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

November 5, 2013 by Kenmore


preparation time
0 mins

cook time




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


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.


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