Kenmore Honored Harvest Time entry by Suellen Calhoun, Iowa State Fair


preparation Time
0 mins

cook Time
0 mins


375 per serving


  • 4 small cooking pumpkins
  • 3 tablespoons unnsalted butter
  • 3 small garden fresh carrots, peeled, thinly sliced
  • 1/3 cup garden fresh shallots or onion, finely chopped
  • 2 tablespoons fresh sage leaves, finely chopped, reserving some whole leaves for garnish
  • 1/4 teaspoons chinese five-spice powder
  • 1 garlic clove, minced (garden fresh if possible)
  • 2 cup vegetable broth or stock
  • 1/2 cup half and half
  • 2 tablespoons pure maple syrup
  • salt and pepper to taste
  • homemade seasoned croutons


Step 1:

Preheat oven to 350 degrees. Cut pumpkins horizontally in half and discard seeds . Place halved pumpkins, cut side down on an oiled baking sheet. Bake for 1-2 hours or until tender. Cool, then scrape out the tender flesh from 2-3 halves and place in a blender bowl. Puree until you have 2 cups . Reserve 4 halves for serving soup bowls.

Step 2:

In large skillet over medium heat melt butter. Add carrots, shallots, sage, five-spice powder and garlic. Saute until carrots are tender but not brown. Remove from heat and add to pumpkin in blender. Puree until smooth.

Step 3:

In a large saucepan combine pureed pumpkin, broth or stock, half and half and syrup. Bring to a simmer over medium high heat and season with salt and pepper. Simmer until heated through.

Step 4:

Ladle into cooked pumpkin halves and garnish with seasoned croutons and sage leaves.

recipe by



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