Pumpkin baby food combinations

5 Pumpkin Puree Recipes for Baby (stage 1 & 2)

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by Michele Olivier on October 21, 2020 (updated Feb 26, 2021)

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5 stars (1 rating)

These 5 Pumpkin Puree Recipes for Baby are a fun and healthy way for baby to enjoy the flavors of the fall season! Great for 4+ months – Stage 1 & 2 baby food.

Pumpkin Baby Food Ideas

I know your tummy is full from all the pumpkin themed foods rights now –

☕️ Pumpkin Spiced Latte
🥞 Pumpkin Pancakes
🥣 Pumpkin Oatmeal
🍩 Pumpkin Donuts with Maple Glaze
🍝 Pumpkin Pasta with Browned Butter

This list could seriously go on for days 🎃 🎃 🎃

So while you are loving on all of your pumpkin themed foods this month, let’s not forget about baby!

These 5 Pumpkin Baby Food Purees are the perfect way to introduce baby to the magical flavor of pumpkin.

HEALTH BENEFITS OF PUMPKIN

A good source of fiber and can prevent and resolve constipation.
Contains a lot of beta-carotene which helps aid eyesight.
Contains antioxidants and vitamin A to help strengthen immunity.
A good source of calcium to help strengthen bones.

Read more about the benefits of pumpkin for babies in this post: Benefits of Pumpkin for Baby.

WAYS TO COOK PUMPKIN

There are several different ways you can cook pumpkin to make a baby puree. While I prefer to roast the pumpkin to save on the labor of peeling it, you can also steam or boil it.

ROAST

Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin, deseed and chop the pumpkin into smaller sections. Place the pumpkin on a baking sheet and roast for 45-60 minutes or until tender when pricked with a fork. Puree in a blender as directed below.

STEAM

Cut a pie pumpkin into bigger chunks, peel and then roughly chop into smaller pieces before placing the pumpkin cubes into a steamer basket over 2 inches of boiling water for 10-15, or tender when pricked with a fork.

BOILING

Cut a pie pumpkin into bigger chunks, peel and then roughly chop into smaller pieces. Place these pumpkin cubes into a medium saucepan, add enough water to cover the pumpkin and bring to a boil. Reduce to simmer and cook for 15 minutes or when tender with pricked with a fork. Puree in a blender as directed below.

Time-Saving Tip: I have seen pre-peeled and cubed pumpkin in the grocery stores in the produce section as well in the frozen food aisle before. Both of those are great options if you want to save time and steam/boil the pumpkin.

Pumpkin Puree Recipes for Baby

Pumpkin Baby Puree

4.50 stars (8 ratings)

This Pumpkin Baby Food Puree is a creamy and flavorful way to introduce baby to the tastes of the season!

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Tropical Pumpkin Puree

4. 63 stars (8 ratings)

Tropical Pumpkin Baby Food Puree is a fun twist on the classic pumpkin puree and is made with earthy pumpkin, citrusy pineapple, flavorful coconut and a nice kick of ginger.

Get the recipe

Carrot, Corn & Pumpkin Baby Food Puree

5 stars (9 ratings)

This comforting fall flavored Carrot, Corn & Pumpkin will surly be a winner with baby’s expanding tastebuds. And since it is filled with nutrients that help boost baby’s eye, nerve, bone and brain development, it will be a winner with mom as well.

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Pumpkin, Yogurt + Prune Baby Food Puree

5 stars (6 ratings)

A fun seasonal baby food puree that takes only 15 minutes to make and is packed with vitamin A, beta carotene, potassium, protein and iron just from the pumpkin.

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MORE BABY FOOD RECIPES

The Ultimate Guide on How to Make and Serve Homemade Baby Food
18 Stage 2 Baby Purees (that baby will actually eat)
Apple Baby Puree – 3 Delicious Ways
Carrot Applesauce for Baby + Toddler
4 Fall Inspired Recipes for Baby
Roasted Root Veggies + Thyme Puree for Baby

Pumpkin Baby Puree

1 small pumpkin, pie or sugar variety
1 tsp olive oil (optional)
1/2 tsp fresh thyme or sage, roughly chopped
1-2 cups liquid – water, breast milk, formula or stock

Tropical Pumpkin Puree

3 1/2 cup pumpkin, peeled and chopped (roughly half of a small pumpkin)
1/2 cup pineapple chunks, fresh or canned
1 tbsp shredded unsweetened coconut flakes
1/2 tsp fresh ginger, minced

Carrot, Corn & Pumpkin Baby Food Puree

1 1/2 cups carrots, peeled and roughly chopped
1/4 cup sweet corn, fresh or frozen
1/4 cup pumpkin, peeled, seeded and chopped (fresh or frozen)

Pumpkin Chicken Baby Food Puree

1/2 small pie pumpkin, de-seeded and cut into wedges
1/4 lbs boneless skinless chicken breast or thighs
1 parsnip, peeled and roughly chopped
1/4 tsp fresh ginger, minced
1-2 cups liquids – water, breastmilk, formula or no-sodium stock

Pumpkin, Yogurt + Prune Baby Food Puree

1/2 small pie pumpkin, (roughly 3 cups) peeled and roughly chopped
1/2 cup whole plain yogurt
3 dried prunes

Pumpkin Baby Puree

Heat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin.
Scoop out the seeds and strings. Don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin. Chop the pumpkin into smallish pieces and place onto a baking sheet, skin down. Brush on the olive oil, if using. Roast in the oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.
Peel the skin away from the pumpkin. Place the pumpkin inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding the liquid in 1/4 cup increments until you get the desired consistency. I had to add in 1 cup of water to the puree pictured. Serve or freeze for later.

Tropical Pumpkin Puree

In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the pumpkin into a steamer basket over the boiling water, cover and cook for 15 minutes or until tender. Add the pineapple, coconut and ginger and steam for an additional 5 minutes. Reserve steamer water. Transfer all of the ingredients into a blender or food processor and puree in short bursts until you reach a chunky puree or puree on high for 1-2 minutes for a smooth puree, adding reserved steamer water in 1/4 cup increments if needed. Serve or freeze for later.

Carrot, Corn & Pumpkin Baby Food Puree

In a medium saucepan, bring 2 inches of water to a boil. In a steamer basket, place the chopped carrots and pumpkin, cover and steam for 7 minutes. Add in the corn on top of the carrots and pumpkin, cover and steam for an additional 3 minutes. Let cool. Reserve the steamer water. Transfer all of the ingredients into a blender and puree on high for 1-2 minutes or until completely smooth. If the puree is too thick, add in reserved steamer water, breast milk, formula, chicken broth or water in 1/4 cup increments until you reach your desired consistency. I added in 1/2 cup of the reserved water to the puree pictured above.

Pumpkin Chicken Baby Food Puree

Preheat over to 350 degrees F. Line a baking sheet with tinfoil or a silicone 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 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. Once the 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.

Pumpkin, Yogurt + Prune Baby Food Puree

Bring 2 inches of water to a boil in a medium saucepan. Place pumpkin into a steamer basket over boiling water, cover, and cook for 10-15 minutes, or when you can easily prick the pumpkin chunks with a fork. Let cool slightly. Reserve steamer water. Meanwhile, place the prunes into a small bowl and cover with very hot water for 10 minutes. This will let them plump up and become tender. Place the pumpkin, yogurt and prunes into blender or food processor and puree for 1-2 minutes until smooth, adding reserved steamer water in 1/4 cup increments if needed.

Age: 4 months and up

Yield: 10-25 ounces depending on recipe

Additional Spices: Feel free to use the following spices instead of the thyme – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger.

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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NEW TO MAKING PUREES?

THEN CHECK OF MY GUIDE ON WHICH KITCHEN TOOLS YOU ACTUALLY ARE GOING TO NEED TO MAKE THE CREAMIEST AND SMOOTHEST BABY PUREES. HINT, IT’S NOT MANY!

Best Pumpkin Baby Food (Plus Flavor Combos)

Transform fresh pumpkin into a perfectly smooth pumpkin baby food. Serve it as is, combine with other flavors and nutrients, and learn tips for freezing it too!

Pumpkin Baby Food

Fall and winter are a great time of year to make fresh baby food—and pumpkin is a nutrient-dense option to have in the mix. If you are out and about at farm stands or your local pumpkin patch, look for a pie pumpkin and plan to make some puree!.

You can serve it plain, with healthy fats added (such as avocado, coconut, or yogurt, or with other baby foods to make flavorful combinations.

It’s a mellow-tasting baby food to make and enjoy during the fall. And you can easily freeze it for future easy baby meals.

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Ingredients You Need

To make this puree, you just need a pumpkin. Specifically, you need a pie or sugar pumpkin—not the kind you buy to carve into a jack-o-lantern for the best flavor. I made this recipe with a Winter Density Squash, which is an heirloom variety that one of our local farmers grows.

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.

Wash and dry your pumpkin. Cut off the stem and the base. Cut into wedges. Remove the seeds and the stringy stuff. (That’s the technical term, promise, ha!)
Cut into wedges and brush with neutral oil or melted butter. Place on a foil lined baking sheet. Roast until soft.
Scoop off the skin and place into a blender.
Blend, stopping to scrape down the sides as needed to make a smooth puree.

TIP: The amount of puree you wind up with will depend on the size of your pumpkin.

Baby Food Combinations with Pumpkin Puree

You can combine this simple puree with an equal amount of the following purees:

Apple Puree
Banana Puree
Pear Puree
Avocado Puree
Plain whole milk yogurt
Full fat coconut milk
Baby Oatmeal

TIP: You can also get creative and add it to any other baby foods that sound good!

Frequently Asked Questions

Can babies eat pumpkins?

Yes, babies can eat pumpkin soon after starting solids, which typically happens around six months.

Does pumpkin help babies poop?

Freshly made pumpkin puree is a great source of fiber, which may help a baby poop.

What type of pumpkin is best for pumpkin puree?

You need a pie pumpkin or sugar pumpkin, which is not the kind you buy to carve into a jack-o-lantern. These sweeter pumpkins will have the best flavor when roasted.I made this recipe with a Winter Density Squash, which is an heirloom variety that one of our local farmers grows.

How to Store

Store in airtight containers in the fridge for up to 5 days. To freeze, add the cooled puree to a silicone ice cube tray and freeze until firm, then transfer to a zip top freezer bag and store for up to 6 months. Thaw overnight in the fridge.

Find more about freezing baby food since this is a great way to keep the batch fresh.

Best Tips for Success

Stir in a little olive oil, butter, or avocado oil to add flavor and healthy fats to the puree before serving.
Serve plain or combine with another baby food.
Serve the puree on a spoon or add to a Homemade Baby Food Pouch.
You can also use this puree in other baked goods including Pumpkin Oatmeal Muffins, Mini Pumpkin Cupcakes, Pumpkin Smoothies, and Pumpkin Oatmeal for older kiddos (and parents).

Related Recipes

I’d love to hear your feedback on this baby food recipe if you try it—I love hearing from you all!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Author Amy Palanjian

Cuisine American

Course Baby Food

Calories 75kcal

Servings 8

▢ 1 pie or sugar pumpkin
▢ 2 tablespoons olive oil (or avocado oil or melted unsalted butter)

Preheat the oven to 400 degrees F.
Wash and dry your pumpkin.
Cut off the stem and the base. Cut into quarters.
Remove the seeds and the stringy stuff with a spoon and/or a knife.
Cut into 2-3 inch wedges and brush with oil. Place on a foil lined baking sheet.
Roast until soft.
Scoop off the skin and place into a blender.
Blend, stopping to scrape down the sides as needed to make a smooth puree.
Serve, once cooled at least slightly, or combine with another favorite baby food for flavorful combinations.

Baking Sheet
Vitamix Blender
Silicone Ice Cube Tray

Store in airtight containers in the fridge for up to 5 days. To freeze, add the cooled puree to a silicone ice cube tray and freeze until firm, then transfer to a zip top freezer bag and store for up to 6 months. Thaw overnight in the fridge. (Find more about freezing baby food here.)
Stir in a little extra olive oil, butter, or avocado oil to add flavor and healthy fats to the puree before serving.
Serve the puree on a spoon or add to a Homemade Baby Food Pouch.
Serve plain or combine in equal amounts with another baby food such as:

Apple-Pumpkin Puree: Stir together equal amounts pumpkin puree and Apple Puree.

Banana-Pumpkin Puree: Stir together equal amounts pumpkin puree and

Banana Puree.

Avocado-Pumpkin Puree: Stir together equal amounts pumpkin puree and Avocado Puree.

Pumpkin Yogurt: Stir together equal amounts pumpkin puree and plain whole milk. yogurt.

Pumpkin Quinoa Cereal: Stir together equal amounts pumpkin puree and Quinoa Baby Cereal.

Pumpkin Baby Oatmeal: Stir together equal amounts pumpkin puree and Baby Oatmeal.

Calories: 75kcal, Carbohydrates: 11g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 2mg, Potassium: 578mg, Fiber: 1g, Sugar: 5g, Vitamin A: 14472IU, Vitamin C: 15mg, Calcium: 36mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published October 2020.

Lure pumpkin - Encyclopedia Baby food

Victoria Levchuk ©

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:

Orange pumpkin is mainly consumed in our country, but depending on different species, it can be of different 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 season

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 Russia, this vegetable appeared at the end of the 16th century, and gained particular popularity among the peasants.

Pumpkin benefits

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.

Improves sleep.

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 around 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.

Contraindications

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

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

Raw unprocessed product has 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.

Freezing pumpkin

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 Preservation

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.

Encyclopedia Baby Food!

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On our website Encyclopedia Baby Food there is useful information on the nutrition of your children, which is useful for everyone, and we update the website "Encyclopedia Baby Food" constantly and try to search and write only excellent, verified and necessary information for you and your children.

Disclaimer No. 1: It must be understood that the author of the articles on the Baby Food Encyclopedia website is not a medical staff, “I am not a doctor.” The information I share is based on my own experience. My goal is not to teach you how to eat or feed your child, but to talk about how we did it, what new things I learned or read. This expands the picture of Baby Food knowledge, gives you a glimpse of the whole process so you can decide if you like it or not.

Disclaimer No. 2 : However, the above does not cancel a visit to the pediatrician. Before you start complementary foods, you need to get his professional opinion on the best way to introduce new foods for your baby. I also draw your attention to the fact that you need to look at the original date of the published articles, because some of the "best practices" may have changed. Always check with your child's pediatrician about complementary foods and their health.

Disclaimer #3: Keep in mind that every family is unique, every situation is also completely unique. There are no universal solutions. Only you can find what works best for you. Certain goals require certain sacrifices and priorities - not everyone wants to make those choices, and that's GREAT! Just know what you want to achieve, and be ready to get to work, putting the best of your strength!

Disclaimer No. 4: The Encyclopedia Baby Food website uses photos from books on baby food with attribution, for a more complete understanding of the information (Article 1274, paragraph 1, part four of the Civil Code of the Russian Federation). Literature on baby food is found in the public domain on the Internet.

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Vegetable soup with cheese and corn semolina
Vegetable soup with spinach
Vegetable soup-puree with bell pepper
Oatmeal porridge
Pollock fritters
Hot yogurt fritters
Omelet cauliflower 90 in a bag
Spinach and Cheese Omelette
Omelette Pancake
Peach Puree
Baked Apples 7 months +
Zucchini and Carrot Pie
Zucchini Pie
Rice and Zucchini Pie
Fish Pie
Fish and potato pie
White cabbage pizza
Lavash pizza
Pizza with zucchini, tomatoes and sausage
Pizza with tomatoes and olives
Spinach pizza
Rabbit pilaf
Chicken pilaf with banana and corn Puree 9066 and cherries
Banana, cottage cheese and porridge puree 4 cereals
Broccoli (cauliflower) puree
Broccoli, courgette and cauliflower puree
Blueberry puree
Pear puree
Pear and banana puree
Pear and banana puree, baked
Pear and pumpkin puree 7 months +
Pear, pumpkin and peach puree
Pear, apple, plum and prunes puree
Blackberry puree
Turkey puree
Zucchini puree 61 zucchini and broccoli
Zucchini, carrot and potato puree
Quinoa and banana puree
Quinoa and carrot puree
Quinoa, banana and carrot puree
Quinoa, squash and carrot puree
Quinoa, peach and raspberry puree
quinoa, cauliflower, apple, peas and mint
Quinoa, apple, pear and raisin puree
Quinoa, apple, carrot puree
Rabbit, broccoli and cauliflower puree
Chicken, carrot, potato, apple and pea puree
Raspberry, cherry and banana puree
carrots
Carrot and apple puree
Carrot, potato, broccoli puree with cheese
Carrot, potato, apple and quinoa puree
Carrot, pumpkin, apple and prunes puree
Carrot, apple and potato puree
Turnip and carrots
Plum puree
Cottage cheese, strawberry and banana puree
Pumpkin puree
Pumpkin and banana puree
Pumpkin and squash puree
Pumpkin and apple puree
Pumpkin, apple and banana puree
Cauliflower and broccoli puree
Cauliflower and broccoli puree and potatoes
Cauliflower and rice puree
Cauliflower and apple puree
Cauliflower, green peas and squash puree
Cauliflower, turkey and potato puree
Cauliflower, potato and squash puree
Cauliflower, carrot and broccoli puree
Cauliflower, carrot, cheese and rice puree
Cauliflower, apple and courgette puree
Zucchini puree
Zucchini and potato puree
Zucchini, carrot and apple puree 902 cherries
Blueberry puree
Prune puree
Apple, pumpkin, carrot and some curry puree
Apple and pear puree
Apple and strawberry puree
Apple, strawberry and cherry puree
Apple, peach and banana puree
Carrot and pumpkin puree
Cottage cheese and banana puree
Turkey, potato and carrot stew
Zucchini, carrot and broccoli stew
Fish, potato, carrot and broccoli stew
Rice porridge
Whole grain rice porridge
carrot
Rice porridge with pumpkin
Rice porridge with apples
Rice porridge with apple and pear
Rice porridge with apple and pumpkin
Fish cakes with vegetables
Semi-cooked fish
Fish meatballs with ketchup
Baby Fish Soup
Salmon and Celery Fish Soup
Carrot and Kohlrabi Salad
Chickpea Salad
Chickpea and Cabbage Salad
The Laziest Soup
Creamy Kohlrabi Soup
Oatmeal Smoothie Pot
Cheesy Pizza
Pea and Bacon Soup
Baked Vegetable Soup
Kohlrabi Soup
Salmon Soup
Cauliflower Soup
Turnip Potato Soup
Meatball Soup for the Picky Eater
Green apple kohlrabi soup
Rabbit, pumpkin, potato, broccoli and cauliflower soup
Beetroot soup
Pumpkin mushroom soup
Broccoli and celery soup
Soup/stew Pork with Potatoes and Carrots
Cheburek Chebureks
Pumpkin Cheese Sauce (Annabelle Carmel Recipe)
Buzz Lightyear Sandwich
Pumpkin Apple Puree
Pumpkin Apple Juice
Pumpkin Cake
Pumpkin Soup9 Puree
Fruit Salad 61 Bread lavash
Cauliflower with cheese
Linden tea and thyme
Experimental noodle soup with lentils
Apple puree
Apple juice

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Apricot puree with chicken
Banana-apple puree
Banana puree
Borscht
Broth with peas and rice
Baby mashed potatoes with cottage cheese and fruits
Home yeast bread with linen flour
Home cheese
Homemade pizza
Breakfast on the street
Opemen from kolrabi
Bakey carrots
Baked carrots and cherries with a prose of
1 with white beans
Cabbage salad like in a canteen
Mashed potatoes
Quinoa and pumpkin porridge
Quinoa porridge
Breakfast cereals
Quinoa and apple
Strawberry puree
Strawberry puree with banana
Strawberry compote
Compote of wild apples and raspberries
Compote of dried fruits steamed in a thermos for a baby over 8 months old
Corn porridge
Corn porridge with pear
Corn porridge9 with pumpkin
Corn porridge with pumpkin and walrus26 Corn porridge with apple and carrots
Chicken liver in the oven
Chicken cutlets with carrots
Chicken with carrots, sweet peppers and potatoes
Navy pasta
Pasta with orange sauce
Pasta with Gremolata
Muffins with vegetables and egg
New potatoes in their skins
Vermicelli milk soup
Carrot and potato puree
Carrot and rice casserole
Carrot with chicken
Fly agaric from eggs and tomatoes children
Cauliflower and carrot vegetable puree
Vegetable soup with corn semolina
Vegetable soup with cheese and corn semolina
Vegetable soup with spinach
Vegetable puree soup with bell pepper
Oatmeal porridge
pancakes from polions
pancakes on hot kefir
omelet in a package
omelet with broccoli and cauliflower
omnete with spinach and cheese
Omlet pancake
pies of cable 7 months +
pile of cable
Rice and zucchini pie
Fish pie
Fish and potato pie
White cabbage pizza
Lavash pizza
Zucchini, tomato and sausage pizza
Tomato and olive pizza
Pizza with spinach
Rabbit pilaf
Chicken pilaf with green peas and corn
Banana and cherry puree
Banana, cottage cheese and porridge puree 4 cereals
Broccoli (cauliflower) puree
Broccoli, squash and cauliflower puree
Blueberry puree
Pear puree
Pear and banana puree
Pear and banana puree, baked
Pear and pumpkin puree 7 months +
Pear, pumpkin and peach puree
Pear, apple, plum and prunes puree
Blackberry puree
Turkey puree
Zucchini puree
Zucchini and broccoli puree
Zucchini, carrot and potato puree
Quinoa and banana puree
Quinoa and carrot puree
Quinoa, banana and carrot puree 906 , zucchini and carrots
Quinoa, peach and raspberry puree
Quinoa, cauliflower, apple, pea and mint puree
Quinoa, apple, pear and raisin puree
Quinoa, apple, carrot puree
Rabbit, broccoli and mint puree cauliflower
Chicken, carrot, potato, apple and pea puree
Raspberry, cherry and banana puree
Carrot puree
Carrot and apple puree
Carrot, potato, broccoli puree with cheese
Carrot, potato, apple and quinoa puree
Carrot, pumpkin, apple and prune puree
Carrot, apple and potato puree
Turnip and carrot puree
Plum puree
Cottage cheese, strawberry and banana puree
Pumpkin puree
Pumpkin and banana puree
and zucchini
Pumpkin and apple puree
Pumpkin, apple and banana puree
Cauliflower and broccoli puree
Cauliflower and potato puree
Cauliflower and rice puree
Cauliflower and apple puree
Cauliflower and green pea puree and squash
Cauliflower, turkey and potato puree
Cauliflower, potato and squash puree
Cauliflower, carrot and broccoli puree
Cauliflower, carrot, cheese and rice puree
Cauliflower, apple and squash puree
Zucchini puree
Zucchini and potato puree
Zucchini, carrot and apple puree
Cherry puree
Blueberry puree
Prune puree
Apple, pumpkin, carrot and some curry puree
Toy apple puree apple and strawberry puree
Apple, strawberry and cherry puree
Apple, peach and banana puree
Carrot and pumpkin puree
Cottage cheese and banana puree
Turkey, potato and carrot stew
Zucchini, carrot and broccoli stew
Fish, potato, carrot and broccoli stew
Rice porridge
Whole grain rice porridge
Rice porridge with carrots
Rice porridge with pumpkin
Rice porridge with apples
Rice porridge with apple and pear
Rice porridge with apple and pumpkin
Rice porridge with apple and pumpkin
cutlets with vegetables
Ready-to-cook fish
Fish meatballs with ketchup
Fish soup for children
Fish soup with salmon and celery
Carrot and kohlrabi salad
Chickpea salad
Chickpea and cabbage salad
Laziest Soup
Creamy Kohlrabi Soup
Oatmeal Smoothie
Pot Sauce
Cheesy Pizza Sauce
Pea and Bacon Soup
Roasted Vegetable Soup
Kohlrabi Soup 901 Cauliflower Soup
61 Salmon Soup
with potatoes and turnips
Soup with meatballs for the picky eater
Puree of kohlrabi with green apple
Puree of rabbit, pumpkin, potatoes, broccoli and cauliflower
Puree of beetroot
Puree of pumpkin with mushrooms
Broccoli and Celery Soup
Pork Potato and Carrot Soup/Steady
Cheese Pasties
Pumpkin Cheese Sauce (Annabelle Carmel Recipe)
Buzz Lightyear Sandwich
Pumpkin-Apple Puree
Pumpkin-Apple6 Pumpkin Juice
Pumpkin-Apple6 Pumpkin Juice
puree soup
Fruit salad
Mango fruit salad
Lavash bread
Cauliflower with cheese
Linden and thyme tea
Experimental vermicelli and lentil soup puree
Apple puree
Apple juice

8 pumpkin dishes that children will love

Pumpkin is a valuable product, especially in a child's diet. It contains B vitamins, beta-carotene, potassium, magnesium, phosphorus and fiber. At the same time, you can cook a lot of both sweet and savory dishes from pumpkin - some of them will surely appeal to children.

Pumpkin porridge with rice

• Peel the pumpkin, cut into large cubes and simmer over low heat, adding a little water to avoid burning.
• When the pumpkin softens slightly, add a little more water and pour rice directly into the same pan.
• Mix thoroughly, add salt, sugar, cinnamon and a little citric acid to taste.
• If you want the porridge to be more "pumpkiny", add less rice and more pumpkin.
• You can add millet instead of rice, it will also turn out delicious. Serve with butter.

Pumpkin puree soup

Pumpkin puree soup, despite its simplicity, is popular in many restaurants. There are many recipes, we offer a basic one that you can adapt to the tastes of your family.
• So, fry 300-400 g of pumpkin pulp with onions and small carrots in butter.
• Puree in a blender, add hot milk or cream.
• Pour into a saucepan, bring to a boil, add spices, salt and serve, sprinkling cream soup with croutons or pumpkin seeds.
• If you add pre-fried chicken fillet pieces to the soup, it will turn out to be more satisfying, and with MAGGI® Super Seasoning "10 Vegetables" - more fragrant.

Baked pumpkin

This is perhaps the easiest recipe that even a child can handle.
• Spread the pumpkin pulp cut into large squares on a baking sheet covered with foil, bake in the oven until the pumpkin becomes soft.
• Then sprinkle with cinnamon and drizzle with runny flower honey. Healthy dessert is ready.
By the way, the taste of pumpkin goes well with blue cheeses. If, instead of honey, pumpkin is sprinkled with dorblu cheese, you get a savory, but no less tasty dish - however, rather for an adult menu.

Pumpkin fritters

If you like pancakes made from zucchini or potatoes, then why not add pumpkin to them?
• Coarsely grate the zucchini first, then the pumpkin, salt and mix, and then gently squeeze out the excess juice.
• Depending on the amount of the resulting mass, add 1 or 2 chicken eggs, a little flour, mix and fry in a pan, like regular pancakes.
• Serve with sour cream.

Pumpkin chips

• Cut the peeled pumpkin into thin slices, brush with olive oil, salt, sprinkle with sesame seeds and spread on a baking sheet covered with baking paper.
• Bake at 200 degrees for about 15 minutes.
• Be careful not to burn the pumpkin as the baking time may vary depending on the type of pumpkin and the thickness of the slices.
• Get an unusual snack, which can replace store-bought potato chips, cookies and other foods that are not the most healthy for a child.

Fresh pumpkin salad

• Coarsely grate pumpkin, sweet golden apples and carrots.
• Drizzle with olive oil, sprinkle with peeled pumpkin seeds. Healthy vitamin salad is ready.

Pumpkin Cheesecake

For the cheesecake base, you will need 250 g almond biscuits, 120 g butter and 1 tbsp. brown sugar.
For the filling: 250 g pumpkin, 200 g sugar, 500 g Philadelphia cheese, 2 eggs, 2 egg yolks, 200 ml heavy cream, cinnamon, ginger, salt and 3 tbsp. lemon juice.
• Grind cookies in a blender, add melted butter and sugar to it: you should get a soft plastic mass.
• Roll it out and lay it on the bottom of the baking dish, leaving low sides.
• Put in the refrigerator and take care of the filling. At medium speed, mix eggs, yolks, Philadelphia cheese and sugar with a mixer or blender, add pre-prepared pumpkin puree, lemon juice, spices and salt to taste.
• At the end, add the cream and mix again until smooth.
• Pour the finished filling into the mold and send it to the oven preheated to 190 degrees for 50-60 minutes.
• When the cheesecake is done, let it cool straight out of the pan.
• Serve drizzled with hot chocolate or sprinkled with salted caramel.