Very Simple Pumpkin Soup

• 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

1. Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often.
2. Whisk in syrup, 2 tablespoons butter, and five-spice powder.
3. Simmer soup 10 minutes, whisking often.
4. Season with salt and pepper.
5. (Soup can be made 1 day ahead.
6. Chill until cold, then cover and keep chilled.
7. Bring to simmer before serving.)
8. Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat.
9. Add mushrooms; saute until tender, about 10 minutes.
10. Divide soup among 6 bowls.
11. Sprinkle soup with mushrooms, dividing equally; serve.
12. A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.

pumpkin, water, garlic, maple syrup, unsalted butter, shiitake mushrooms

Taken from www.epicurious.com/recipes/food/views/very-simple-pumpkin-soup-105664 (may not work)