Kenmore Honored Harvest Time entry by Suellen Calhoun, Iowa State Fair
preparation
preparation time
0 mins
cook time
0
servings
4
calories
375
ingredients
4 small cooking pumpkins
3 tablespoons unnsalted butter
3 small garden fresh carrots peeled, thinly sliced
0.33 cup garden fresh shallots or onion finely chopped
2 tablespoons fresh sage leaves finely chopped, reserving some whole leaves for garnish
0.25 teaspoons chinese five-spice powder
1 garlic clove minced (garden fresh if possible)
2 cup vegetable broth or stock
0.5 cup half and half
2 tablespoons pure maple syrup
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.
Kenmore
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