6 months +

Pumpkin Puree

Prep: 10-30 mins
Cooks in: 10-30 mins
Serves: 2

Contains:

  • No Allergens

Suitable for:

  • Vegetarian

  • Vegan

  • No gluten

  • No dairy

Ingredients

150g pumpkin
100g carrots
40g leeks
200ml water
1 tbsp of olive oil

Contains:

  • No Allergens

Method

Step 1

Peel and dice the pumpkin and carrots and wash and dice the leeks. Heat the olive oil in a saucepan and add the pumpkin, leeks and carrots. Stir fry for 3 minutes. Add the water and bring to boil, cover with the saucepan lid and simmer for 15 minutes until the vegetables are tender. If there is still a lot of liquid left in the saucepan, cook for a further 5 minutes without the lid on.   

You can swap the pumpkin for butternut squash for a great tasting alternative

step 1/2

Method

Step 2

Remove the pan from the heat and puree the vegetables to the desired texture. You can either push through a sieve or use blender. Add a little water if a thinner consistency is better for your little one.

You can swap the pumpkin for butternut squash for a great tasting alternative

step 2/2