Chicken pumpkin baby food recipe

Pumpkin Chicken Baby Food Puree (high-protein)

Home » Feeding Style » Baby Food Purees » Stage Two » Pumpkin Chicken Baby Food Puree

by Michele Olivier on October 18, 2014 (updated Feb 26, 2021)

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This Pumpkin Chicken Baby Food Puree is a delicious fall inspired recipe for baby. Made with pumpkin, chicken, parsnips and ginger for a fun and nutritious take on the tastes of the season. Great for 6+ months – stage 2 baby food.

Pumpkin Chicken Baby Food Puree

Let’s make a deal. You can have this delicious Fall inspired pumpkin recipe, but in exchange I need something from you.

Isn’t that how all great friendships work – give and take. I would normally just invite you over for some coffee or wine and we would chat for hours, but seeing that you are there and I am here, I don’t think that would work out. But if you want to stop reading and grab that drink, I am certainly okay with that.

So let me talk up this recipe a little bit.

It starts by having us multi-tasking on the oven. Roasting the pumpkin, chicken and parsnip all at the same time, giving us some time to sit back and do our favorite momma activity – have a quick cap-nap, stare at a blank wall, drink another cup of coffee. The time is yours, use it wisely for something that isn’t on your to-do list.

After the roasting happens, the next steps are simple and painless. All you have to do is scape the warm pumpkin off the skin, dump everything into a blender and puree for a couple seconds. Then you are done. Check and check. A seasonal puree that is loaded with goodness through and through. A spicy, buttery puree that your little one will gobble up.

Now, what I need from you. Advice. That’s it. I wouldn’t ask for anything too big.

I need some advice on how to make time in my life for working out. It is just. not.happening! I feel like since the new baby came, I just can’t seem to find the time, energy or motivation to put on my gym clothes and get my sweet on. So let me ask you – how do you make time for yourself? How do you motivate yourself when the kids are down for naps and the only thing you want to do is take a long nap yourself? When do you workout? Morning or Night? What advice can you give me?

Go ahead and leave your comments below –  give it to me straight.

See that wasn’t such a bad trade!

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  • 1/2 small pie pumpkin, de-seeded and cut into wedges
  • 1/4 lbs boneless skinless chicken breast (see notes below)
  • 1 parsnip, peeled and roughly chop
  • 1/2 tsp fresh ginger, minced
  • 1-2 cups liquids – water, breastmilk, formula, no-sodium stock
  • Preheat over to 350 degrees F. Line a baking sheet with tinfoil or a silicon mat.

  • Lay a large piece of tin foil on top of a cutting board or counter. Place the chicken breast and parsnips onto the piece of foil. Wrap the chicken and parsnips up tightly in the foil like a package, leaving the seams of the foil at the top. Place onto one side of the baking sheet.

  • Place the wedges of the pumpkin on the other side of the baking sheet.

  • Place the baking sheet in the oven and bake for 30 minutes.

  • Remove the chicken tin foil packet and let cool. Bake the pumpkin for an additional 10-15 minutes or until easily pricked with a fork. Let pumpkin cool slightly.

  • One pumpkin is cool enough to handle, scrape the skin off the pumpkin and discard.

  • Cut chicken into cubes.

  • Place the chicken, parsnips, pumpkin and ginger into a blender or food processor and puree for 1-2 minutes, adding in 1/4 cup of liquid at a time if needed.

Age: 6+ months

Yield: 30 ounces

Note on Chicken: I would recommend purchasing organic and free-range chicken for this baby puree as there will be no added hormones.  

Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).

Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!


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Pumpkin and Chicken Puree | Baby Food age 8 months


1 When can a baby eat butternut squash?

2 Preparation of a Butternut squash

3 Are these baby food recipes freezable?

If you’re looking for tasty, healthy, and easy baby puree recipes, you’ve come to the right place. In this article, we share a recipe with pumpkin and chicken. 

Age: 6-8 months+ 


  • 1/3 pumpkin
  • 100gm Minced chicken


Step 1 – Cut the pumpkin into two equal sections. Remove the seeds in the lower part.

Step 2 – Preheat your oven to 176 C. Place the two equal parts of your pumpkin on a baking tray.

Step 4 – Bake for at least one hour. Then, scoop out any soft pulp from their skin. 

Step 5 – Add the pumpkin to a blender and blend until it has become a puree.

Step 6 – Make sure the chicken is skinless and boneless.

Step 7 – Chop the chicken into cubes and cook it in a pan with boiling water. Boiling the chicken makes it super soft and easy to puree.

Step 8 – Add the chicken to the pumpkin and mix them into a smooth puree. 

When can a baby eat butternut squash?

Many individuals keep asking when a baby can eat butternut squash. This diet can be introduced to a baby with a minimum of 4-6 months as a solid diet. It is therefore advisable to consult a medical practitioner first in case your baby has food allergies. This diet acts as a value addition to your child’s solid food.

We recommend that you consult with your baby’s pediatrician on introducing solid foods as generalities may not apply to your infant.

Preparation of a Butternut squash

Squash is normally processed through steaming, oven- heating, and baking. This is an essential tip to keep the nutrients intact as well as to retain the taste of the vegetable. Below are key steps to consider when preparing butternut squash for your baby.


– Cut the butternut squash into two equal sections. Remove the seeds in the lower part.
– Preheat your oven to 176 C. Place the two equal parts of your butternut squash on a baking tray.
– Bake for at least one hour. Then, scoop out any soft pulp from their skin. Mash or puree the baked pulp before you consider feeding your baby.


– Cut the butternut squash into many and small cubes.
– Pour an inch of purified water into your cooking pot. Place a steamer inside the cooking pot with the small cubes of squash.
– Steam your butternut squash for at least seven minutes and at most ten minutes. Always steam with a medium flame. Check if they are ready by poking them with a fork.
– Serve your squash as finger food. You should always let it cool before serving to your baby.

Are these baby food recipes freezable?

You should store your batch of avocado baby meals in a refrigerator using an airtight container for up to 72 hours.

You can freeze this baby food into different portions by employing pouring the mixture into ice cubes or in small food storage containers.

Looking for more pumpkin baby food recipes? Check our article 4x recipes with butternut squash.

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Gul-khanum with pumpkin and chicken, step-by-step recipe for 1821 kcal, photo, ingredients

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1 hour and 30 minutes

Recipe for:

12 pers. This is a kind of dumplings, only with an unusual molding method.

Original rose-shaped dumplings will decorate the festive table and surprise any guest first with their appearance and then with their inner content. They hide a lot of juicy and fragrant stuffing from chicken and pumpkin. You won’t even feel the taste of pumpkin, but it will give the meat juiciness and subtle sweetness.

And most importantly, making such roses is much faster than traditional dumplings, and steaming eliminates the possibility of falling apart and escaping juice.

Cook this dish at least once, and you will cook it again and again.

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Ingredients for



9077 9000 9000 9000 9030,
2 1 pc.
1 tsp.

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Step by step recipe with photo

So, lightly beat the egg with a fork with salt (a teaspoon without top), stir with milk and water, add half the flour and add vegetable oil. Mix until smooth. Gradually add the rest of the flour. The dough turns out obedient, does not stick to hands. We collect it in a ball, wrap it in cling film and leave it for half an hour.

While the dough is resting, let's work on the filling. To do this, cut the chicken fillet into small cubes.

Peeled pumpkin also cut into small cubes.

Mix chopped pumpkin, chicken and herbs. In the original recipe, it was recommended to take a bunch of cilantro, I did not have it. I took half a bunch of parsley and dill.

Salt to taste and mix thoroughly by hand.

Now you can start forming the roses. Take a piece of dough a little larger than a walnut. We roll it into a rectangle about 5x20 cm. In the middle along the entire length of the rectangle, not reaching the edges, lay out the filling. There should be enough of it so that you can freely blind the edges of the strip.

Pinch along the larger side. We get a long and thin "sausage".

refined vegetable oil

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