Pumpkin is often recommended as one of the first foods to give your baby.
Packed with vitamin C, dietary fibre, iron and rich with antioxidants, pumpkin is a nutritious addition to your baby’s diet. It’s also quite mild and is rarely an allergen, making it an easy food to introduce, and later mix with other flavours.
Baby Charles has just started solids, so we’ve picked butternut pumpkin for his first vegetable!
This post may contain affiliate links to products I love and recommend. Please ready my disclosure for more info.
How to make roasted pumpkin purée
Preheat the oven to 180°C.
I bought an already halved butternut pumpkin, but you can chop a whole one in half instead. Rinse the pumpkin under cold water and pat dry. Using a spoon, scoop out the seeds (either discard them or save to make pepitas for yourself).
Place pumpkin onto a lined baking tray, then leave in preheated oven for 45-60 minutes or until it’s tender.
Remove from oven, and scoop out the cooked roasted pumpkin from the skin. It should be really easy to scrape away into a separate bowl.
Using a stick blender or food processor, blend the cooked pumpkin until it reaches your desired consistency.
Since Charles is only just starting solids, I blended until it was smooth and free from any lumps. If your baby has been eating solids for a while already, you can leave it a little lumpier.
Now it’s ready to eat!
The way I store larger batches of baby puree is by putting it into an ice cube tray with silicone bottoms (for easier removal). Each section is about 1 ounce/30 grams which is a good portion size for babies. Once frozen, I’ll pop out the cubes and store them in labelled freezer bags, making it easy to take one out and defrost for meal time!
What vegetables does your baby enjoy? Need some more ideas of what to give next!