I like using the high powered KenmorePro Heavy Duty Professional Blender to make both cold and hot recipes, as it is versatile. This blender is special because we can prepare warm soups within a few minutes by simply adding the ingredients, puréeing it and blending it on maximum speed for 5 minutes until it starts to steam. We can also use it to make smoothies, soups, sauces, and for other meal prep.
The powerful motor base is sturdy and holds a square shaped BPA free 2L blender container. The container is lightweight and has a slant top. The container lid is made with a rubber like material and has a lid plug that can be removed for easy cleaning. I found that I have to hold down the lid when the blender is working and if there is a lot of liquid and it is operating in high speed it spills out, so use caution. The blender comes with a plastic tamper that is useful to push down ingredients onto the blades before blending, especially when we are not using as much liquid to process.
There are eleven speeds that we can control using the variable speed dial that can help us chop, puree, and blend to get different textures. There is a separate pulse on and off switch. This blender has six stainless steel blades that is made in Japan. I found it is easy to clean the blender simply using soap and water. This KenmorePro Blender comes with an instruction manual and a recipe book in English and French that has delicious recipes to make such as dips, soups, sauces, marinades, curry pastes, desserts, beverages, and baby food. The blender comes with a one year warranty.
I prepared the ingredients for our favourite spicy pumpkin soup recipe that is inspired by the Scandinavian Comfort Food cookbook.
3 1/4 lb peeled and deseeded pumpkin cut into chunks
3 garlic cloves chopped
1 onion chopped
1 tbsp ginger grated
1 red chillie (fresh or dried)
1 tsp cumin seeds
1 tsp coriander seeds
4 tbsp olive oil
4 cups vegetable stock or water adjust according to preference
1 3/4 cups coconut milk adjust according to preference
juice of 1 lime or lemon to taste
salt to taste
black pepper optional to taste
A pumpkin variety such as pie pumpkin or Jamaican pumpkin works best for this recipe. Bake the pumpkin with garlic, ginger, onion, red chillie, cumin, coriander, olive oil for about 40 minutes in a 350F oven. Once the pumpkin is soft remove from the oven. If you want to make the soup on another day let it cool and then refrigerate it. If you are making the soup on the same day follow the instructions below.
When you are ready to have the soup, transfer the baked mixture with some of the vegetable stock and coconut milk then puree it, and increase the speed to maximum until the soup is steaming. Add more water or coconut milk then season to taste with lemon juice, salt and pepper.
Garnish to serve
2 tbsp olive oil
2 slices of bread cut into cubes
fresh coriander leaves or parsley
Before serving, heat the olive oil in a frying pan and fry the bread cubes for a few minutes until golden brown. Take off the heat, serve the soup with croutons and coriander leaves sprinkled over. Using this blender makes it easy to prepare and serve the soup within a few minutes.
This KenmorePro blender by Sears Canada would make a useful holiday gift. It can be purchased either in black or red online or at Sears Canada locations for $149.97. Since it is over $100 before tax, shipping is free.
If you are in Canada and want to win a KenmorePro blender enter the giveaway before December 10th. Please leave comments and follow my social media networks to be eligible to win.a Rafflecopter giveaway
Update: The winner is Megan
Update: The winner is Megan
This is a sponsored post in partnership with KenmorePro Blender by Sears Canada. All rights reserved on photographs and written content Createwithmom © 2010 - 2016. Please Ask First