Halloween Pumpkin recipes for Babies, (6 months+)

October 28, 2009 by Baby Chums
Filed under: Tips

Pumpkin baby food recipes, (6 months+)

Pumpkin’s strong orange colour is natures signal that it is rich in beta-carotene, an important anti-oxidant that the body converts to vitamin A. It’s also a good source of vitamin C, potassium and calcium.

When selecting a pumpkin to prepare for your babies food, avoid a soft pumpkin, or one that appears light for it’s size. Make sure that it is hard and heavy, this indicates that it’s of good quality.

Smaller sugar pumpkins are preferred for baby food. Generally have a much better flavor than the huge pumpkins that are typically carved out for Halloween Jack O Lanterns.

Pumpkin and Parsnip Puree (6 months+)

This parsnip and pumpkin puree recipe tastes absolutely delicious, yet it’s so simple to make!

1 parsnip
8oz (1 cup) fresh pumpkin
tiny pinch ground nutmeg
1 tsp chopped fresh chives

Peel and dice the parsnip and the pumpkin.
Steam, or simmer in a little water, until nice and tender.
Drain, then blend well in a food processor - or, if you prefer, mash well with a fork.
Stir in the nutmeg and chives.

Handy tip

Don’t let the seeds go to waste. Roasted pumpkin seeds make an excellent high energy snack for adults. Simply wash the seeds to remove the strings and blot dry. Then toss with a little vegetable oil and spread in a single layer on a shallow baking sheet. Bake at 250 deg F for 10-15 mins, stirring two or three times. Cool before storing.

Simple pumpkin and peach rice (6 months+)

This yummy recipe is ideal for older babies who are able to palette lumpier textures.

4 oz (1/2 cup) cooked brown rice
8 oz (1 cup) pumpkin, peeled and diced, with seeds removed
1/2 small, ripe peach, peeled and diced
water or homemade chicken stock

Place the diced pumpkin and peach into a saucepan and cover with the water or stock (we like to use stock as it gives a richer flavor).
Simmer for around 20 mins, then stir in the brown rice.
Continue to cook for 10 mins, adding more water/stock if the mixture becomes too dry.
Serve to your baby, either as a side dish or a complete meal. The sweetness of the peach makes this a really tasty dish.

Pumpkin stew with cinnamon (6 months+)

1 lb (2 cups) pumpkin, cut into 1 inch strips
5 fl oz (2/3 cup) water
1 tsp unsalted butter
1 tsp flour
5 fl oz (2/3 cup) milk (you can use formula/breastmilk if you wish)
pinch cinnamon
pinch freshly ground black pepper (optional)

Place the pumpkin strips in a saucepan with the water and butter and simmer until very tender.
Drain, reserving the cooking liquid, and place in a warm dish.
Mix the flour and milk together to form a smooth paste, then stir in the water you used to cook the pumpkin.
Pour mixture back into the saucepan and boil for a few minutes, stirring constantly.
Add the pepper and cinnamon, then pour the sauce over the pumpkin strips.
Mash lightly with a fork, or puree if necessary.

Pumpkin ‘n pasta (7 months+)

8 oz pasta shapes
4 oz (1/2 cup) cream cheese
2 oz (1/2 cup) grated Parmesan cheese
2 oz (1/4 cup) unsalted butter
2 fl oz (1/4 cup) milk (use breastmilk/formula if you prefer)
4oz (1/2 cup) cooked pumpkin, mashed
A pinch of nutmeg

Cook the pasta according to the directions on the pack.
Place the cream cheese, Parmesan, milk and butter in a saucepan and cook gently until the cream cheese has melted, stirring often.
Add the cooked pumpkin and nutmeg and continue to cook until heated throughout.
Toss with the pasta and serve, chopping the pasta shapes as necessary.

Happy Halloween!