The Great Pumpkin

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This week I have noticed the leaves changing on the trees from lovely green to bright yellow and red. The frost covers the grass in the mornings, and the sun hides until about 7 o’clock.  It is most definitely autumn!

With autumn come Halloween and Thanksgiving, two decidedly different holidays, but which hold a common thread…PUMPKIN! Everywhere I look I see pumpkins…pumpkins on front porches, pumpkins at road side stands, pumpkins in the grocery store, pumpkins on my kitchen table…autumn is definitely the time to enjoy carving pumpkins…and cooking pumpkins! I don’t know of anything better than fresh homemade pumpkin pie on Thanksgiving…

However, pumpkin doesn’t just excite Americans; pumpkin is a staple in many, many countries. My African students eat pumpkin, my Asian students eat pumpkin, my European students eat pumpkin, my Central American students eat pumpkin…basically ALL my students eat pumpkin regardless of where they are from.  And it’s not just served in pumpkin pie!

My Nepali students in particular happily inform me that they eat pharsi with rice when we discuss pumpkins in class.   Recently my Oral 1 (beginning literacy) students from Nepal and Burma shared their favorite way to cook pumpkin, and I thought it would be nice to share a new pumpkin recipe with you.

Nepali/Burmese Pumpkin Recipe

Ingredients:

2-3 chili peppers (maybe 5!)

Small pumpkin (peel, cut, and cook)

3 potatoes

1/2 onion

1 c of water

2-3 medium tomatoes

Add garlic, ginger, cumin, and turmeric.

Instructions:

Cook all together. Put on rice.  Eat.  Enjoy!

Written by Heather Glidewell, ESL Instructor

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