Sweet Pumpkin Puree for Baby Food

1. 1 Pumpkinpack 1 kg ≈ $2.80 150 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the pumpkin¹, peel and remove seeds, then cut into 1–2 cm cubes.

2. Cover halfway with water, bring to a boil, then simmer covered on low heat for 15 minutes until tender—pieces should mash easily with a fork.

3. Strain the cooking liquid into a cup. Blend the pumpkin¹ until smooth or mash through a fine sieve until lump-free, thinning with warm broth if needed.

4. Cool to body temperature (36–37 °C), testing with a drop on your wrist—it should not feel hot.

5. Store leftovers in an airtight container in the fridge for up to 24 hours or freeze in portions. Reheat only one serving at a time.

In short

• A child's portion for ages 1–3; suitable from 5 months. For younger kids, halve it and purée.