PAIRED: Pumpkins – roasting seeds to pumpkin soup on Blog Talk Radio


LOS ANGELES, CA — October 12, 2014 — This week on Paired with Chef Mary and wine expert Duane Pemberton will be talking about pumpkins, spiced pumpkin soup, savory pumpkin dish, salad with toasted pumpkin seeds and roasted pumpkin.


For this episode, Duane looks to the folks at Pacific Rim Winery to find the perfect match for the goodness that is pumpkin. We taste through their Brut Sparkling Riesling, 2013 Gewurztraminer and 2012 Columbia Valley Dry Riesling.

The show first broadcasts on our new day and time Monday, October 13th 2014 at 6:30 pm EDT and is the available on demand. Listen here:

Check Out Food Podcasts at Blog Talk Radio with Communities Digital News Hours on BlogTalkRadio

Here is a sneak peek on how to roast pumpkin.

This “how to” is for small to medium sized baking pumpkins also known as pie pumpkins. These are smaller than decorative pumpkins and easier to handle and cut.

Preheat your oven to 350 degrees.

Use a large chef knife to cut off the stem and the bottom of the pumpkin.

Slice the pumpkin in half running from where the stem, use to be to the bottom of the pumpkin.

Use a strong spoon to scoop out the seeds and pumpkin strings.

Spray oil to grease the bottom of a baking dish.

Drizzle olive oil, salt and pepper on the interior meat of the pumpkin and then place the pumpkin halves open side down.

Cover with foil and bake for an hour and ten minutes. Let cool and serve or add it to other dishes to create a more seasonal meal. (The skin of a pumpkin is rather tough and will hold it’s shape when it’s being roasted.)

You can enjoy these deliciously roasted pumpkins as a side dish as mashed pumpkins (use a vegetable puree tool) with a sprinkling of brown sugar and butter, as butternut squash or even turn it into a delicious pumpkin soup. Whatever way you choose to serve them it will bring the season into full bloom.


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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.