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!

Sweet Potato Casserole

4-6 large sweet potatoes
foil
1 tbsp cinnamon
1/2 tbsp nutmeg
2 sticks of butter
1/4 c brown sugar
1/2 c heavy cream
1 bag of large marshmellows

Scrub sweet potatoes and wrap in foil. Bake on 350 for 1 1/2 hour - 2 hours. Remove and let sit for about 15 minutes. Remove from the foil and scrape out the insides and throw the skins away. Add to a large bowl with cinnamon, nutmeg, butter, brown sugar and heavy cream. Stir together until smooth. Put mixture in a 9X13 glass pan and bake on 350 for about 20 minutes. Add the marshmellows to the top and bake for about 10 minutes until marshmellows are melted and starting to brown.

** Baking the sweet potatoes the night before and skinning them and putting them in the fridge overnight saves about 2 hours. **

** This can also be added to a roaster (in small aluminum pans) and put on 350 for about 30 minutes with the marshmellows on top. The sides will brown and the marshmellows will melt but the middle of the marshmellows will not brown **

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.