Spiced Pumpkin Puree

A smooth, gently herbed pumpkin puree roasted until sweet and tender. A cozy first taste of the season for your baby.

6-8mo-2-3y

10 min prep · 55 min cook · 65 min total · 25 servings

No top allergens

Ingredients

Heat the oven to 175C (350F) and line a baking sheet with parchment paper.
Slice the top off the pumpkin, then cut it lengthwise down the middle into two halves.
Scoop out the seeds and stringy bits with a spoon, leaving the firm flesh behind.
Chop the pumpkin into smallish pieces and place them skin-side down on the lined baking sheet.
Brush the pumpkin pieces lightly with the olive oil if using, for a little richness.
Roast for 45 to 60 minutes until a fork slides easily into the very tender flesh, then let cool until safe to handle.
Peel the soft skin away from each piece of roasted pumpkin and discard it.

Place the peeled pumpkin and thyme into a food processor or blender.
Blend for 1 to 2 minutes, adding water a little at a time until the puree is smooth. Serve warm or freeze for later.

6-8mo

Blend completely smooth and thin with extra water, breast milk, or formula to a soft, pourable puree. Offer on a pre-loaded spoon.

Choking safety: Make sure the puree is fully smooth with no stringy fibers or skin pieces.

9-11mo

Leave the puree a little thicker with a soft, slightly textured mash to encourage tongue and gum practice.

Choking safety: Remove all skin and ensure there are no firm or stringy lumps.

12-18mo

Serve as a thick mash or spread it onto soft toast strips for self-feeding. Skip extra water for a scoopable texture.

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