Join ‘Be the Match’ to Support Gary Gelfand in His Fight Against Leukemia

Cooking Pumpkin Three Ways

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Pumpkin season is not over yet! Chef Adrian Day-Murchison, Le Cordon Bleu, is in the studio showing us three ways to cook pumpkin.

Pumpkin Farro Salad with Raspberry Lemon Vinaigrette


Pumpkin Farro Salad


  • roasted pumpkin, diced into half pieces
  • 1 lb. farro
  • ½ ea. diced Avocado
  • 4 oz. spinach
  • ½ ea. sliced red onion (pickled is delish too)
  • 2 oz. sliced kalamata olives
  • ½ ea. diced english cucumber
  • 1 ea. grated lemon zest
  • 4 oz. pecorino romano cheese, small chunks


Method of Preparation:

  1. In a large stock pot, bring water to a boil.
  2. Once rolling boil is achieved, salt the water and add farro.
  3. Cook for 20-25 minutes or until al dente texture.
  4. Drain farro in china cap or colander and pour into a mixing bowl.
  5. Stir in mix-ins until thoroughly combined and set aside.


Raspberry Lemon Vinaigrette


  • 1 ½ raspberry vinegar
  • 1 tbsp. lemon juice
  • 4 oz. extra virgin olive oil


Method of Preparation:

  1. In another bowl, make vinaigrette and season to taste with salt and pepper.
  2. Add vinaigrette to salad and mix until combined.
  3. Taste and re-season if necessary.


*Chef’s Notes:

  • This dish can be served warm or cold. Make it ahead of time so flavors can saturate better into farro.




Pumpkin Chocolate Chip Cookies


  • 5 oz. room temperature butter
  • 4 oz. sugar
  • 4 oz. brown sugar
  • Pinch of salt
  • 3 oz. eggs
  • 3 oz. pumpkin puree
  • 1 tsp. vanilla
  • 12 oz. pastry flour
  • ¾ tsp. baking soda
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. allspice
  • 6 oz. chocolate chips


Method of Preparation:

  1. With a mixer fitted with a paddle attachment, on medium speed cream together butter, salt and both sugars until light and fluffy.
  2. Add in pumpkin puree and mix until almost combined. Then proceed with eggs and vanilla.
  3. Sift together dry ingredients.
  4. Turn off mixer and add all dry ingredients in. Then turn mixer on low speed to incorporate. When dry ingredients are almost mixed in, add in chocolate chips. Mix until combined.
  5. With a two ounces scoop, scoop cookies onto parchment lined sheet tray and bake at 375⁰F for 8-10 minutes until lightly golden brown.


Pumpkin Chai Mousse


  • 3 oz. egg yolks
  • 2 oz. sugar
  • 5 oz. milk
  • 4 oz. cream
  • 4 oz. pumpkin puree
  • 1 chai tea bag
  • ½ tbsp. vanilla
  • 1 tbsp. powdered gelatin
  • 5 tbsp. milk
  • 8 oz. cream, whip to medium peak and place in fridge


Method of Preparation:

  1. Combine milk and gelatin. Stir and set to the side.
  2. In a saucepot, combine together milk and cream and bring to a boil. Turn off heat and steep tea bag for five minutes. Remove tea bag.
  3. In a bowl, whisk together egg yolks and sugar. Temper chai milk into eggs whisking quickly. Then return mixture back to the pot.
  4. On low heat, stir mixture until thick enough to coat the back of a spoon.
  5. Take off heat and add gelatin mixture. Set on an ice bath and stir until temperature has dropped to room temperature.
  6. Then take off of ice and fold in whipped cream.
  7. Immediately pour into serving cups and chill for four to six hours. The dish can be served with a dollop of whipped cream on top.