Martha Stewart's Harvest Pumpkin Soup

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.

Category:

Howto & Style

Tags:

• martha stewart
• harvest pumpkin soup
• halloween
• Maple roasted pumpkin salad
• today show
• recipes

[ameliabedelia99]

meredith's funny...y'all need to lighten up.

[Empowered2P]

You can also pour the soup through a sieve...smooth and silky...

[prendergastc83]

Meridith was so pushy. I'm trying to hear what martha has to say dang it :/

[atlast23]

Meridith was a little off, perhaps she really needed a drink.

[wxhalloween]

OMG the host is really rude.

[vjgutierrez86]

the host is kinda rude