iEat Green - Acadia Tucker

Acadia Tucker is a regenerative farmer, climate activist, and author. Her books are a call to action to citizen gardeners everywhere, and lay the groundwork for planting an organic, regenerative garden. For her, this is gardening as if our future depends on it. 

Before becoming an author, Acadia started a four-season organic market garden in Washington State inspired by farming pioneers Eliot Coleman and Jean-Martin Fortier. While managing the farm, Acadia grew 200 different food crops before heading back to school at the University of British Columbia to complete a Masters in Land and Water Systems. 

She lives in Maine and New Hampshire with her farm dog, Nimbus, and grows hops to support locally sourced craft beer in New England, when she isn't raising perennials in her own backyard.

 

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- 

 

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.