Simple Pumpkin Soup

Adapted from Bon Appetit

ingredients

• 2 15-ounce cans pure pumpkin
• 4 cups water
• 1 cup milk (1/2 and 1/2 if desired)
• 3 garlic cloves, pressed
• 1/4 cup pure maple syrup
• 4 tablespoons unsalted butter, divided
• 1/2 teaspoon Chinese five-spice powder
• 1/8 tsp each of cinnamon, allspice and cayenne 

• 4 ounces fresh shiitake mushrooms, stemmed, sliced

preparation

Saute cloves until golden. Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and spices. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) 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.

If need to thicken, make a roux:  2 TBS butter and 2 TBS flour, cooked, then add some hot soup, stir to incorporate, and pour into the bigger soup pot, stirring until thickened. 

Can also sub out 5-spice powder for curry for a different flavor