Want to get started with one of my incredible pumpkin baby led weaning recipes, but no idea how to get hold of pumpkin puree? Don’t worry, I am here with a step-by-step guide on getting the flesh out of the pumpkins you’ve picked at the patch and turning it into one of the most versatile ingredients out there to create delicious and healthy baby led weaning recipes.
Why offer pumpkin to your baby?
Pumpkins have never been that much of a big deal in the UK, compared to the US, but in recent years we have started enjoying the delights of pumpkin at our local coffee shops and visiting a pumpkin patch in October has become all the rage!
But, what are the benefits of offering pumpkin to your baby?
Technically a fruit, pumpkins are planted between May and July and are ready to harvest in October – hence why they are very much associated with Halloween.
The health benefits of pumpkins are plentiful:
- Rich in antioxidants which enhances the immune system – very much needed during the cold autumn and winter months!
- Contains calcium and magnesium which help build strong teeth and bones
- Rich in phosphorus which is great for digestion and brain health
- Pumpkins contain tryptophan that helps the body produce serotonin. This amino acid helps induce calmness and drowsiness which could help your baby sleep better! (A huge reason to feed pumpkin errrryday!)
Pumpkin Recipes for Babies
Making pumpkin puree
Whether you’ve got hold of your pumpkin at the supermarket or the pumpkin patch, it’s perfectly good to eat.Don’t chuck away the contents of the pumpkin when carving your jack-o-lantern, save every scrap to create delicious pumpkin puree to use across a range of baby led weaning pumpkin recipes.
If you plan to use the pumpkin to later create a jack-o-lantern:
- Get hold of a very sharp knife and slice the top off the pumpkin so you can access the inside.
- Remove the seeds and pulp and set to one side. I don’t use the pulp for anything else, but the seeds are extremely nutritional and taste delicious when toasted.
- Use the knife carefully to cut out the flesh. To really get close to the skin, an ice cream scoop works well to pull out flesh.
- Place all the flesh into a large pan and fill with boiling water. Simmer on the stove for 20 minutes (or until very soft)
- Use a blender to crush the pumpkin flesh into a puree.
- The pumpkin puree can be kept in the fridge for up to 5 days, or frozen in batches for up to a month.
If you do not plan to make a jack-o-lantern:
- Get hold of a very sharp knife and slice the top off the pumpkin so you can access the inside.
- Remove the seeds and pulp and set to one side. I don’t use the pulp for anything else, but the seeds are extremely nutritional and taste delicious when toasted.
- Peel the skin off the pumpkin.
- Cut the pumpkin into chunks.
- Place all the chunks into a large pan and fill with boiling water. Simmer on the stove for 20 minutes (or until very soft)
- Use a blender to crush the pumpkin flesh into a puree.
- The pumpkin puree can be kept in the fridge for up to 5 days, or frozen in batches for up to a month.
Our favourite baby led weaning products
How do you blend the pumpkin puree?
I have a handheld Russell Hobbs blender* which is a godsend for blending up soups and is less than £15!
You could also mash the pumpkin with a masher or fork or chuck it into a food processor too!
What can you use pumpkin puree for?
If you’re following the traditional method of weaning, you can simple spoon feed pumpkin puree to your baby as it is.
If you’re baby led weaning, pumpkin puree can be thrown into loads of things such as pancake or waffle batter, pasta sauces, soups, curries or can even be used to make cookies and cake. The options truly are endless!
Pumpkin Puree for Babies
Discover how to simply make pumpkin puree to either feed to your baby directly or to use in recipes such as pumpkin muffins, pumpkin pancakes and pumpkin waffles
Ingredients
- 1 pumpkin
Instructions
1. Get hold of a very sharp knife and slice the top off the pumpkin so you can access the inside.
2. Remove the seeds and pulp and set to one side. I don't use the pulp for anything else, but the seeds are extremely nutritional and taste delicious when toasted.
3. Peel the skin off the pumpkin.
4. Cut the pumpkin into chunks.
5. Place all the chunks into a large pan and fill with boiling water. Simmer on the stove for 20 minutes (or until very soft)
6. Use a blender to crush the pumpkin flesh into a puree.
7. The pumpkin puree can be kept in the fridge for up to 5 days, or frozen in batches for up to a month.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 5Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g