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Categories:Viewed: 10 - Published at: a year ago
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
Method
- 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.
- (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; saute until tender, about 10 minutes.
- Divide soup among 6 bowls.
- Sprinkle soup with mushrooms, dividing equally; serve.
- A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
