Bio  Frances Moore Lappé, known to her friends as Frankie, is the author or co-author of twenty books about world hunger, living democracy, and the environment, beginning with the three- million-copy Diet for a Small Planet in 1971. She has been featured on the Today show, Hardball with Chris Matthews, Fox & Friends, The Wall Street Journal, NPR, the CBC and BBC, and other news outlets. Frances is the cofounder of three organizations including the Oakland-based think tank Food First and the Small Planet Institute, which she leads with her daughter, Anna Lappé. The pair also cofounded the Small Planet Fund, which channels resources to democratic social movements worldwide.   www.smallplanet.org www.dietforasmallplanet.org     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 Ingredients: 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.