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From : clipsism
Added: Oct 31, 2009
Harvest pumpkin soup Martha Stewart Serves 6 to 8 INGREDIENTS 1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved 6 tablespoons unsalted butter 3 cups homemade or low-sodium store-bought chicken stock 3 cups water 1 sprig fresh thyme 1 small parsnip (about 4 ounces), peeled and coarsely chopped 1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped 1 small turnip (about 4 ounces), peeled and coarsely chopped 2 small shallots, minced (about 1/4 cup) 1/2 cup dry white wine 3 tablespoons heavy cream 1 teaspoon packed light-brown sugar 2 teaspoons coarse salt Freshly ground pepper, to taste DIRECTIONS Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups). Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes. Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half. Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool. Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve. As Featured on The Today Show 1st Oct09 Maple roasted pumpkin salad Martha Stewart Serves 4 Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick. INGREDIENTS 1/4 cup pepitas (hulled pumpkin seeds) 1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks 5 tablespoons olive oil 6 garlic cloves, unpeeled 1/4 to 1/2 teaspoon red pepper flakes Coarse salt and black pepper 2 tablespoons plus 1 teaspoon pure maple syrup 3 tablespoons fresh lime juice 1 tablespoon Dijon mustard 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried 6 ounces feta cheese DIRECTIONS Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside. On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes. Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool. Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside. Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.
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