Dice the shiitake, set aside and reserve shiitake soaking water. Heat oil in a medium soup pot, sauté the garlic, onion and mushrooms for 5 minutes. Stir in the flour and curry. Stirring constantly, blend the flour in until the vegetables are coated. Slowly add the water, whisking constantly, until smooth. Add the pumpkin puree, sea salt and maple syrup. Season with nutmeg and cinnamon to taste. Cover and simmer on low for 10 to 15 minutes until the shiitake are tender. Turn heat low, add the soymilk and simmer, without boiling until hot. Serve and garnish each serving with equal amounts of parsley.
4g fat (32% calories from fat),