Pumpkin puree was a great success. This puree is so delicious that our baby licked her hands and face all over. I don’t even blame her.
I don’t know about you but I simply love fall. Finally, it’s fairy tale o’clock with a cup of tea and time for pumpkin window craft. We have bought one of these on the vegetable market. It was sweet and fragrant.
Tip: Be sure to have enough water in the pot and check it from time to time. In case of need add more water. Trust me, it is better than to cry over a spilled milk – in this case, burnt pumpkin.
|Preparation time:||10 minutes|
|Cook time:||30 minutes|
- 2 tbsp rapeseed oil
- 1 Hokkaido pumpkin
- MM, or AM as needed
Peel the pumpkin, slice it to middle-sized slices and remove the seeds. It is best to use a sharp knife to peel the pumpkin. Use table spoon to remove the pumpkin seeds, it is easy to scoop out the pumpkin.
Dice 3 or 4 slices and steam it untill soft (approx. 30 minutes). Mix the dices using hand blender until smooth and add additional ingredients as needed. Blend more and serve right away.
Tip: Once prepared, keep the puree refrigerated and use within 2 days or store some portions into the freezer. Use the frozen puree within 3 months. You can use clip containers from Béaba or Babymoov.
Pumpkin puree and my little pumpkin baby
Emily was thrilled by the new taste after a few bites. I would say that it was fun for her and she couldn’t be more elated. The next day, she couldn’t decide whether she liked it not. After a few moments, she ate one portion and she looked happy.
The first bites took us some time. She was curious and she was examining the pumpkin flavor. She took the time to decide if she likes it or not. But after a few bites, we were sure, she loved it.
Pumpkin soup for parents
We had a lot of extra slices of the pumpkin so my husband decided to cook an autumn soup. This gourmet experience is worthy to be shared so I want to share it with you. This recipe is inspired by our local master chef, but we added a few twists.
|Preparation time:||15 minutes|
|Cook time:||30 minutes|
- 1 middle-sized Hakkaido pumpkin
- 1.5l vegetable stock
- 1 middle-sized onion
- 3.5 oz coconut milk
- 2 or 3 smaller potatoes
- a pinch of salt
- a pinch of pepper
- pine nuts
- slices of coconut
- chilli flakes
Peel the pumpkin and scoop out the seeds. Slice and dice onions. Saute the onions in a larger pot, just for a few minutes since it will cook later. Add the pumpkin and sear everything to mix the flavor. Add salt and pepper and diced potatoes to thicken the soup.
For extra taste add cardamon, several threads of saffron and a small pinch of nutmeg. This is the twist for your flavor pallet. Mix everything gently and let the food fry for a moment.
Pour vegetable stock into the mixture until it is 1 inch over the ingredients and let it simmer for 15 minutes. Blend it with hand blender and pour coconut milk while mixing it with long-handled wooden spoon.
Serve the soup in a bowl and decorate the dish with coconut slices, pine nuts and chopped corriander. You can also add caramelized pumpkin seeds and chilli flakes (do not use chilli while breastfeeding).
Bon appétit.Last update: