Sweet Pumpkin and Chicken Puree
A smooth, velvety puree made with pumpkin, potato, and shredded chicken breast for babies aged 8+ months.
- Time
- 30 min
- Serving
- 124 kcal
- Ingredients
- ≈ $0.67
- Protein
- 11 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 80 g
- 2 Chicken breast filletpack 800 g ≈ $7.23 40 g
- 3 Potatoes≈ $2.19 per kg 40 g
- 4 Olive oil 3 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut chicken2 breast into 1–2 cm pieces, add to a pot with 200 ml water, bring to a boil, and skim off any foam.
Simmer chicken2 on low heat for 5 minutes.
Peel and chop pumpkin1 and potato3 into 2 cm cubes, then add them to the pot with the chicken2.
Cook for another 15 minutes until the vegetables are tender and the chicken2 turns opaque inside. Strain the broth into a cup, keeping it aside.
Transfer everything to a blender, add olive oil, and blend until smooth, adding broth as needed to reach the desired consistency.
Warm the puree gently over low heat for 2–3 minutes, stirring occasionally, then cool to a warm temperature before serving.
Tips
- Why it works
- Simmer chicken until it reaches 74°C to kill bacteria like salmonella; undercooked meat smells slightly metallic or feels rubbery when cut.
- Substitutions
- Replace pumpkin with 80g butternut squash or swap potatoes for 40g sweet potato. Use chicken broth instead of water for deeper flavor.
- Common mistakes
- Overcooking chicken makes it dry and stringy; check with a thermometer or cut a piece to see if it’s still juicy.
- Storing and reheating
- Eats best fresh but keeps 2 days in the fridge; reheat gently in a pot with 1 tbsp water until warm, stirring often.
- Serve with
- Pair with whole-grain toast strips for extra texture or serve alongside steamed broccoli florets for a balanced dinner.
In short
- A child's portion for ages 1–3; suitable from 8 months. For younger kids, halve it and purée.
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