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Pumpkin Baby Puree
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Prep Time
10m
Cook Time
55m
Total Time
1h 5m
This Pumpkin Baby Puree is a simple and nutritious homemade recipe perfect for introducing your little one to solid foods. With just a small pumpkin and a few pantry staples, you can create a delicious and healthy puree that can be customized with different herbs and liquids.
Ingredients
Servings:
25
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Preheat: Heat oven to 350 degrees. Line a baking sheet with parchment paper or silicone mat.
2
Prep: Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin.
3
Deseed Pumpkin: Scoop out the seeds and strings. Don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin.
4
Cut Pumpkin: Chop the pumpkin into smallish pieces and place them onto a baking sheet, skin down. Brush on the olive oil, if using.
5
Bake: Roast in the oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.
6
Remove Skin: Peel the skin away from the pumpkin.
7
Puree: Place the pumpkin inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding the liquid in 1/4 cup increments until you get the desired consistency. I had to add 1 cup of water to the puree pictured.
8
Eat: Serve or freeze for later.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories15kcal0%
-
Fat0g0%
-
Saturated Fat0g0%
-
Carbohydrates2g0%
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Fiber0g0%
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Sugar0g0%
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Protein0g0%
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Cholesterol0mg0%
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Sodium64mg3%
Percent Daily Values are based on a 2,000 calorie diet.