounce cans pure pumpkin
4
cups water
1
cup half and half
1
garlic clove, pressed
1
/4 cup pure maple syrup
4
tablespoons unsalted butter
1
/2 teaspoon Chinese five-spice powder*
4
ounces fresh shiitake mushrooms, stemmed, sliced
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Preparation
Step 1
Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. DO AHEAD Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.
Step 2
Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.