Is pumpkin a good first food for babies
Pumpkin Puree - Healthy Little Foodies
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Pumpkin Puree is a great first food for babies but can also be used to make your favourite pumpkin recipes. Use it in baked goods, stir it into oatmeal or add it to pasta sauces, risottos and soups.How to Make Pumpkin Puree
Pumpkins can be baked, steamed or boiled. Baking pumpkins is my prefered method as I believe it gives the best flavour and is better for retaining nutrients. I also find it less labour intensive (no need to cut off the peel before cooking.)
For these reasons, I always recommend roasting pumpkin when making pumpkin puree.
Preheat oven to 190C / 375F and line a baking tray with baking paper. Cut the pumpkin in half, through the stem, and scoop out the seeds and stringy fibres.
Cut into large chunks and roast, uncovered, for approximately 45-50 minutes, until tender.
Once cool enough to handle, remove the flesh from the skin and puree in a food processor or blender.
If you would prefer to boil/steam –
- Cut the pumpkin in half, through the stem, and scoop out the seeds and stringy fibres.
- Chop into 2-3cm (1 inch) chunks and peel.
- Add to boiling water and cook for around 20-30 mins (until tender) or add to a steamer or metal colander over boiling water and steam for about 50 minutes (until tender).
- Puree in a food processor or blender.
Like a lot of fruit and vegetables, pumpkins come in a number of varieties. You can really use any variety but field pumpkins are not recommended.
Field pumpkins, like those used for jack o’ lanterns, have very little flavour, are tough and stringy. They are best left for carving and decoration and should be avoided if making pumpkin puree.
I use Kent pumpkin (also known as a Japanese Kabocha), which is a popular variety here in Australia. If you are based in the USA look for pumpkins labelled sugar or pie pumpkins
Inspect the pumpkin, visually, to see if it has any cuts, bruises or strange discolourations on its skin. If the pumpkin doesn’t look 100% on the outside, chances are it won’t be of the best quality.
Knock the pumpkin on the side with your knuckles, the best pumpkins to have a deep, hollow sound when you tap them.
Test the pumpkin texture with your finger and be sure that the flesh does not give. Soft spots are a sign that the pumpkin won’t last much longerPumpkin Puree for Babies
Pumpkin puree can be enjoyed as it is or mixed with a range of other sweet and savoury purees. Some suggestions include
- apple puree
- carrot puree
- sweet potato puree
Try adding different herbs and spices to give it a completely different flavour profile. Add a little cinnamon, clove, ginger and nutmeg for a delicious sweet puree (mixed with yoghurt, apple, oatmeal etc.) Or add a little thyme, rosemary, cumin or turmeric for a savoury puree (mixed with carrot, potato, chicken, rice etc).Other Uses for Pumpkin Puree
The first time I tried pumpkin in a sweet dish was when I lived in Arkansas, USA back in 2011. Before then I would have only really used it in savoury dishes, mainly soups (coming from the UK).
I guess it depends on where you are from to what you associate it with. Here in Australia, I see it featured a lot in salads. This just shows how versatile pumpkin is. Try using this homemade pumpkin puree in:
- Butternut Squash Mac and Cheese (sub the butternut squash with pumpkin puree)
- Sweet Potato Brownies (sub sweet potato puree with pumpkin puree)
- Sweet Potato Muffins (sub the sweet potato puree with pumpkin puree)
- Pumpkin Risotto (Sub pumpkin chunks for approx 2 cups (450g) pumpkin puree)
80g of pumpkin (roughly 3 heaped tablespoons) counts as one portion of your five-a-day (1)
Pumpkin is an excellent source of beta-carotene, which your body turns into vitamin A and is a good source of vitamins C & E. It is a great source of potassium and contains other minerals such as calcium and magnesium (2)
- Place in an airtight container and store in the refrigerator for up to 3 days.
- Alternatively, spoon the puree into ice-cube trays and freeze until solid. (Flexible ice cube trays work best as it is easier to pop out the frozen cubes.) Once fully frozen, pop them all out and place into a freezer bag or container and return to the freezer. Freeze for up to 3 months.
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5 from 1 vote
Pumpkin Puree is a great first food for babies but can also be used to make your favourite pumpkin recipes. Ditch the canned puree and use this homemade pumpkin puree in baked goods, stir it into oatmeal or add it to pasta sauces, risottos and soups.
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Food Processor, Blender or Stick Blender
- ▢ 1 Pumpkin * SEE NOTE 1
Heat the oven to 190c / 375f and line a baking sheet with parchment paper
Rinse the pumpkin under cold water to remove any dirt and pat dry with a clean tea towel.
Using a sharp knife cut the pumpkin down the middle, through the stem, and scoop out the seeds and stringy fibres.
Chop the pumpkin into large chunks. * SEE NOTE 3
Bake in the oven for 45-50 min, until the flesh is tender and can be easily pierced with a fork.
Once cool enough to handle, scoop the flesh from the peel and add to a food processor or blender. Blend until smooth.
- I used a Kent / Jap Pumpkin (popular in Australia). Most varieties will work but the large field pumpkins (used for Halloween decoration/ carving) are not recommended. My pumpkin was 1.23kg (approx 2.7lb) in size and yields 6 cups of puree.
- If USA based look for sugar or pie pumpkins.
- I cut mine into 16 chunks of approx the same size. If using smaller pumpkins you will have fewer chunks.
Nutritonal information is a ROUGH guide only, calculated using an online nutrition calculator.
Amount Per Serving
Calories 68 Calories from Fat 9
% Daily Value*
Saturated Fat 1g5%
Vitamin A 2734IU55%
Vitamin C 25mg30%
* Percent Daily Values are based on a 2000 calorie diet.
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Amy Whiteford runs the blog Healthy Little Foodies. She is a mum to two, has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition. She uses her experience and knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more
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Pumpkin for Babies - First Foods for Baby
When can babies eat pumpkin?
Pumpkin may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.
Background and origins of pumpkin
There is so much more to celebrate about the pumpkin than its role as a jack o’ lantern for Halloween. First, not all pumpkins are round and orange; the gourds come in a cornucopia of shapes, textures, and hues—some with brilliant red skin and pale, yellow flesh, others covered by a deep green rind speckled with white streaks, there are even steely blue pumpkins with flesh the color of saffron. Pumpkin is another word for squash—specifically, gourds with thicker skin than chayote, cucumber, zucchini, and other more delicate cousins in the squash family. Pumpkins and squash originated in Central America, where they have been grown by Indigenous people for thousands of years, and today they are cultivated all over the world. Pumpkins also come in a range of flavors. For example, the Halloween carving pumpkins have a watery, flat taste compared to the nutty and sweet calabazas of the Caribbean; the dense, aromatic zapallos of South America; and the smooth, creamy butternuts and cheese pumpkins of North America and Australia.
★Tip: When purchasing fresh pumpkin for cooking, look for smaller squash called “sugar pumpkins” or Long Island Cheese pumpkins. While there are hundreds to try, these two are widely available and delicious when used to make pies and other baked treats.
Is pumpkin healthy for babies?
Yes. Pumpkin is loaded with vitamin A to help strengthen baby’s eyesight, growth, and immune system. Depending on the variety, pumpkin also contains other essential nutrients like vitamin E, vitamin B6, folate, and fiber, vitamin C, iron, potassium, and more.1
Pumpkin is also high in carotenoids—a fancy word for plant compounds, some of which our bodies convert to vitamin A, and others like lutein and zeaxanthin which have antioxidant effects on the body.2 Studies indicate that carotenoids may reduce the risk of cancer and help address natural cell damage in the body.3 What’s more, the longer pumpkin is allowed to cure after harvest, the more carotenoids it produces. 4
When buying containers of processed pumpkin, look for a BPA-free label. BPA is used to line the interior of food containers and plastic bottles, and studies show that frequent exposure can disrupt baby’s bodily functions.5 6 Increasingly, companies are moving toward “BPA-free” food packaging, however, similar chemicals called BPS and BPF are also used to line containers. While they are also considered to disrupt the endocrine system in our bodies, there is no legislation requiring the labeling of these chemicals on food products.7 8
★Tip: To cut a large pumpkin without losing a finger or a limb, first place the gourd upright on a cutting board with the stem facing up. Insert a sharp knife near the stem and push down on the knife’s handle to cut through the flesh. Hold the opposite side of the pumpkin and continue pushing the knife down into the pumpkin until it reaches the cutting board. Carefully remove the knife, then repeat on the opposite side. Use your hands to crack the pumpkin in two halves, then scoop out the seeds. Now decide what shapes you want to create—chunks, crescent moons, large cubes—and cut accordingly. Now you’re ready to cook!
Is pumpkin a common choking hazard for babies?
No. Cooked pumpkin is not a common choking hazard, but its seeds can be. As always, be sure to create a safe eating environment and always stay near baby during mealtime. Check out our age-appropriate serving suggestions!
For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.
Is pumpkin a common allergen?
No. Allergies to both pumpkin flesh and seed are rare, though it’s not uncommon to get an itchy rash on the hands after handling winter squashes.9 To minimize any reaction, wash your hands after handling, and baby’s face and hands after eating.
As you would when introducing any new food, start by offering a small quantity on its own for the first couple of servings. If there is no adverse reaction, gradually increase the quantity over future meals.
How do you prepare pumpkin for babies with baby-led weaning?
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience. Your child is an individual and may have needs or considerations beyond generally accepted practices. In determining the recommendations for size and shape of foods, we use the best available scientific information regarding gross, fine, and oral motor development to minimize choking risk. The preparation suggestions we offer are for informational purposes only and are not a substitute for child-specific, one-on-one advice from your pediatric medical or health professional or provider. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food. We advise you to follow all safety protocols we suggest to create a safe eating environment and to make educated choices for your child regarding their specific needs. Never disregard professional medical advice or delay in seeking it because of something you have read or seen here.
6 to 9 months old: Offer well-cooked and mashed pumpkin for baby to eat with their hands (or from a pre-loaded spoon) or let baby munch on crescent-shaped pieces of well-cooked pumpkin with the rind on or off (babies will not likely have the jaw strength to bite through the rind at this age). If a too-big piece of food breaks off while eating, stay calm and give the child a chance to work the food forward independently. You can also coach baby to spit food out by sticking out your own tongue and saying, “Ahhh”. Remember that babies have a couple of strong, protective reflexes at this age, including a gag reflex to help keep food forward in the mouth.
9 to 12 months old: Serve bite-size pieces of well-cooked pumpkin if baby has developed their pincer grasp and consider continuing to offer large pieces of well-cooked pumpkin (rind removed) as well. You can, of course, continue with mashed pumpkin as well, which is a nutritious addition to other soft foods like warm cereal, quinoa, or yogurt.
12 to 24 months old: Offer bite-sized pieces of well-cooked pumpkin along with a fork to encourage utensil practice. Help show how it is used by pre-loading the fork for the toddler to pick up independently.
For more information on how to cut food for baby’s age, hop over to our section on Food Sizes & Shapes.
Recipe: Roast Pumpkin
- 1 small sugar pumpkin (about 3 pounds)
- 1 tablespoon avocado oil, olive oil, or sunflower oil
- Preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius. Line a sheet tray with parchment paper.
- Cut the pumpkin into your shapes of choice—chunks, crescent moons, or large cubes. Compost the seeds or reserve to make roasted pumpkin seeds.
- Coat the pumpkin shapes with the oil of your choice and space evenly on the sheet tray.
- Roast until a knife easily inserts into the thickest part of one of your pumpkin shapes.
- Remove from the oven and let cool. If the skin is still on the pumpkin, use a spoon to scrape away from the flesh once the shapes are cool to the touch.
- Serve: Place a couple of pumpkin shapes on a plate and serve to the child as finger food. If you’d like to encourage utensil practice, place a fork on the side of the plate, and eat your serving alongside them to show how it’s done!
To store: Place the roasted pumpkin in an air-tight container and store in the fridge for up to 1 week or the freezer for up to 1 month.
Pumpkin is nutty and sweet—a taste that pairs well with similar flavors like almond, amaranth, chestnut, coconut, corn, quinoa, or rice. Balance the pumpkin’s sweetness with tart flavor from cranberry, grapefruit, pomegranate, pineapple, tamarind, or tomato. Add cinnamon, curry, nutmeg, rosemary, sage, or your favorite seasonings and spices for extra layers of flavor!
J. Truppi, MSN, CNS
V. Kalami, MNSP, RD
K. Rappaport, OTR/L, MS, SCFES, IBCLC
S. Bajowala, MD, FAAAAI. (allergy section)
R. Ruiz, MD Board-Certified General Pediatrician and Pediatric Gastroenterologist
- Kulczyński, B., & Gramza-Michałowska, A. (2019). The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars. Molecules (Basel, Switzerland), 24(18), 3212. DOI :10.3390/molecules24183212. Retrieved October 28, 2020
- Kulczyński, B., & Gramza-Michałowska, A. (2019). The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars. Molecules (Basel, Switzerland), 24(18), 3212. DOI: 10.3390/molecules24183212. Retrieved October 28, 2020
- Zhang, M.K., Zhang, M.P., Mazourek, M., Tadmor, Y., Li, L. (2014). Regulatory control of carotenoid accumulation in winter squash during storage. Planta, 240(5), 1063–1074. DOI:10.1007/s00425-014-2147-6. Retrieved October 12, 2020
- Jaswir, I., Shahidan, N., Othman, R., Has-Yun Hashim, Y. Z., Octavianti, F., & bin Salleh, M. N. (2014). Effects of season and storage period on accumulation of individual carotenoids in pumpkin flesh (Cucurbita moschata). Journal of oleo science, 63(8), 761–767. DOI:10.5650/jos.ess13186. Retrieved October 28, 2020
- Braun, J.M. (2017). Early-life exposure to EDCs: role in childhood obesity and neurodevelopment. Nature Reviews Endocrinology, 13(3):161-173. DOI:10.1038/nrendo.2016.186. Retrieved October 28, 2020
- Acconcia, F., Pallottini, V., Marino, M. (2015). Molecular Mechanisms of Action of BPA. Dose-response : a publication of International Hormesis Society, 13(4), 1559325815610582. DOI:10.1177/1559325815610582. Retrieved October 26, 2020
- Wanger, C. (2014). Bisphenol S. Food Packaging Forum. Retrieved September 30, 2020
- Jacobson, M.H., Woodward, M., Bao, W., Liu, B., Trasande, L. (2019). Urinary Bisphenols and Obesity Prevalence Among U. S. Children and Adolescents. Journal of the Endocrine Society, 3(9), 1715-1726. DOI:10.1210/js.2019-00201. Retrieved September 30, 2020
- Butternut squash (Cucurbita moschata) dermatitis., U.S. National Library of Medicine, National Institutes of Health. Retrieved November 22, 2019.
Lure pumpkin - Encyclopedia Baby foodLevchuk Victoria ©
Pumpkin is almost not present in the diet of modern man. Today, pumpkins are associated with Cinderella or Halloween, although some people think of pumpkin pie or pumpkin rice porridge. Pumpkin is a food that can be cooked and consumed in many different ways. Pumpkin is a bright and sweet baby food that allows you to introduce colors and diversify the texture and taste of the child. It has various benefits for improving overall health, and therefore, this vegetable should not be excluded from the baby's diet.
Cooking is healthy!
- Quinoa and pumpkin porridge;
- Pumpkin-apple juice;
- Pumpkin puree soup.
below is a list of all the recipes on the Encyclopedia Baby Food website or go to the Recipes section.
Easy to use sitemap Encyclopedia Baby Food with a list of all articles and recipes.
Types of pumpkin
Table of contents:
In our country, orange pumpkin is mainly consumed, but depending on different types, it can be of various colors, shapes and sizes, such as orange, yellow, white, green and others, spherical , cylindrical or pear-shaped, sizes from smallest to giant. The most common Russian species are nutmeg, large-fruited, hard-skinned pumpkins. It is best to use the nutmeg type for baby feeding with pumpkin, as it is considered the most delicious and vitamin variety.
Pumpkin is considered an autumn vegetable for a reason. Pumpkin season is from August to March, but the best time to use it in cooking is from October to November. It can be found on the market from August to March, but pumpkin has the best and richest taste in the middle of autumn.
The story of the pumpkin
The word " pumpkin" comes from the Greek " pepõn" which means " big melon". The word was gradually formed from the French - "Ponpon", from the English - "Pumpion", then renamed "pumpkin".
Pumpkin was one of the many foods used by Native American Indians and was an unexpected discovery for pilgrims. The Indians pounded gourd strips, dried them, made floor mats, and then sold them.
Although it is difficult to name only America as the birthplace of the pumpkin, some scientists name such countries as northern Africa, China and even India.
In Rus', this vegetable appeared at the end of the 16th century, and gained particular popularity among the peasants.
Experts put pumpkin on the same level as zucchini and broccoli in baby food and recognize it as an important product in a child's diet. Pumpkin has an intense color, indicating a high content of beta-carotene, which converts to vitamin A. Pumpkin is also an excellent source of vitamins B1, B3, B5, B6, C. It is rich in magnesium, potassium and fiber, omega-3 fatty acids and complex carbohydrates such as starch. The main reason for introducing pumpkin into complementary foods is the presence in its composition of rare vitamins K and T, which are found only in this vegetable.
The vegetable stimulates the digestive system, and the fibrous structure of the pumpkin prevents constipation in the child.
Beneficial effect on bones and muscle structure, gastrointestinal tract and vision.
Prevents anemia, pumpkin contains more iron than apples.
Increases the body's resistance.
Strengthens the immune system.
Pumpkin contains potassium salts essential for excellent cardiac and vascular function. Pumpkin seeds are a natural source of phytosterols. Phytosterols can lower both total cholesterol and bad cholesterol (LDL) by inhibiting the absorption of dietary cholesterol. It is also a good source of zinc and polyunsaturated fatty acids.
Pumpkin is a rich source of fiber. Fiber quickly saturates the body, so the child can eat less and thus consume fewer calories.
B-carotene reduces sun damage to the skin and acts as an anti-inflammatory agent. In addition, α-carotene slows down the aging process and delays the appearance of wrinkles on the skin.
Pumpkin seeds are a rich source of the amino acid tryptophan, which is important for the production of serotonin, a hormone responsible for improving mood. A handful of pumpkin seeds can help in a psychological uplift.
Pumpkin prevents and helps control diabetes. The ingredients in pumpkin and its seeds provide an excellent aid in blood glucose absorption and help balance liver glucose levels.
Introduction to pumpkin complementary foods
Pumpkin complementary foods should be started at approximately 6-7 months of age. The orange color of the product is a natural sign of the possibility of developing an allergy to the product in a child, so most pediatricians advise adding this vegetable to the child's diet later. To begin with, zucchini, broccoli and cauliflower are introduced into complementary foods, and only then pumpkin. The rule of waiting 4-7 days with this vegetable must be carefully observed, as this is the first colored product in the baby's complementary foods. It is better if pumpkin complementary foods are introduced closer to 7 months. However, it must be taken into account that the risk of developing an allergy to pumpkin is much lower than to carrots or citrus fruit. We just advise caution, but do not give up the vegetable, as the benefits are too attractive.
Pumpkin is a rich source of essential nutrients for baby's well-being, immune system strengthening, deworming, antioxidants and antimicrobial properties.
Pumpkin seeds can also be introduced into baby's complementary foods, as they are rarely allergic. They can be introduced to a child at 10 months in a form that eliminates the risk of suffocation (i.e., the shredded look). Whole seeds are given to children aged 1. 5 to 2 years. At this age, the child has strong teeth to chew well, and he is already on the general adult diet.
Pumpkin should be introduced as a regular vegetable, i.e. gradually bring to the prescribed norm in grams, based on the age of the child, we look at the complementary feeding scheme. Further, pumpkin can be given, if every day, then no more than 30 grams, here this rule is the same as with carrots. If you plan to give pumpkin 1-2 times a week, then 100-150 grams at a time, again depending on the age of the child and the portion eaten.
Baby is allergic to pumpkin
Pumpkin is one of the vegetables that can cause an allergic reaction in a baby because it contains a lot of carotene and contains the unique f225 protein. An allergic reaction to pumpkin is standard in the form of a small rash on any part of the body, unpleasant itching, swelling of the nose and throat. It must be borne in mind that an allergy to pumpkin may not appear immediately, but within about a week, therefore it is so important to keep a child's food diary in order to track the reaction to the product during the time and exclude it from complementary foods.
How to give pumpkin
At the age of 6-7 months pumpkin should be introduced as a one-component puree. Pumpkin juice can be given to a child after 12 months, pumpkin seeds can be given from 10 months. It can be combined with other fruits, vegetables, meat as new foods are introduced into the child's diet.
There are countless ways to introduce your baby to pumpkin after weaning. As your baby gets older, you can make pumpkin soup or pumpkin chips (these are thin slices of pumpkin baked in the oven with olive oil, salt, pepper, and various spices such as small coriander or ginger). In addition, pumpkin can be used as the main ingredient in a pie, muffins, and you can also make a salad for a child. Finally, we can use it to create incredible homemade jams and sweets.
One of the easiest pumpkin ideas is to cut it into small pieces, sprinkle it with sugar and cinnamon and bake it in the oven or pot until tender. Accordingly, instead of sugar, you can pre-pour olive oil and season with salt, various spices, such as cumin and coriander, and you get a wonderful side dish for meat. You can cut the pumpkin into thin slices, fry and add to the salad. And you can also cook a wonderful pumpkin puree, which is suitable not only for meat, but also for fish or seafood. From pumpkin, Uzbek pilaf or fruit pilaf is surprisingly tasty. Pumpkin also goes well with potatoes. Meat in French, where there is no potato, but there is a pumpkin, it also turns out original and tasty.
How to choose a pumpkin for feeding
When buying a whole pumpkin, you need to pay attention to the absence of marks of blows, cuts and other damage, as well as signs of decay. It is believed that the brighter the color of the pumpkin, the sweeter it is. The stalk should be dry, a sign of a ripe pumpkin. When tapping a vegetable, a dull sound is heard. The peel of the pumpkin should be firm and not squeeze through. If you buy a part of a pumpkin, then you need to pay attention to the seeds, which must be hard and ripe, the presence of empty seeds indicates the immaturity of the vegetable. And the pumpkin itself or its cut should look juicy and “alive”, as if it had just been cut.
How to store a pumpkin
A whole pumpkin can be stored on the balcony at a temperature of 5 to 15 degrees. The main thing is that the place is dry, cool, dark, not wet, then the pumpkin can be stored for 4 to 6 months. The main thing is to check it periodically and in case of damage to the product, use it in cooking.
Pumpkin slices can be wrapped in cling film and refrigerated for up to one week. You can also store pumpkin in the freezer for up to 8-12 months when deep frozen.
A sweet, tasty, aromatic vegetable that many kids like, but don't overdo it. Pumpkin contains as much carotene as carrots. Excess carotene leads to allergic reactions. Pumpkin is dangerous for diabetics because it is rich in carbohydrates and sugars. It is also worth refraining from eating pumpkin for people suffering from stomach and duodenal ulcers.
Raw pumpkin is not recommended unless the place and method of its growth is known. Excessive consumption of this vegetable will please the yellow color of the child's skin.
How to cook pumpkin?
Traditionally, the child is offered one-component pumpkin puree. You can prepare it from fresh or frozen product. Everything depends on the season. You can cook pumpkin for feeding in a slow cooker, a double boiler, in an ordinary saucepan on fire, in an oven, in a microwave.
Remember that pumpkin tends to lose its nutritional value when cooked for a long time. Baking pumpkins for weaning will ensure that most of the nutrients are retained for the baby.
The pumpkin should be cooked immediately after it has been cut. After cooking, pumpkin puree should be used or immediately refrigerated.
cooking method pumpkin
If pumpkin is used for baking, it should be taken into account that the product is watery, if left in the air for a long time, especially with sugar, such a dish will be baked for a long time or not baked at all. Therefore, when I cook pumpkin muffins, I put the crushed pumpkin in the finished dough so that I can put everything in the oven in 10 minutes. And most importantly, put the baking powder at the very end a couple of minutes before baking.
Pumpkin juice can be given to a child after 12 months. However, the juice must be prepared, i.e. boil. You can take pumpkin puree and dilute it with boiled water, you get a wonderful juice with pulp. Raw pumpkin juice should not be given to a baby under 3 years of age. After introducing citrus fruits into the baby's diet, you can add lemon or orange juice to pumpkin juice for a richer taste. You can combine pumpkin juice with other fruit juices, namely apple, pear, peach, etc.
Complementary foods raw pumpkin
The raw unprocessed product contains much more useful vitamins and elements, but it is much more difficult for a baby to chew and then digest the rather rough texture of raw pumpkin, so you should refrain from eating it until the age of 3. After 3 years, offer the baby raw pumpkin, grated or as part of fresh fruit salads.
Pumpkin in baby food.
Lure pumpkin can be frozen. Usually a whole pumpkin is perfectly stored for a long time, but if it is cut into pieces, then it will last no more than 7 days in the refrigerator. Therefore, the pumpkin must be washed, cut into small pieces, dried, folded into bags and put in the freezer for a quick freeze.
Pumpkin freezes perfectly. The finished pumpkin will turn into a brownish orange, so don't worry about that.
When freezing, leave some headroom on the top of the container or freeze it in a bag as pumpkin may expand when frozen.
Pumpkin may separate when thawed due to air bubbles, so pumpkin pieces are usually only used for making porridge or pumpkin puree. This will not affect the quality or taste of the pumpkin.
Pumpkin puree can be frozen in containers, ice cube trays or ziplock bags.
Frozen pumpkin slices can be stored in the freezer for 8 to 12 months, pumpkin puree can be stored for no more than 3 months.
Pumpkin is rarely sealed in jars for long-term storage, as the product itself will lie perfectly all winter on the balcony. But sometimes you can cook wonderful dishes for even longer storage, especially for children.
Pumpkin is used to make excellent pumpkin juice for feeding, which is rolled up in jars and stored for more than a year. So in the summer you can please your baby with pumpkin juice. The juice is thick, with pulp, saturated, it can be diluted with boiled water. If you take sweet varieties of pumpkin, then you can close the pumpkin juice without sugar.
Delicious pumpkin jam with the addition of a couple of oranges, delicate jam with orange flavor, will please any child. Moreover, pumpkin is a cheaper product, as for me, because I get it for free, so pumpkin-orange jam is just licking your fingers.
We offer you recipes for baked pumpkin.
Pumpkin in the oven- a simple recipe
Baked pumpkin with apples
Pumpkin casserole with chicken
pumpkin in the oven
pumpkin in the oven- a simple recipe
You will need:
- Techn 2 kg,
- Confectionery foil.
How to cook:
Wash pumpkin, remove seeds, remove pulp. Cut the pulp into small pieces. The smaller the size of the pieces, the faster the vegetable will bake.
Wrap pumpkin cubes in foil.
Bake at 220C for about 60 minutes.
Pumpkin is ready when the pieces are soft and can be easily pierced with a fork.
Baked pumpkin with apples
You will need:
- pumpkin - 300g,
- Green Ortorical apple - 2 pcs,
- Vegetable oil - 5 ml,
- honey - 2 table. spoons,
- Cinnamon to taste.
How to cook:
Rinse and peel the pumpkin and apples well.
Cut into slices.
Spread breadcrumbs on a greased baking sheet.
Lay the pumpkin slices in the first layer.
Lay the apple slices in the second layer.
Drizzle or spread honey on top.
Bake in a preheated oven at 120C for half an hour or less.
Here is a recipe for a pumpkin dessert for children.
Pumpkin casserole with chicken
An excellent recipe for a child for dinner or lunch,
You will need:
- Chicken fillet - 250 gr,
- Pumpkin - 250 gr,
- Tomato - 1 pcs, semi-hard cheese,
- Chicken egg - 1 pc.,
- Greens to taste.
How to cook:
Chicken fillet must first be boiled until half cooked, then let it cool down a bit and cut into smaller pieces.
Grate the cheese.
Beat the egg.
Cut the tomato into rings.
In a baking dish greased with vegetable oil, place half of the chopped tomato and pumpkin.
The second layer is finely chopped chicken meat.
Pour the meat over the egg.
Sprinkle with chopped herbs.
Then again the remaining tomatoes and pumpkin.
Bake at 200C for 50 minutes to an hour.
This is such a delicious pumpkin casserole recipe.