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Video: Sweet and savory pumpkin dishes

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    >>> back at 8:38. this morning on " martha on today," sweet and savory pumpkin recipes. martha stewart is here to share a few that are straight from her special holiday issue. martha , good morning to you.

    >> how do you like the cover?

    >> well, you didn't put any makeup on.

    >> that's my worst --

    >> no, just kidding.

    >> that was my worst --

    >> that's yours?

    >> and it is full of amazing ideas for halloween .

    >> and the shots were taken out of your home, right?

    >> oh, that's in my stable, right, the ones with the horse.

    >> that is great.

    >> yeah, it's a very mysterious outfit, by the way. and it's only a cape. there are a lot of great costume ideas, great decorating ideas and delicious food ideas.

    >> talk to me about the things we have here.

    >> pumpkin ice cream sandwiches, we have maple roasted pumpkin salad with pine nuts and feta cheese and arugula. very delicious.

    >> is this actually ready to eat?

    >> yeah, ready to eat.

    >> let me have a piece while we're talking.

    >> and we have pumpkin seed nibble, i've been nibbling on that. and these beautiful items, the candelabra and the skeletons --

    >> you love your glitter, don't you?

    >> we do, but this is from our martha stewart selection, and they are a great value. it would take you a long time to fwliter this, and it's all made for you.

    >> if you glitter a pumpkin now, will it rot by halloween ?

    >> oh, no, these are nice, hard pumpkins.

    >> excuse me.

    >> and all these glittered bugs everywhere.

    >> you have a tart?

    >> now we have a pumpkin chocolate tart and we have the delicious pumpkin soup and i thought i'd show you how to make the pumpkin soup . want to see?

    >> it's good.

    >> take like a 2 1/2-pound sugar pumpkin .

    >> what's a sugar pumpkin ?

    >> well, that's a sugar pumpkin . and you roast it in the oven.

    >> for how long?

    >> 50 minutes.

    >> oh, it comes right off?

    >> take the kin right off --

    >> why does your come off --

    >> no, it will come off. then you pure it in the cuisinart, and you're left -- you need two cups of pumpkin pure.

    >> so one pumpkin will give you two cups?

    >> it will have a little more, and you can make cake or pie with it. you add your two cups of pure into five tablespoons of butter.

    >> what are we making now, the broth broth --

    >> the soup.

    >> now, don't throw away the insides of the pumpkins, the seeds and fiber, because this goes into the stock and it adds more flavor.

    >> oh, okay.

    >> the stock is seeds, l three cups of chicken stock , three cups of water and --

    >> one sprig of thyme, okay.

    >> one sprig of thyme. then add into the same pure mixture, we have a parsnip.

    >> what's that for?

    >> flavor.

    >> oh, flavor.

    >> that was a turnip, and the parsnip.

    >> and the onion?

    >> oh, that's shallot. which is of course a member of the onion family. then this gets stirred and cooked --

    >> for how long?

    >> oh, until it's soft. until it's tender.

    >> okay.

    >> and don't forget to add little bit of water.

    >> all right.

    >> then you'll add all that stock, too, once this cooks a little bit, okay? then it's like this. put it through --

    >> so, this is with the stock in it, okay.

    >> now, this is pureed already. you can pure it in the food processor or through a food mill . you have a food mill at home, don't you?

    >> no, i am the food mill . that's really about it. you really need a food mill , too?

    >> definitely.

    >> this is ridiculous.

    >> no, it makes it smoother. no, it's not ridiculous.

    >> you can't do it with the cuisinart?

    >> people are really paying attention to all these different -- in this day in age when people are cooking at home, meredith --

    >> right.

    >> -- everybody is really using the tools.

    >> what happened to these seeds, by the way? you dumped them in there.

    >> no, no, you cook and then you strain. that's a good question.

    >> oh, thank you.

    >> so, there you have your beautiful soup.

    >> that is gorgeous.

    >> and then this is the tart. this is the pumpkin tart with the chocolate crust. and to make the beautiful spider welcome back, you use melted chocolate and you can just go on the cake pie like this.

    >> did you just create this with paper?

    >> yes, this is just parchment paper . you continue around like this to make the spiderweb. and it's very pretty, isn't it is.

    >> yeah, it's gorgeous.

    >> how long did you cook this thing for?

    >> oh, that's cooked -- with the pumpkin pure and the cream, that cooks for about 15 minutes .

    >> let's get to the alcohol.

    >> all right, look at the labels.

    >> arsenic, criider mint --

    >> we have replaced the labels with our halloween labels. you can get these at michael's, but i love these labels and they are best sellers . people, really -- now, just make sure, okay, you put it on --

    >> poison.

    >> put it on a good bottle of wine. so, here you can have a little sip if you'd like.

    >> well, i'm not allowed to drink right now, martha .

    >> why not?

    >> i told you, i'm on a detox.

    >> oh, a detox. not for drinking.

    >> well, yes, for drinking. i'm not drinking right now. can't you tell? i'm much nicer.

    >> oh.

    >> haven't you seen that?

    >> no. but it was -- oh, look at this, mpkin head.

    >> oh, it's perfect.

    >> but it's very nice to have you all alone with me and you were very polite.

    >> well, thank you. cheers to you.

    >> and actually interested.

    >> i was interested. it will all change when i'm drinking again, martha . that's all i have to say. thank you so much. and happy halloween to you a little early.

    >> happy halloween to everybody. get ready. start preparing.

    >> exactly.

TODAY recipes
updated 10/1/2009 9:34:11 AM ET 2009-10-01T13:34:11

Recipe: Maple roasted pumpkin salad

Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.

  • 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

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.

Serving Size

Serves 4

Recipe: Harvest pumpkin soup

  • 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

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.

Serving Size

Serves 6 to 8

Recipe: Pumpkin ice-cream sandwiches

Homemade pumpkin ice cream plus homemade gingerbread cookies equals delicious Halloween party snacks. The pairing works wonderfully thanks to pumpkin's natural affinity for spices, such as ginger. The cookies can be made well in advance, leaving you plenty of time to prepare for the arrival of guests — or goblins.

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup Dulche de Leche (store bought)
  • 1 cinnamon stick
  • 6 large egg yolks
  • 1/4 cup sugar
  • 1/2 cup canned solid-packed pumpkin
  • 2 tblsp. fresh lemon juice
  • 1/2 teaspoon pure vanilla extract

Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.

Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.

With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath. Freeze in an ice cream maker according to manufacturer's instructions. Sandwich ice cream between gingerbread cookies just before serving

Serving Size

Makes 15


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