xiaoxl/recipe_data huggingface dataset:
Chef John's Shrimp Toast
Category: appetizers-and-snacks
By Chef John

While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make and every bit as delicious, and addictive, as those Buffalo wings or jalapeño poppers.

Ingredients:
½ pound raw shrimp, peeled and deveined
¼ cup diced water chestnuts
¼ cup chopped cilantro leaves
½ cup finely sliced green onions, plus more for garnish if desired
3  garlic cloves, crushed
1 tablespoon finely grated ginger root
1  anchovy filet
1 teaspoon toasted sesame oil
1 teaspoon Asian fish sauce
1 tablespoon soy sauce, or more to taste
1  egg white
½ teaspoon white sugar
½ teaspoon paprika
1 pinch cayenne pepper
1 pinch salt
4 thick slices white bread
1 teaspoon Sesame seeds
1 cup vegetable oil for frying, or as needed

Directions:
Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down sides of bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour. Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds. Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, place bread slices, paste side down, into the oil. Fry until crispy, 2 to 3 minute per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

Prep time: 20 mins
Cook time: 4 mins
Total time: 1 hr 24 mins
Yields: 16 shrimp toasts

Calories: 212.3
Fat: 8.8 g
Saturated fat: 1.3 g
Carbohydrates: 19.6 g
Sugars: 2.6 g
Dietary fiber: 1.7 g
Protein: 13.8 g
Cholesterol: 87.1 mg
Sodium: 714.2 mg
Ravioli With Smoked Sausage, Zucchini and Onions in Rosa Sauce


Ingredients:
olive oil, smoked sausage, zucchini, yellow sweet onion, black pepper, alfredo sauce, provolone cheese, parmesan cheese

Directions:
Preheat oven to 375*.
Cook ravioli according to package directions in salted water.  While you are waiting for your water to boil/cooking the ravioli, begin on your sauce.
In a skillet, saute onion in oil for 2-3 minute over medium high heat until they begin to become translucent.  Add sausage and zucchini and continue to saute until everything is somewhat browned.  Sprinkle with garlic salt and pepper.  Add your jar of sauce and stir to combine.
When your ravioli are done, add them to the pan with your sauce and stir to coat evenly.  Transfer to a greased 8x8 baking dish and top with provolone cheese.  Bake at 375* for 25-30 minutes, or until cheese on top is slightly browned and bubbling.  Sprinkle on Parmesan cheese and serve.
Oven-Baked Sweet BBQ Chops


Ingredients:
onion, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, pepper

Directions:
Combine everything in a small saucepan and bring to a boil (doesn't take very long].  Simmer 5 minutes.
Place 3 pork chops in a pan (try to find one that they fit snugly in, so the sauce stays around them].  Spoon sauce on top and cover.
Bake at 375 for 45 minutes to 1 hour.
Coconut Flour Chocolate Brownies
Category: desserts
By walbome

I love chocolate brownies! These brownies are not only dark, rich, and delicious, but they are also gluten-free, dairy-free and healthier for you, using coconut flour and coconut oil. I can't decide whether I like these better warm out of the oven, or cooled the next day.  Both ways are so indulgent!

Ingredients:
½ cup cocoa powder
⅓ cup virgin coconut oil
6  eggs
1 cup white sugar
½ teaspoon salt
½ teaspoon vanilla extract
½ cup coconut flour, sifted
1 tablespoon semisweet chocolate chips, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool. Beat eggs, sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top. Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 12 brownies

Calories: 162.4
Fat: 9.2 g
Saturated fat: 6.7 g
Carbohydrates: 19.3 g
Sugars: 17.3 g
Dietary fiber: 1.3 g
Protein: 3.5 g
Cholesterol: 81.8 mg
Sodium: 128.5 mg
Best Ever Chocolate Pie –  With Seven Minute Frosting


Ingredients:
flour, Crisco shortening, salt, cold water, sugar, flour, eggs, salted butter, vanilla, sugar, light corn syrup, salt, vanilla

Directions:
FOR PIE CRUSTS (2 crusts].
Mix flour & salt in mixing bowl.
Using pastry blender, cut in Crisco until pea size.
Add cold water and mix with fork.
Form ball with hands.  Don’t over mix.
Roll out on floured pastry sheet.
Bake at 375-400 until golden brown.
FOR PIE FILLING (for 1 pie]:
In large mixing bowl combine sugar, flour and cocoa.
Add milk using wire whip and Mix well.
Cook in microwave for 2 minutes and whip.
Cook in microwave for another minute and whip.
Add beaten eggs and cook for 2 minutes in microwave and whip.  (You may need to cook for another minute or two until the right consistency.].
After cooking add butter and  vanilla.
Cool for a few minutes and pour into cooked pie shell.
Cover filling with plastic wrap and refrigerate.
When pie is chilled, top with 7 minute frosting (see recipe below].
Use a kitchen torch to brown frosting.
FOR SEVEN MINUTE FROSTING - TOPPING for 2 pies.
Place all ingredients except vanilla in top of double boiler (not over heat].
Beat 1 minute with electric mixer to blend.
Place over boiling water and cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don't overcook].
Remove from boiling water.  Add vanilla, beat till spreading consistency, 2 minutes.
Spread on chilled chocolate pies.   Brown top with cooking torch and serve.
Cornmeal Cake
Category: bread
By sal

Corn is combined with corn flour, corn meal, butter, cream, parsley and chili powder to make a cornbread with great texture and flavor.

Ingredients:
¼ cup butter, softened
½ cup corn flour
⅓ cup water
1 (10 ounce) package frozen corn kernels, thawed
½ cup white sugar
¼ cup cornmeal
⅛ cup heavy cream
⅓ teaspoon baking powder
¼ cup chopped fresh parsley
¼ cup chili powder

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Grease an 8 x 8 inch pan. In a large bowl beat butter until smooth.  Stir in flour and beat on low, adding water. Chop corn in food processor or blender.  Stir into butter mixture. In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture.  Pour batter into prepared pan. Bake in preheated oven for 1 hour.  Let stand 15 minutes before cutting.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 202
Fat: 8.3 g
Saturated fat: 4.7 g
Carbohydrates: 32.3 g
Sugars: 14.1 g
Dietary fiber: 2.6 g
Protein: 2.5 g
Cholesterol: 20.3 mg
Sodium: 99.8 mg
Grilled Foil-Wrapped Ginger Potatoes


Ingredients:
potatoes, cherry tomatoes, ginger paste, olive oil, ground cumin, turmeric, ground cayenne pepper, soy sauce, white pepper, fresh parsley

Directions:
Place two sheets of aluminum foil in a cross section.
Add potatoes and tomatoes in the center of the foil.
Thoroughly combine ginger, olive oil, cumin, turmeric, cayenne, soy sauce, pepper, and parsley in a bowl.
Pour over the potatoes/tomatoes in the foil.
Gather the foil from the outside towards the center.
Place one more layer of foil on the top of the foil circle.
Turn over and cover with one last layer of foil.
At cooking time, place on grill on medium heat.
Cook for 10 - 15 minutes.
Flip over and cook for another 10 - 15 minutes.
To keep warm, place on far edge of grill until ready to serve.
Sandy's Holiday Mashed Potato Casserole


Ingredients:
idaho potatoes, russet potatoes, cream cheese, butter, sour cream, eggs, salt, butter

Directions:
Boil peeled potatoes until consistently is right for mashing., Mash potatoes with cream cheese, butter, sour cream, cream, and eggs., Add salt and garlic salt., Spread in greased 9x13 pan., Dot with butter and cool., Cover with foil and refrigerate overnight., Bake at 350F, covered, for 45 minutes.
Homemade Caramel Latte
Category: drinks
By LROwen

Homemade caramel latte.

Ingredients:
½ cup milk
1 tablespoon brown sugar
1 tablespoon sugar-free caramel topping
1 tablespoon caramel sauce
¼ teaspoon vanilla extract
1 cup coffee

Directions:
Combine milk and brown sugar in a saucepan over medium heat. Heat until frothy and close to simmering, about 3 minutes. Reduce heat to low; whisk in caramel sauce and vanilla extract. Mix in coffee.

Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Yields: 1 latte

Calories: 218.3
Fat: 2.5 g
Saturated fat: 1.6 g
Carbohydrates: 45.6 g
Sugars: 19 g
Dietary fiber: 0.2 g
Protein: 4.6 g
Cholesterol: 10 mg
Sodium: 165.3 mg
Dijon Garlic Salmon
Category: main-dish
By Randy Fortel

Salmon is delightful with Dijon mustard, garlic, onion, and a bit of tarragon. I created this dish for the low-carb diet I was on. Enjoy!!

Ingredients:
4 (6 ounce) salmon fillets
⅓ cup Dijon mustard
4 large cloves garlic, thinly sliced
1  red onion, thinly sliced
1 teaspoon dried tarragon
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray. Arrange the salmon skin side down in the prepared pan, and lightly coat with the Dijon mustard. Place the garlic and onion slices on the salmon fillets. Season with tarragon, salt, and pepper. Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 310.3
Fat: 16.3 g
Saturated fat: 3.3 g
Carbohydrates: 8.6 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 29.7 g
Cholesterol: 82.5 mg
Sodium: 727.5 mg
Chicken Teriyaki with Asparagus
Category: main-dish
By Cindy M

This is delicious! Teriyaki chicken with steamed asparagus and Swiss cheese will please your whole family!

Ingredients:
¾ cup honey teriyaki sauce
¼ cup white wine
4  skinless, boneless chicken breast halves
16 spears fresh asparagus
4 slices Swiss cheese

Directions:
In a large bowl, mix the honey teriyaki sauce and wine. Place chicken in the bowl, and coat with the marinade. Cover, and marinate in the refrigerator at least 1 hour (it is best if you can marinate overnight). Preheat oven to 375  degrees F (190 degrees C). Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done. Place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender. Place 4 asparagus spears on each chicken breast, and top each breast with a slice of Swiss cheese. Return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 311.8
Fat: 10.8 g
Saturated fat: 5.9 g
Carbohydrates: 12.8 g
Sugars: 9.3 g
Dietary fiber: 1.4 g
Protein: 36.8 g
Cholesterol: 93.3 mg
Sodium: 2184.8 mg
Blueberry Cheesecake
Category: desserts
By JJOHN32

Can be made any time of the year, thanks to frozen blueberries.

Ingredients:
1 cup graham cracker crumbs
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4  eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly

Directions:
Combine crumbs, 2 tablespoons sugar and butter.  Pat mixture into the bottom of a 9 inch springform pan. Mash cream cheese until soft and creamy.  Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour.  Beat in eggs one at a time. Pour mixture into crumb-lined pan.  Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch. Cool and then remove cake from pan by loosening edges with a knife.  Place frozen blueberries on top of cake.  Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Yields: 1 - 9 inch cake

Calories: 356.2
Fat: 23.4 g
Saturated fat: 13.8 g
Carbohydrates: 31.9 g
Sugars: 23.5 g
Dietary fiber: 1 g
Protein: 6.3 g
Cholesterol: 121.7 mg
Sodium: 216.4 mg
Sausage, Shrimp and Peppers over Cheesy Grits


Ingredients:
low sodium chicken broth, unsalted butter, grits, polenta, American cheese, parmesan cheese, cracked black pepper, orange bell pepper, red bell pepper, Spanish onion, olive oil, pork sausage, garlic cloves, large shrimp, low sodium chicken broth, unsalted butter, fresh parsley

Directions:
For the Grits:
Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies.
For the Sausage, Shrimp and Pepper Mix:
Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley.
Serve the sausage mix over the grits.
Herb Seasoned Chicken Breasts


Ingredients:
boneless chicken breasts, olive oil, seasoning salt, dried thyme

Directions:
Heat oven to 350 degrees., Place 4 boneless chicken breasts in baking dish., Brush with olive oil., Sprinkle with seasoned salt and thyme., Bake for 30 minutes until juice of chicken is clear when thickest part is cut.
Yummy Raisin Bites


Ingredients:
all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, nonfat milk, canola oil, honey, raisins

Directions:
In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.
In a small bowl, combine the milk, oil and honey; add to the dry ingredients and stir just until moistened.  Stir in raisins.
Drop by tablespoonfuls onto baking sheets coated with cooking spray.  Bake at 425 F for 8-10 minutes or until lightly browned.  Remove to wire racks.
Note : They're better out of the oven or the same day.  The next days, they're a bit dry.  But they can be great soaked in coffee.
Strawberry Cream Pie To Die For
Category: desserts
By paniece

I have been baking this pie since my daughters were very small. They are now 40 and 42. So as you can see, I have been making this pie for a long time. It is always the one they request when we have BBQs in the summertime. I even make it for them in the winter when and if I can find fresh strawberries. I think you will like it also. My grand-daughter said I should name it 'To Die For Strawberry Cream Pie.'

Ingredients:
1 quart strawberries, sliced
1 (13.5 ounce) package strawberry glaze
1 (4 ounce) package cream cheese, softened
½ cup confectioners' sugar
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 (9 inch) baked pie crust

Directions:
Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl. Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 1 9-inch pie

Calories: 352.7
Fat: 21.3 g
Saturated fat: 11.6 g
Carbohydrates: 37 g
Sugars: 26.4 g
Dietary fiber: 1.7 g
Protein: 2.9 g
Cholesterol: 56.3 mg
Sodium: 203.2 mg
Mid-summer Madness Slush or Punch (alcoholic)


Ingredients:
apricot brandy, vodka, rum, ginger ale, soda water, lemon, lime, orange

Directions:
Mix all together in a 1 gallon freezable container or ice cream bucket and freeze until slushy.
To serve: Scoop 2 parts slush to one part 7 Up, Gingerale or Soda Water OR Scoop slush into a large punch bowl and add 7 Up, Gingerale or Soda Water.
Garnish with lemons, limes and oranges (or any other fruit you prefer].
Try putting half the slush into the punch bowl and add one bottle of pop to test your alcohol/mix taste requirements.
AS a warning, it does not have a strong alcohol taste!
I prefer using the scoop in the glass method to making it in a punch bowl because like all punches with pop, the pop eventually goes flat.
This stays in the freezer well and if your guests don't guzzle it all (fat chance on that one!], you can easily serve it again in the near future.
Enjoy!
Fireshrooms


Ingredients:
shallot, garlic cloves, sherry wine, soy sauce

Directions:
Saute shallot and garlic., Add sherry., Reduce by half., Add remaining ingredients., Bring to boil than simmer until done., Serve with toothpicks or on side of a steak.
Alice's Chocolate Chip Cookies


Ingredients:
butter, margarine, brown sugar, white sugar, vanilla, eggs, flour, baking soda, salt

Directions:
Mix shortening, butter or margarine and sugar,.  Add vanilla and eggs.
In a separate bowl, mix flour, baking soda and salt.  Combine flour mixture with butter mixture.  Stir in nuts and chocolate chips.
Bake at 350F for 8-10 minutes or until cookies turn a light brown,.
Coconut Crunch Cookies


Ingredients:
butter, sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, flaked coconut

Directions:
In large mixing bowl, cream butter and sugars until light and fluffy.
Beat in eggs and extracts.
Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
Stir in coconut, chocolate chips and almonds.
Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
Bake at 375°F for 9-11 minutes or until lightly browned.
Cool for 1 minute before removing from pans to wire racks.
Spicy Baked Pork Steaks


Ingredients:
barbecue sauce, kosher salt, pepper, garlic powder, onion powder, paprika, white pepper, cayenne pepper

Directions:
Line a 9x13 inch baking pan with aluminum foil or spray with non-stick cooking spray.
Mix seasoning in a small bowl and rub into pork steaks and let them rest for 10 minutes.
Bake for 25 minutes at 375 degrees.
Remove from oven and cover with barbecue sauce.
Continue baking for an additional 20 minutes.
Carrot Bread I
Category: bread
By PAMSTER2

This is really a cross between cake and a bread. Serving it warm with butter  or a cream cheese is ideal. It's really good!

Ingredients:
2 ½ cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3  eggs, beaten
½ cup vegetable oil
½ cup milk
2 cups shredded carrots
1 (3.5 ounce) package flaked coconut
½ cup maraschino cherries, chopped
½ cup raisins
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely.  Store in plastic wrap to keep moist.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 9x5 inch loaf

Calories: 382.7
Fat: 17.2 g
Saturated fat: 4.9 g
Carbohydrates: 53.2 g
Sugars: 25.8 g
Dietary fiber: 3 g
Protein: 6.1 g
Cholesterol: 47.3 mg
Sodium: 308.9 mg
Marinated Tomato, Zucchini, Pine Nut and Ricotta Pasta


Ingredients:
grape tomatoes, garlic clove, basil, extra virgin olive oil, zucchini, spaghetti, pine nuts, basil leaves, fresh ricotta

Directions:
Place the tomatoes, garlic, shredded basil, balsamic and 2 tbs of the oil in a small bowl. Season with sea salt and freshly ground black pepper, then set aside for 20 minutes to marinate.
Meanwhile, place the zucchini in a bowl with remaining oil and season with salt and pepper. Gently toss in the oil to coat.
Preheat a char-grill pan on high. Add zucchini and cook for 2 minutes each side or until lightly charred and tender. Transfer to a bowl and set aside.
Cook the pasta in a large saucepan of lightly salted boiling water following packet directions until al dente. Drain well.
Return pasta to the saucepan and add the tomato mixture, zucchini, pine nuts and remaining basil.
Season to taste with salt and pepper and toss to combine.
Divide pasta among serving bowls, serve topped with ricotta and a drizzle of balsamic.
Stuffing Stuffed Mushrooms


Ingredients:
white mushrooms, hot water, butter, margarine, green peppers, butter, margarine

Directions:
Mix the stuffing mix with the hot water, cover and stand 5 minutes.
Saute the mushroom caps, open side up in 1 tbsp butter or margarine for 2 minutes, flip and saute a further 2 minutes.
The mushrooms should be lightly browned but still firm.
Remove caps and place them in a shallow baking dish.
Add the chopped stems and peppers to the fry pan, saute 5 minutes.
Stir in the stuffing mix.
Spoon the mixture into the caps, drizzle with 2 tbsp butter/margarine.
*You may make them up to this point cover and place in fridge for up to 3 hours, bring to room temp before finishing.
Preheat broiler.
Broil 5-7 inches from heat for approx 5 minutes or until golden and heated through.
3 Ingredient Cranberry Chicken


Ingredients:
chicken breasts, whole berry cranberry sauce

Directions:
Preheat oven to 350°F  Spray a 13x9" baking dish with non-stick.
Combine soup mix and cranberry sauce.
Place chicken in prepared dish; cover with sauce.
Cover and bake 25 minutes; remove cover and bake 15 minutes longer or until internal temperature reaches 165°F.
Thai Pumpkin Ginger Soup


Ingredients:
pumpkin, olive oil, garlic clove, onion, carrot, celery, fresh ginger, coconut milk

Directions:
Preheat oven to 425°.
Slice pumpkin in half and core.
Discard membrane and seeds.
Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
Roast both halves of pumpkin (cut side up] uncovered for 35 to 40 minutes, checking frequently.
Remove from oven and allow to cool.
Peel away hard outer skin using a peeler and reserve flesh.
Cut into 1-2 inch cubes.
In a large stockpot, heat 2 tablespoons of olive oil.
Add in garlic, onion, carrot and celery stirring frequently until tender.
Salt and pepper to taste.
Add vegetable stock and bring to a boil.
Add pumpkin and ginger; simmer for one hour.
Using a hand blender, purée soup until smooth.
Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
Top with edible orchids or pansies.