iEat Green -10.07.21 - Francis Moore Lappe

Bio 
Frances Moore Lappé, known to her friends as Frankie, is the
author or co-author of twenty books about world hunger, living
democracy, and the environment, beginning with the three-
million-copy Diet for a Small Planet in 1971. She has been
featured on the Today show, Hardball with Chris Matthews, Fox &
Friends, The Wall Street Journal, NPR, the CBC and BBC, and other
news outlets. Frances is the cofounder of three organizations
including the Oakland-based think tank Food First and the Small
Planet Institute, which she leads with her daughter, Anna Lappé.
The pair also cofounded the Small Planet Fund, which channels
resources to democratic social movements worldwide.
 
www.smallplanet.org
www.dietforasmallplanet.org

 

 

Pumpkin Soup

When I need to make a lot of soup for a large crowd, there is nothing better than an Heirloom
Long Island Cheese Pumpkin. The flesh is a bright orange, and when roasted, it caramelizes and
gets so sweet, it is perfect for soup! (or pumpkin pie!) One 8 lb pumpkin makes enough soup for
12-18 people!
Makes 18 cups
Ingredients:
1– 8-9 lb LI Cheese Pumpkin, cut in
half, seeds removed, (I got 8 cups of pumpkin pulp from the roasted pumpkin)
10 cups water
2 Tbs. coconut oil
1 Tbs. minced garlic
2 Tbs. fresh minced ginger
2-1/2 t. salt
1 Onion, chopped
4 carrots, cut
4 potatoes, cut into chunks
1 cans coconut milk
4 Tbs. maple syrup
2 t. cinnamon
1 Tbs. Cardamom
2 t. Coriander
1. Lay out the Pumpkin, cut side down, on an oiled roasting pan, lined with parchment
paper.
2. Make a few slits in the pumpkin to let steam out.
3. Bake at 375 for approximately 1 hour, until pumpkin is soft. Let cool a bit before
scooping out the pulp and juices, leaving the skin. Set aside.
4. Meanwhile, in large stock pot, sauté the onions, potatoes and carrots in the coconut oil
with the ginger and garlic. Add the spices and lightly toast for 2 minutes.
5. Add the pumpkin pulp to the stockpot.
6. Add 10 cups water
7. The pumpkin should be covered with liquid by 3”. Bring to a boil, reduce heat and let
simmer for 30 minutes.
8. Remove from heat, and with an immersion stick, puree the soup until smooth.
9. Return to stove, and add the coconut milk. If the soup is too thick, add some more water.
10. Add the maple syrup. Adjust spices and salt to taste.