*Ask an adult for help
Makes 10 Servings
[size=18][size=18]You'll Need:[/size][/size]
- Blender
- Large saucepan
- Small bowl
- Large bowl
- Vegetable peeler
- Knife
[size=18]Ingredients:
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- 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
[size=18][size=18]Instructions:[/size][/size]
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[*]Cut the pumpkin in half
[*]Hollow out the pumpkin, keeping the pumpkin seeds in a separate bowl
[*]Once all the gooey insides are gone, remove the stem and cut the pumpkin halves into 4 pieces
[*]Peel the pumpkin skin and cut peeled pumpkin into 1-2 inch pieces, and set aside in a bowl
[*]Heat the oil in the saucepan over medium heat
[*]Add the onion, garlic, ginger, and cinnamon stick
[*]Cook for 5-8 minutes, until onion is soft
[*]Add the vegetable stock and curry powder, and stir
[*]Add the pumpkin pieces and cook until soft, about 10-20 minutes
[*]Remove the cinnamon stick
[*]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
[*]Scoop into bowls, serve, and enjoy!
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To toast the pumpkin seeds:
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[*]Preheat oven to 350ºF (180ºC)
[*]Lightly coat pumpkin seeds with vegetable oil
[*]Lay them in a single layer on a baking sheet
[*]Cook for 10 minutes and then stir them
[*]Cook for another 8-10 minutes until crispy
[*]Let cool and enjoy!
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