Marion Nestle is Paulette Goddard Professor and Professor Emerita at NYU,

in the Department of Nutrition, Food Studies, and Public Health, which she chaired from 1988-2003, and where she recently retired from teaching after 30 years. She earned a Ph.D. in molecular biology and an M.P.H. in Public Health Nutrition from the University of California, Berkeley. 


From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and editor of The Surgeon General's Report on Nutrition and Health.  Her research examines scientific and socioeconomic influences on food choice, obesity, and food safety, emphasizing the role of food marketing.  She has authored many books, including the James Beard award winning book: Food Politics: How the Food Industry Influences Nutrition and Health; Safe Food: The Politics of Food Safety; What to Eat, and Soda Politics, which highlighted Coca Cola’s false messaging about sugars link to health. Her latest book, Unsavory Truth, explores the conflicts of interest behind corporate funding of food studies, and how that influences the foods we eat! 


She writes the Food Matters column for the San Francisco Chronicle, blogs daily (almost) at www.foodpolitics.com, and twitters @marionnestle. In 2011, the University of California School of Public Health at Berkeley named her as Public Health Hero, Time Magazine included her Twitter among its top most influential 140 and its top 10 in health and science.  Writing for Forbes, Michael Pollan ranked her as the #2 most powerful foodie in America (after Michelle Obama), and Mark Bittman ranked her #1 in his list of foodies to be thankful for.

Roasted Stuffed Pumpkin Soup

 

After Thanksgiving, I always have the left over pumpkin from my Stuffed Pumpkin, and it makes a great soup. I scoop out the inside, which is soft and flavorful from the vegetable stew that was baked inside, and puree it with some water.  

Makes 16 cups-

 

1 quart of leftover pumpkin pulp

(freeze any extra for another time)

10 cups water

4 Tbs. fresh minced ginger

3 t. salt

1 cans coconut milk

3 Tbs. maple syrup

1 t. cinnamon

1 Tbs. Cardamom

 

In a large stock pot, combine the pumpkin ginger and the water, and bring to a boil. Simmer for 10 minutes. Puree with an immersion blender, until smooth. Add the cinnamon, cardamom, maple syrup and coconut milk, and blend again, until smooth. Return to the stove and continue simmering.  Add the salt and adjust for your taste.

If a chunky soup is desired, you can add some of the leftover pumpkin stew to the soup!

 

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