Anthony Anderson is a green lifestyle coach and male model based out of NYC.While trying to get the edge in his modeling career, he discovered healthy eating and green living and has been hooked ever since. He designs and plants food forests around the country and gives lectures on green living and organic gardening. He enjoys beekeeping, foraging for wild food, and writing.

Sugar Pumpkin Soup

When I walk through the farmer’s market at Union Square and see pumpkins everywhere, what really catches my eye are the small ones used for culinary explorations, not their massive brethren used for carving. Sugar pumpkins are truly a fall superfood and I feel that its truly the time to take advantage of this wonderful seasonal treat.

I will cut the pumpkin in half, and take out the seeds. Keep the seeds if you wish to grow your own next year. Dry them and place them in the fridge until next spring.

The halved pumpkin will be placed on a baking pan or cookie sheet…with a little coconut oil or grass-fed butter to prevent sticking.

I will bake it for about 1 hour, occasionally checking with a knife to see if the pumpkin is soft all the way through.

Once baked, I will scoop out the rich orange flesh and put it in my blender.

Some will want to add a little sweetness…palm sugar, date sugar, honey, or grade B maple syrup would be great additions.

I blend until smooth, and then pour it in the bowl. So satisfying and warm on these colder fall and winter months coming up.

Enjoy!