You will need:
Scissors or a knife
Gloves (optional)
Container such as a bucket or large bowl
1 Large Pot
Oil 1 tablespoon
Salt
Pepper
Onions 1-2 medium
Tomatos 1-2 (You may use canned)
Peanut butter 1-2 tablespoons (Natural, no sugar added)

Chop down all offending pumpkin vines. Fines and leave will be fairly prickly. You may want to wear gloves. Collect all leaves (and leave stalks), blossoms and immature fruit. Place in large container.

Wash leaves then stack and roll them like a burrito. Chop your way down it with a knife. Chopped sections should be 1 inch wide or less. Chop once or twice more down the middle. Include leaf stems.

Saute onions in oil until they are slightly transparent.

Add chopped tomatoes. I added canned tomatoes that were grown in Michigan because frankly, buying tomatoes from Canada or Mexico is ridiculous and our home grown tomatoes are still green.

Add chopped greens and 2 cups of water. Let simmer for 10 – 20 minutes.

Add 1-2 heaping tablespoons of peanut butter and let dissolve in broth/pot liqueur. Salt and pepper to taste.

This is what the dish should look like once it is finished.

Now we have solved your pumpkin problem by giving you an appetite for pumpkin greens. We enjoyed eating Pumpkin greens while we were in Malawi.