1/2 cup potato starch
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground cumin
1 1/2 cups water
3 tablespoons butter
1 tablespoon brown sugar
In a mixing bowl, combine potato starch, salt, paprika and cumin. Mix well and refrigerate at least 2 hours according to package directions.
In a large skillet, melt butter over medium heat. Stir potato starch mixture gently into potato starch mixture. Stirring constantly, let mixture cook and thicken enough to be well coated.
In a small mixing bowl, combine brown sugar, potatoes starch mixture and 1/2 cup water. Stir into potato starch mixture. Stir just until incorporated.
Return covered pot to a medium heat, stir in butter and syrup. Cook 15 to 20 minutes, stirring occasionally. The soup will thicken as it cooks.