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1
Take a large saucepan, mix pumpkin, water, half and half and pressed garlic.
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2
Bring to a light fir simmer over Medium to High heat.
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3
Make sure to whisk and keep a close eye on the mixture.
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4
Whisk syrup, 1 tablespoon of butter, and 3 spice powder.
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5
Simmer for 10 minutes, while continuing to whisk often.
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6
Season with salt and pepper if preferred.
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7
While your mixture continues to simmer, take the remaining 1 tablespoon of butter, and melt in a medium skillet over Medium to High heat.
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8
Add mushrooms, saute for ten minutes, or until tender.
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9
Sprinkle soup with mushrooms.
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10
SERVE!
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11
Make 3 individual servings.
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12
It is recommended to serve in separate bowls before adding the mushrooms.
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13
NOTES:
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14
If unable to find the Chinese five spice powder.
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15
Here are the simple steps to creating your own five spice powder!
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16
PREPARING FIVE SPICE POWDER
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17
It is recommended that you use whole spices, instead of already ground because it tends to hold in the flavor instead of simply drowning it out.
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18
A pinch of Black Cardamom simply for taste, always optional.
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19
Over medium heat, roast each spice separately until odorous.
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20
Each spice may take different amounts of time to roast, so its best to use separate pans.
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21
When each spice is cooled down to room temperature, grind each spice in grinder, again separately, then blend all spices together in a large bowl.
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22
Good to go!
