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*Ask an adult for help

Makes 10 Servings

You’ll Need:

• Blender
• Large saucepan
• Small bowl
• Large bowl
• Vegetable peeler
• Knife

Ingredients:

• 1 small pumpkin (approx 4 pounds)
• 2 tbsp vegetable oil
• 2 cups chopped onion
• 2 tsp minced ginger
• 2 cloves minced garlic
• 1 cinnamon stick
• 5 cups low-sodium vegetable stock
• 2 tsp curry powder

Instructions:

1. Cut the pumpkin in half
2. Hollow out the pumpkin, keeping the pumpkin seeds in a separate bowl
3. Once all the gooey insides are gone, remove the stem and cut the pumpkin halves into 4 pieces
4. Peel the pumpkin skin and cut peeled pumpkin into 1-2 inch pieces, and set aside in a bowl
5. Heat the oil in the saucepan over medium heat
6. Add the onion, garlic, ginger, and cinnamon stick
7. Cook for 5-8 minutes, until onion is soft
8. Add the vegetable stock and curry powder, and stir
9. Add the pumpkin pieces and cook until soft, about 10-20 minutes
10. Remove the cinnamon stick
11. In small batches, add the pumpkin, with the broth, into the blender and puree
    Note: Keep the lid of the blender vented, otherwise the pumpkin could explode
12. Scoop into bowls, serve, and enjoy!

To toast the pumpkin seeds:

1. Preheat oven to 350ºF (180ºC)
2. Lightly coat pumpkin seeds with vegetable oil
3. Lay them in a single layer on a baking sheet
4. Cook for 10 minutes and then stir them
5. Cook for another 8-10 minutes until crispy
6. Let cool and enjoy!