Who said babies can’t enjoy Halloween? Try this pumpkin puree as a Halloween treat or as one of baby’s first foods when weaning. Full of vitamin C, iron and other vitamins and minerals, pumpkin is a healthy addition to baby’s first solids. It can also be used instead of canned pumpkin in one of our many pumpkin recipes like our pumpkin and chocolate chip flapjacks, easy pumpkin and rosemary soup and pumpkin hummus.
Summary
Prep: 5mins
Cooking: 20mins
Ages: Baby (6months+)
Difficulty: Easy peasy
Makes: 3-4 bowls
Ingredients
- 1 small cooking pumpkin
- water
Instructions
- Cut the top off your pumpkin and scoop out the seeds and pulp
- Peal and cut the flesh into chunks
- Put in a large pot, cover with water
- Boil for 20 minutes and then drain
- Puree in a food blender or mash with a fork
- Add more water if necessary to get a thick but smooth consistency. If you’re using it for our pumpkin and chocolate chip muffins or our pumpkin hummus it works best as a thick paste.
- Pumpkin puree can be stored in an airtight container in the fridge for 3 days or in the freezer for 3-6 months.
Our step-by-step guide:
Cut the top off your pumpkin and scoop out the seeds and pulp
Peal and cut the flesh into chunks
Cover with water in a large saucepan and boil for 20 minutes
Drain and blend in a food blender or mash with a fork
Add water to reach desired consistency.
For younger babies you might want to make it thinner at first and over time you can make it slightly thicker.
For use in one of our pumpkin recipes it should be thick, more like a pumpkin paste.
If you’ve made a lot of puree you can always freeze it for when you need some food quickly.
Fill an ice cube tray with the puree.
Whenever you need it you can pop out a few ice cubes and quickly heat it up.
Let your little one enjoy!
