Spiced Maple Pumpkin Soup with Sauteed Cremini Mushrooms

• 2 (15-ounce) cans pure pumpkin
• 4 cups water
• 1 cup vanilla soymilk
• 1 garlic clove, crushed
• ¼ cup pure maple syrup
• 4 tablespoons light olive oil, divided
• 2½ teaspoons Chinese five-spice powder
• 1½ pounds cremini mushrooms, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 2-3 pita breads, cut into strips
• vegetable cooking spray
• ½ teaspoon cayenne pepper
• ½ teaspoon cinnamon

Simmer: Bring first 4 ingredients to a simmer in a large saucepan over medium-high heat, stirring often. Whisk in syrup, 2 tablespoons butter and five-spice powder. Continue to simmer for 10 minutes, whisking often. While soup simmers, prepare the mushrooms. Sauté: Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat.  Add mushrooms and sauté until tender, about 10 minutes. Remove from heat and season soup with salt and pepper. Divide among 6 bowls. Top soup with sautéed mushrooms and Pita Chips. Pita Chips Preheat oven to 400°. Prepare a baking sheet lined with foil. Arrange pita strips in a single layer on the baking sheet. Spray with cooking spray. Dust with cayenne pepper and cinnamon.  Bake for 2-3 minutes, or until golden.