Pumpkin (and other starchy vegetable) Puree

Ingredients

• Pumpkin (butternut/kent/jarrahdale)

Method

1. Before preparing food for baby, wash your hands with soap for 20 seconds
2. Wash pumpkin skin under cold water
3. Remove skin, seeds and cut pumpkin into rough 2cm x 2cm cubes
4. Pumpkin puree can be prepared using the stovetop, microwave or in a steamer basket
5. Stovetop method: place cut pumpkin and ~2 tablespoons water into a small pot. Place the lid on and simmer for 7-10 minutes until softened.
6. Microwave method: place cut pumpkin and ~2 tablespoons water into a microwave safe glass jug or silicon dish. Microwave on high for 4 minutes, repeat in 1 minute blocks until softened.
7. Steamer basket method: place cut pumpkin into steamer (follow appliance directions) and leave to steam for ~5 minutes until softened.
8. Allow to cool slightly before placing into a small blender. Combine pumpkin and liquid from cooking. Blend until smooth.
9. Be sure to check the temperature before serving to baby.

Serving Suggestions

Blend with less liquid and/or use a fork to mash instead of blending for babies transitioning to Stage 2 and Stage 3.

Storage Instructions

Store in an airtight container in the fridge for up to 3 days.

Freeze in an ice cube tray or small portions for up to 3 months. Defrost in the fridge and reheat until warmed through, checking the temperature before serving to bub.

Nutrition Notes

Pumpkin is a gentle, naturally sweet first food rich in beta-carotene (vitamin A) and fibre. This same method works for other starchy vegetables like sweet potato, white potato and parsnip.

Parent Tip

Make a big batch and freeze in cubes so you always have a smooth first food on hand. As bub grows, simply blend with less liquid or fork-mash for a thicker texture.

Frequently Asked Questions

From what age can babies have pumpkin puree?

From around 6 months, once your bub is showing signs of readiness for solids.

Can I use this method for other vegetables?

Yes — it works beautifully for sweet potato, white potato and parsnip too.

How do I move bub on to thicker textures?

Use less cooking liquid when blending, or fork-mash rather than blending, to gradually introduce Stage 2 and Stage 3 textures.