Canned pumpkin puree baby food

Pumpkin for Baby | Pumpkin Baby Food WholesomeBabyFood

What’s Covered:

When can baby eat pumpkin?
How do I choose a pumpkin for baby?
How do I cook pumpkin for baby?
Pumpkin baby food recipes

Did you know that Pumpkins are actually fruits. Many of us think of pumpkin as a fruit so it’s also included it in the Fruits pages. Of course, there are also many people who think of pumpkin as a veggie. How do you think of pumpkin? A pumpkin is a type of squash and is a member of the gourd family (Cucurbitacae). This family also includes squash, cucumbers, gherkins, and melons.

Pumpkins are jam-packed full of some of the best nutritional compounds around. They are highly loaded with Vitamin A and beta carotene. Beta Carotene is one of the plant carotenoids that when eaten and digested, turns into Vitamin A in the human body. Beta Carotene may reduce the risk of cancer as well as heart disease. It also may be responsible for combating or putting off the degenerative effects of aging.

Pumpkins are also good sources of potassium, protein, and iron. Pumpkin seeds also contain a good amount of protein and iron so eating the seeds does provide some nutritive value. We don’t recommend that you offer your baby or toddler pumpkin seeds however. Pumpkins are wonderfully low in fat, low in calories but high in fiber.

The Nutritional Goodness of Pumpkin

PUMPKIN: (one cup – cooked)
VITAMINS: Vitamin A – 12230 IU Vitamin C – 11.5 mg Vitamin K – 2.0 Folate (important during pregnancy) – 22 mcg Niacin – 1.01 mg	MINERALS: Potassium – 364 mg Phosphorus – 74 mg Magnesium – 22 mg Calcium – 37 mg Sodium – 2 mg Iron – 1. 40 mg Also contains trace amounts of zinc, manganese and copper.

When can my Baby eat Baby Food Recipes with Pumpkin?

Babies may begin to eat Pumpkins from 6 months old. You may feed your baby plain pumpkin in pureed form or mixed into homemade cereals, yogurts, and even in meats such as chicken. Adding a dash of cinnamon to pumpkin gives baby a first exposure to the wonder of spices.

You may also bake pumpkin as you would a butternut or acorn squash and serve the baked pumpkin in small dices as Baby Finger Foods. Rub a wee bit of butter and a bit of cinnamon on the inside of the pumpkin prior to baking for a tasty nutritious treat.

Choosing a Pumpkin to cook for Homemade Baby Food Recipes

According to the EWG, pumpkins are not one of the “dirty dozen” foods that are most highly contaminated with pesticides – purchasing organic is a personal choice.

If you will be using Pumpkins in food dishes, look for smaller, immature pumpkins – sometimes these “cooking pumpkins” are labeled as “sugar pumpkins” or “pie pumpkins”. The smaller, sugar/pie pumpkins provide the most flavorful additions to any baked dish or baked good and are great as a soup. These smaller pumpkins are more tender and less stringy than the larger variety. Sugar pumpkins also have firm, sweet flesh compared to their big counterparts. Try to find a pumpkin anywhere between five to eight pounds.

You may use canned pumpkin for baby food. Ensure that you purchase canned pure pumpkin and NOT “Pumpkin Pie” mix. The Pumpkin Pie mix contains sugars, starches and other additives. We do not recommend using canned foods for all of baby’s homemade food. Please visit our Using Canned Foods for Making Homemade Baby Foods.

Is it Safe to Feed my Baby Canned Pumpkin

How do I cook a Pumpkin?

Pumpkins may be poached, boiled, steamed or baked. Please be aware that Pumpkins tend to loose their nutritive value with prolonged cooking. Baking pumpkins for homemade baby food will ensure the most nutrients are retained for your baby. A Pumpkin must be cooked immediately after you have cut it open or you will find a brownish-blackish mold begin to immediately set into the flesh.

Once cooked, Pumpkin should be used and/or chilled immediately. If you will not be using the cooked pumpkin immediately, store it either pureed or in the cooked chunks, in the freezer. it does freeze well. The cooked pumpkin will turn a brownish orange so don’t be alarmed when you peak into the bowl and find that color.

Baking pumpkins, like many other fruits/squashes may be the best choice of cooking for optimal flavor and nutrient retention.

When scooping out the “meat” of many winter squash types, you may encounter some very hard “strings”. These strings are actually the veins of the shell.

Look at the acorn squash or sugar pumpkin and notice it’s ridges. Between these ridges are the “veins” or strings that you may find once you have cut and then baked the squash or pumpkin. Check out the Is your pumpkin or winter squash puree plagued with hard strings? Blog post to see what I mean.

To avoid getting these hard little strings in your puree, scoop the insides out gently and not too closely to the shell. If you have baked your squash or pumpkin enough, these strings or veins will easily fall away from the shell as the meat is separated from it.

Basic Pumpkin Baby Food Recipes:

Pumpkin Puree Baby Food Recipe (6-8 months)

Ingredients:

1 sugar pumpkin
water
cinnamon, nutmeg (optional – sprinkle into the cooking water or when you puree/mash)

Pumpkin is best when baked though you may peel, cube and steam it. Bake a pumpkin exactly as you would bake a winter (Acorn, Butternut etc.) squash. Pumpkin is after all a squash.

Directions:

Step 1: Halve the pumpkin, de-seed

Step 2: Place halves face down in a baking pan with approx 1-2 inches of water

Step 3: Bake between 375-425 F for approximately 40 minutes to 1 hour

Skin should be “puckery” and/or wrinkled and pumpkin should feel soft when pressed

Step 4: Scrape out the pumpkin “meat” and then mash or puree as needed for your baby.

Apple Pumpkin Puree Baby Food Recipe (6-8 months)

Ingredients:

1 sugar pumpkin
3 Apples, peeled & cored (use Macintosh, Gala, Braeburn or Granny Smith)
water
cinnamon, nutmeg (optional – sprinkle into the cooking water or when you puree/mash)

Directions:

Step 1: Halve the pumpkin, peel and de-seed it then cut into cubes

Step 2: Slice the apples

Step 4: Bring water to a boil and then steam gently until soft and cooked. Be sure to check on the water level!Step 3: Add 3 inches of water to a pot and then insert a steamer basket – add the pumpkin cubes and apples

Let cool a bit then puree or mash as needed for your baby.

Pumpkin is very watery so baking is the best method – you may peel, de-seed and steam chunks of you prefer.

Apple, Pumpkin & Oatmeal Breakfast Baby Food Recipe (6-8 months)

Ingredients:

1/2 cup applesauce
1/2 cup pumpkin puree
1 1/2 cup (cooked) oatmeal
Dash of cinnamon, nutmeg and/or ginger

Directions:

Step 1: Mix spices, applesauce, pumpkin puree and oatmeal together

Step 2: Stir thoroughly or blend if needed

Pumpkin Baby Food Recipes – Yummy Bananas & Pumpkin (6-8 months)

Ingredients:

1/2 cup pumpkin puree
2 small bananas

Directions:

Step 1: Mash 2 small bananas and add the pumpkin puree

Step 2: Mix thoroughly, blend if needed for your baby’s texture preferences. Makes a yummy addition to baby’s cereal or yogurt.

Baby’s Pumpkin & Pears (6-8 months)

Ingredients:

½ cup pumpkin puree (fresh or canned)
1 pear, peeled & cored & diced

Directions:

Step 1: Mash the pear and then mix in the pumpkin – puree if needed.

Pumpkin, Banana & Peaches (6-8 months)

Ingredients:

½ cup pumpkin puree (fresh or canned)
1 pear – peeled and cored and diced
1 peach – peeled, pitted and diced

Directions:

Step 1: Combine all food (steam pear and peach together if need be) and mash or puree if needed.

Savory Pumpkin Puree – A Tasty Pumpkin Baby Food Recipe (8-10 months)

Ingredients:

2 tablespoons extra-virgin olive oil
1/4 cup diced onion
1 to 2 cups pumpkin peeled and cut into 1/2-inch cubes (butternut squash may also be used. )
2 cups vegetable stock
pepper, rosemary, basil
pinch of turbinado sugar if desired

Directions:

Step 1: Heat the oil in a medium saucepot then add the onion and squash cubes. Saute until the onions are soft and translucent then add the vegetable stock.

Step 2: Bring the mixture to a slow simmer and simmer until the squash is tender enough to puree. Season to taste with pepper, rosemary and basil

Step 3: You may make this a sweet puree by using nutmeg, ginger and cinnamon as the spices instead of the savory spices and herbs.

Step 4: Toss this mixture with cooked brown rice, couscous, lentils or even quinoa for a hearty meal.

Baked Pumpkin Slices (8-10 months)

Directions:

Step 1: Halve a sugar pumpkin then cut into slices as you would a melon

Step 2: Pat slices with a wee bit of butter (or olive oil if you prefer) then place slices on a greased (olive oil) baking sheet and sprinkle lightly with water

Step 3: Drizzle with pure maple syrup or sprinkle slices with brown sugar (if desired) and then sprinkle cinnamon, nutmeg and a pinch of ginger.

I like to mix these spices together first for an even mix so that no one spice overpowers the other.

Pumpkin Risotto (8-10 months)

Ingredients:

1/2 cup extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup apple juice)
About 6 cups of hot chicken stock or vegetable stock
1 sugar pumpkin, one half baked and then pureed; the other half, peeled, cut into small dice, and sauteed in a little oil and butter until tender
1/2 cup grated Parmesan
4 tablespoons unsalted butter, cut into small pieces

Directions:

Step 1: In a medium-size skillet, heat the olive oil over medium-high heat. Add the onion and garlic and saute, until translucent and soft. Add the arborio rice and stir so that the rice is coated in the oil. Cook until translucent, stirring all the while.

Step 2: Add the apple juice and continue stirring and cooking until the juice has been absorbed. Slowly pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.

Step 3: Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with last cup of stock. Add the remaining cup and cook until the rice is soft but but not mushy. Most of the stock will be absorbed at this point.

Step 4: Stir in the pumpkin puree and the diced pumpkin and reduce heat so that risotto and pumpkin mix in and infuse. Do not simmer – stir in the Parmesan and butter then serve.

I think I found this from the food network – it’s printed on now tattered paper and “network” is in the upper left-corner. It’s tattered because of over-use but my notes/tweaks are still legible – I have it down without the need to read.

Creamy Pumpkin Soup (8-10 months)

Ingredients:

16 ounces Pumpkin (canned or fresh pureed)
13. 75 ounces Chicken Broth or Homemade Stock
1 Large Onion
2 Carrots (Wheels or Diced)
2 cups half and half or evaporated milk (sub. with yogurt if desired)
1/4 cup Sour Cream (optional)
1/8 teaspoon Pepper
1 teaspoon Cinnamon
Dash of Nutmeg
1/2 teaspoon Baking Soda
1/3 teaspoon( or less) Salt

Directions:

Step 1: In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper.

Step 2: Simmer uncovered for ten to fifteen minutes until carrots are soft.

Optional: Put vegetable and broth into a food processor or blender and blend until smooth. Return to pot.

Step 3: Add pumpkin and half and half or yogurt. Simmer uncovered for 10 minutes.

Step 4: Pour into soup crocks or soup bowls. Top with sour cream (optional)

Autumn Smoothie (8-10 months)

Ingredients:

1/2 cup plain, vanilla or banana yogurt
1/2 cup milk
1/4 cup canned pumpkin
1/4 cup unsweetened applesauce
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of ginger
1 frozen banana

Directions:

Step 1: Combine everything in a blender. Blend until smooth. Serve immediately.

Serves one grown-up and one baby.

The Autumn Spoon (8 months+) – A new twist on the Autumn Smoothie

1/2 cup plain, yogurt
1/4 cup canned pumpkin
1/4 cup unsweetened applesauce
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of ginger
1 banana

Directions:

Step 1: Combine all ingredients in a blender or food processor. Blend or process until a thick consistency is created. Add some wheat germ for even more cling.

Banana Pumpkin Smoothie

Ingredients:

1-cup milk or plain yogurt
2 tablespoons canned pumpkin
(or homemade puree pumpkin)
1 banana
dash of cinnamon (8+months old)

Directions:

Step 1: Blend in blender until smooth and foamy.

Serve immediately.

Foods Good to Mix With Pumpkin:

Apples
Bananas
Blueberries
Peaches
Carrots
Butternut or Acorn Squash
Sweet Potato
Brown Rice
Lentils
Chicken
Yogurt

Want more yummy pumpkin recipes? Try these pumpkin pancakes for baby or healthy mini pumpkin muffins!

Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.

Pumpkins are high in Beta Carotene – Beta carotene is responsible for “Orange Babies”; if your baby’s nose, cheeks or even the soles of his feet are taking on an orange tinge, chock it up to the beta carotene!

I recently peeled back the label on a can of 100% pure pumpkin (Libby’s brand) and found this very interesting information, posted verbatim: Can I Eat the Pumpkin Without Cooking It?

Libby’s 100% pure pumpkin is thoroughly cooked during the canning process so it is perfectly safe and acceptable to enjoy straight from the can.

Once opened, can I freeze? How to Store? How Long Does Pumpkin Last?

Pumpkin may be stored in a sealed plastic container for 1 week in the refrigerator and up to 3 months in the freezer. When freezing, allow for headspace at the top of the container as the pumpkin may expand when frozen.

Pumpkin may have a separated appearance when thawed due to air bubbles. This will not affect the pumpkin quality or performance.

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Homemade Apple & Pumpkin Baby Food

Jump to Recipe

This homemade apple & pumpkin baby food puree is an easy & healthy recipe to feed your baby this fall! Only 3 organic ingredients (pumpkin, apples & water) means no preservatives, food coloring or additives!

We try to eat seasonally as much as possible around here! We rely on farmer's markets, produce stands, and our own garden for fresh, locally-grown produce.

Since seasonal eating is important to me when it comes to feeding my older kids, I adopt the same principles when feeding my babies. This Homemade Apple & Pumpkin Baby Food Puree takes the best of fall produce and combines it into a delicious puree that your baby will love to eat!

I've been babies homemade purees for over 10 years now (see how I introduce solid foods to babies). I have made just about every baby food combination under the sun, and this is one of babies' favorites.

I don't know what it is about the orange veggies, but all of my kids have loved them. First I introduce sweet potatoes, then move on to carrots and pumpkin. The problem with pumpkin is that most of my kids haven't loved it on its own.

That's understandable right?! Have you ever cracked open a can of pumpkin puree and dug right in? (Me neither). That's why I love adding apples to bring a little sweetness to the pumpkin in this Homemade Apple & Pumpkin Baby Food Puree!

Apple & Pumpkin Baby Food: Substitutions

There are only two ingredients in this recipe, {well 3 including water} but here are a few notes about each!

Apples. I recommend a sweet, flavorful apple variety like Galas, Honeycrisps or Pink Ladies. But any variety will do. If you already have homemade, unsweetened applesauce on hand feel free to use 1 ½ cups of applesauce instead of the 3 cups of cooked apples. Use organic apples and make sure to wash them thoroughly.
Pumpkin. I have included instructions to use freshly roasted pumpkin. But you can also use canned, organic pumpkin.

How to make apple pumpkin baby food

This recipe is simple, cook the apple and pumpkin, add water and blend. Here are a few tips.

A question you might be asking yourself is, "If I use pumpkin puree and applesauce (instead of whole apples and freshly roasted pumpkin), do I still need to blend them together?"

The answer is yes. You want your Homemade Apple & Pumpkin Baby Food Puree to be as smooth as possible. Plus blending ensures that both the flavor and texture are consistent throughout the mixture! There's no better way to make homemade baby food than in the Vitamix!

Blend until the mixture is smooth. I find young babies have trouble handling any sort of texture, so be careful to blend well.

How to freeze homemade pumpkin baby food

I have two different silicone trays that I use to freeze purees. When my babies are younger I use this individual silicone brownie pan, because each well holds 1 TBS of puree. The downside to this pan is that it doens't have a lid, so you have to be careful when you put it in the freezer.

I recently purchased three of these silicone ice cube trays and LOVE them (pictured below). Two specific features that are great about these are: 1) they have a hard outer rim which makes it easy to lift & move even when it's full. and 2) they come with lids! Each well also has a larger capacity of 2 TBS, so they're perfect once your baby develops a larger appetite!

Let the mixture freeze completely and then transfer the frozen cubes to an airtight, freezer-friendly container. Gently warm the amount of baby food you need in the microwave or on the stovetop and serve it to your baby slightly warm but not hot.

Store

You can also store the baby food in a glass jar with a lid in the refrigerator for up to 2 weeks.

Don't forget to nourish yourself as you feed your baby - try these lactation cookies to keep up the milk supply while you feed your baby solids.

Recipe FAQs

Can I use canned pumpkin to make baby food?

Yes, you can use canned pumpkin puree. Please stick with an organic variety that has one ingredient - pumpkin!

How long does homemade baby food last?

It lasts for up to 1 week in the refrigerator and 3 months in the freezer.

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Homemade Apple & Pumpkin Baby Food Puree

Laura

5 from 5 votes

Prep Time 10 mins

Cook Time 15 mins

Total Time 30 mins

Course baby food, Main Course

Cuisine American

Servings 16 2 TBS portions

Calories 21 kcal

▢
Vitamix blender
▢
measuring spoons
▢
measuring cups
▢
spatula
▢
silicone ice cube tray

▢ 1 ½ cups pumpkin puree* 1 small sugar/pie pumpkin or 1 (15 oz can organic pumpkin puree)
▢ 3 medium apples peeled cored & chopped (about 3 cups)
▢ 1 cup water

Homemade Pumpkin Puree:

Preheat oven to 450 degrees F.
Remove the stem from the pumpkin, cut it in half and remove the seeds.
Place both halves of the pumpkin flesh side down in a 9x13” baking dish.
Pour water in the bottom of the dish until it fills the dish about ¼” high.
Cover pan/pumpkins with foil and bake for 45-60 minutes or until the pumpkins are soft to the touch (the skin depresses when pushed).
Set pumpkin halves flesh-side up to cool.
Once cool, remove pumpkin flesh from the skin and measure out 1 ½ cups.

Cook apples:

Place peeled & chopped apples and 1 cup of water in a saucepan over medium heat.
Cover and cook, stirring occasionally until the apples are soft (about 10-12 minutes).
Remove from heat and let the water and apples cool (do not discard water, reserve it to use in the baby food).

Make the puree:

Add ½ cup of the water used to cook apples, cooked apples and pumpkin to the container of your Vitamix blender.
Turn the machine on and slowly increase the speed to high, blend until smooth
If necessary, add up to an ½ cup more water and continue blending until mixture reaches desired consistency (younger babies (4-7 months) need thinner purees, while older babies (8+ months) can handle a little bit of texture)!

Freeze/store:

Freeze in 1-2 TBS portions using an ice cube tray or silicone mold.
Once frozen, remove cubes from tray/mold and transfer to an airtight container and store in the freezer.

To Reheat:

Place desired number of cubes in a microwave safe container and warm for 30 seconds per cube. Check to ensure they are not too warm before feeding to your baby!

Ingredients

Apples. I recommend a sweet, flavorful apple variety like Galas, Honeycrisps or Pink Ladies. But any variety will do. If you already have homemade, unsweetened applesauce on hand feel free to use 1 ½ cups of applesauce instead of the 3 cups of cooked apples. Use organic apples and make sure to wash them thoroughly.
Pumpkin. I have included instructions to use freshly roasted pumpkin. But you can also use canned, organic pumpkin.

Store

Store in an glass jar with a lid in the refrigerator for up to 1 week.

Freeze

Transfer the puree to ice cube trays to freeze, or individual containers to store in the refrigerator. I love these silicone ice cube trays. they have a firm outer rim, making them easy to transport, and a lid for storage! The wells hold 2 TBS of puree.

Once they are frozen, transfer the cubes to an airtight container and store in the freezer for up to 3 months.

Reheat

Reheat refrigerated puree until just warmed.

Reheat one or two cubes of frozen puree in a glass container in microwave for 40-60 seconds. You could also warm it on the stovetop or let it thaw at room temperature for several hours.

Serving: 2TBSCalories: 21kcalCarbohydrates: 5.3gProtein: 0.4gFat: 0.1gSodium: 0.9mgPotassium: 27.7mgFiber: 1.6gSugar: 3.4gVitamin A: 2825IUVitamin C: 2.3mgCalcium: 6mgIron: 0.2mg

Tried this recipe?Let us know how it was!

An important note about combination purees.

Always start your babies on single-food purees.

This is important to ensure that your sweet baby is not allergic to the foods you feed her. If you feed her a combination of foods, like this Homemade Apple & Pumpkin Baby Food Puree and she has a reaction, you will not be able to decipher which food caused it.

So, before you feed this Homemade Apple & Pumpkin Baby Food Puree to your little one, be sure you have introduced her to both apples and pumpkin, separately!

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Pumpkin puree for the winter step by step recipe

The season of the beautiful pumpkin has begun, so I hope that my today's recipe for many hostesses will come in handy. Pumpkin puree for the winter, for example, can be prepared in many ways, and I will tell you the two most convenient ones - freezing and preservation. As a result, you will always have natural pumpkin puree at hand, without extraneous additives that the modern food industry is so guilty of.

You can take whatever quantity of fresh pumpkin you like - harvest as much as you have. I will only show the process of its preparation. I use a small pumpkin weighing 3 kilograms in my recipe. In finished form, about 1.5 kilograms of excellent homemade puree is obtained - thick, rich, tender and homogeneous. Such a puree can be added to cereals, homemade cakes, desserts, to prepare puree soups or desserts on its basis.

Step 1

To prepare homemade pumpkin puree from products, we need only fresh pumpkin.

Step 2

Wash it, dry it and cut it in half. Depending on the variety of fruits, there may be a lot of fibrous pulp and seeds or, conversely, a little. With a straight hand, we take out the inner part in which the pumpkin seeds are attached. By the way, these same seeds can be dried and eaten - they are very useful.

Step 3

Now let's get rid of the rough skin, which can be easily removed with a vegetable peeler (the so-called housekeeper knife).

Step 4

Since we will cook the pumpkin in the oven, we take a suitable baking dish. If there are a lot of pumpkins, use a standard deep baking sheet. Cut the pulp into large pieces and put in a mold.

Step 5

Now we tighten the form or baking sheet with food foil as tight as possible so that steam does not escape. I wrapped the pumpkin pan with two layers of foil.

Step 6

Bake the pumpkin in an oven preheated to 200 degrees for about 1 hour. We check the readiness of the pulp: millet pierce a piece of pumpkin directly through the foil with a knife. If the knife easily enters the pumpkin, then it is ready.

Step 7

Completely remove the foil. There will be a lot of liquid at the bottom of the mold - it is not needed, so just drain the juice. If you want, drink it, but personally I don't like it. We put the pumpkin in a hot oven for another 15 minutes to dry it further (the pulp is still watery).

Step 8

Transfer the finished pumpkin slices to a container suitable for chopping. Then I decided to see how much baked pumpkin I got. Yield: 1 kg 580 grams. There is no liquid at the same time - we need a thick and stable puree.

Step 9

Finished pumpkin can be ground with a sieve or immersion blender. The result is a completely homogeneous, smooth and tender pumpkin puree. If you just crush it with a crush or scroll through a meat grinder, fibrous fragments will remain.

Step 10

Pumpkin puree is ready, so the next step is to prepare it for the winter. The first way is to roll up in banks. To do this, the dishes must be prepared. Each hostess has her own favorite method, and I sterilize the jars in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5-7 minutes each, drain the water. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. Before laying pumpkin puree in jars, it is MANDATORY to boil it for 5-7 minutes on the stove, otherwise the blanks will disappear. Alternatively, jars of pumpkin puree can be further sterilized on the stove if storage conditions are not ideal (particularly a warm apartment). For example, half a liter is enough for 10-15 minutes after boiling water.

Step 11

We close jars with pumpkin puree with lids using a typewriter or twist them with screws. By the way, I am often asked if there is a difference between what kind of covers to use - screw or turnkey tin. There is no difference at all - what is at hand at the moment, then use it. Well, I hope you understand that threaded cans are also needed for screw ones?

Step 12

Turn jars of pumpkin puree upside down and wrap with a blanket or blanket. In this position, let the workpiece cool completely for the winter. Then we transfer to the basement or cellar and store until needed.

Step 13

And here is another way to harvest pumpkin puree for the winter - freezing. Alternatively, put the cooled puree into new plastic bags, tie them up and do not forget to sign. What's in the package, how much and when cooked. For me, it's just paper sheets glued with adhesive tape.

Step 14

Well, or here's another option - freezing pumpkin puree in silicone molds for ice or sweets. Very convenient when you need very little puree. When the cubes are frozen, simply remove them from the cells and place them in one bag.

Step 15

I hope this simple recipe for pumpkin puree for the winter will come in handy, my dear hostesses. Good luck preparing for the winter!

pumpkin puree recipe

Pumpkin is a herbaceous plant, a genus of the gourd family. This fruit is very willingly used by humans for food. First courses are prepared from pumpkin (excellent mashed soups, etc. ), second courses, cereals, salads, snacks, excellent desserts, delicious jams, etc. I use pumpkin to make delicious homemade cereals and of course I make sweet pumpkin puree for my child.

Of course, now you can just go and buy ready-made pumpkin and any other puree in the store. But many children simply cannot eat it, usually due to the presence of various preservatives and additives in baby food bought in stores. Therefore, I advise all mothers, if possible, to cook exclusively homemade puree for their children. Today I will tell you how to make homemade, tasty, sweet, healthy pumpkin puree very quickly and easily. After all, having a pumpkin grown on your own plot or bought in a store or in the market, you can pamper your children exclusively with homemade food.

1 Required:

2 How to make baby pumpkin puree:

Needed:

Pumpkin - 800 gr.
Sugar - to taste
Water - according to the level of the pumpkin

How to make baby pumpkin puree:

The most difficult thing in this recipe is to peel the pumpkin from seeds and skin. The process is time consuming, so you can call your spouse for help. I cut the pumpkin into 4 parts. I clean each part of the pumpkin from the pulp and seeds.

We don't throw away the seeds, we'll fry (prick) them later - we get very tasty and healthy seeds, which many people gnaw with great pleasure. It remains for us to peel the pumpkin from the skin. When everything is done, cut the pumpkin pulp into pieces and put in a saucepan. Fill with water at the level of the pumpkin or a little less.

Add sugar and boil pumpkin. Bring to a boil and reduce the fire to a minimum, at the same time, the mass should barely boil. Let the pumpkin soak in this form for about 1 hour. Water evaporates a little, no big deal. This will make the puree thicker. The resulting boiled pumpkin, we just have to puree. We do this with an immersion blender.

One, two, three, and pumpkin puree is ready. Delicious, sunny, tender, and most importantly very healthy. You can leave the puree in the container in which we boiled it or arrange it in small jars, from which your child will eat puree very well. Also, you will know how much pumpkin puree the baby consumed. I put it in jars with a volume of 100 gr. each.

It's more convenient for me. We put the finished chilled pumpkin puree in the refrigerator for storage. Approximately 700-800 ml. The resulting puree is enough for me for 3 days. Then I boil it again and store it in the refrigerator. Also, this puree can be diluted with boiled water, making pumpkin juice (I already told you how to make homemade pumpkin juice). Quickly, simply and to the maximum it is useful for your kid!!! With homemade food, our kids will always be full and cheerful.