Little Professionals: I Am a Little Chef

Regular: $14.99

Sale: $14.99
Regular

Sold Out

Unit Price: per

Little kids are fascinated by the world of grown-up work. Created by the talented Japanese illustrator Mayumi Oono, the Little Professionals series takes pretend play at grown-up careers in a fun and original direction, with special interactive features included with each book.

I Am a Little Chef offers the budding chef a buffet of diverse dishes along with 150 stickers that include sushi shapes, hamburger toppings, and other ingredients for international meals. Whether it’s cooking up a tasty pizza (buon appetito!) or a savory omelet (bon appetit!), flaps and illustrations encourage tiny readers to choose tools, cut vegetables, and explore cooking methods without the mess. The mix of craft supplies, creativity, and imagination makes the perfect recipe for tomorrow’s grown-up culinary innovator.

Praise:

“The perfect inspiration for anyone looking to uncover their passion.” —Logan Guleff, Winner of Season Two Masterchef Junior

“A fun interactive book to learn all about cooking.” —Kids Book Buzz

PUMPKIN SOUP

2 1/4 pounds pumpkin, peeled, seeded, and fibers
removed
2 onions, grated
6 tbsp. Olive oil
2 tbsp. Cumin seeds
2 pinches of ground cayenne
2 cloves garlic, crushed
2 ½-in. Fresh ginger, peeled
and finely chopped
2 cups coconut cream
salt and freshly ground
black pepper

Topping
4 to 6 tbsp. Crème fraiche or olive oil
4 to 6 tbsp. Pumpkin seeds, toasted
1 tbsp. Cumin seeds, toasted

Cut the pumpkin into small pieces. Sauté the onions in a large pan with the olive oil, cumin seeds, cayenne, garlic, and ginger. Add the pumpkin and sauté for 5 minutes without browning. Pour in the coconut cream and cook for about 30 minutes until everything is tender. If there is not enough liquid in the pan, a splash of water may be added. Blend the soup in a blender until it’s smooth or use an immersion blender in the pan. Strain the soup. If necessary, push the last remaining soup through the sieve with the rounded side of a spoon. Season the soup with salt and pepper.

Serve the soup with a tablespoon of crème fraîche and toasted pumpkin seeds added to each bowl and a sprinkle of cumin seeds. Serve with breadsticks.