Rukungiri Pamoja Farmers Train Students and Teachers in Pumpkin Soup Cooking Under Vegan School Lunch Drive

Rukungiri: Rukungiri Pamoja Farmers Association (RUPFA) has trained over 300 students and 23 teachers in cooking pumpkin soup as part of its Vegan School Lunch Drive.

The training was conducted on August 26, at Kinyasano Boarding Primary School, located in Kinyasano Ward, Western Division, Rukungiri Municipality.

The session was led by RUPFA Project Manager Violah Ankunda, who explained that the association empowers school cooks with plant-based cooking skills under the Thrive Africa Vegan Lunch Campaign. She noted that RUPFA is a respected community-based organization championing sustainable crop agriculture, improved nutrition, and animal welfare in Rukungiri.

The training emphasized creative, nutritious, and appealing plant-based meals, with pumpkin soup as a standout example. Pumpkin soup, rich in vitamin A, fiber, and potassium, supports children’s eye health, immunity, digestion, and overall vitality.

RUPFA Project Coordinator John Kashobera revealed plans to extend the program to more schools across Rukungiri, integrate more locally sourced ingredients, and establish peer-learning networks among cooking teams to make plant-based nutrition a sustainable standard in school feeding. He further noted that in the next phase, the association will be providing seeds to schools to promote continuous access to healthy ingredients.

Explaining the cooking process, Kashobera said pumpkin soup is prepared by mixing Irish potatoes, carrots, onions, and salt, adding water, and boiling until soft before blending into a smooth soup.

CUE IN………. JOHN RR///ENG

The Deputy Headteacher of Kinyasano Boarding Primary School, Goddie Agaba, praised RUPFA for introducing the program, noting that it was a healthier alternative to packed food bought from supermarkets. He urged students and the public to try pumpkin soup, emphasizing that it is made from locally available fruits and vegetables.

CUE IN………… GODDIE RR///ENG

The Head Cook at the same school, Julius Akankwasa, also welcomed the new idea of cooking pumpkin soup, emphasizing that it is nutritious.