Pumpkin Soup

1 large can pureed pumpkin
1 can coconut milk (not low fat)
S&P
1 cinnamon stick
1/2 tsp grated fresh ginger
Dash of Crushed Red Pepper
1/2 tsp Allspice
1 tsp nutmeg
2 1/2 cups of Organic GFCFSF Vegetable Stock

Add pumpkin, stock, and spices to a large stock pot and bring to a boil. Add coconut milk and simmer on low for 30 minutes!

Applesauce

20 - 25 Apples (I used Macintosh)

2 Oranges (Zested and Juiced)

1 Lemon (Zested and Juiced)

1/3 c Brown Sugar

1 tsp Allspice

1 tbsp Cinnamon

1 tsp nutmeg

Core, peel and slice the apples. Toss with lemon and orange juice and zest. Add brown sugar, allspice, cinnamon and nutmeg. Toss all together and add to a dutch oven and bake at 350 for 1 hour and then turn up to 450 for 1 more hour.

This recipe was adapted from a Barefoot Contessa recipe for homemade applesauce.