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

preparation

preparation Time
0 mins

cook Time
0 mins

servings
4

calories
375 per serving

ingredients

  • 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

directions

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

Kenmore


mm
Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.

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