Tasty Pumpkin Baby Food Recipes

Handy tip

Don’t let the seeds go to waste – roasted pumpkin seeds make an excellent high energy snack for the 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.

If you wish, you can add salt, then cool before storing.

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

1. Peel and dice the parsnip and the pumpkin.
2. Steam, or simmer in a little water, until nice and tender.
3. Drain, then blend well in a food processor – or, if you prefer, mash well with a fork.
4. Simply stir in the nutmeg and chives… and serve!

More baby food recipes with parsnips

Simple pumpkin and peach rice

This yummy recipe is ideal for older babies who are enjoying 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

1. 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 flavour).
2. Simmer for around 20 mins, then stir in the brown rice.
3. 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 – your little one will never eat plain old rice again!

Easy pumpkin soup (6 months+)

8 oz (1 cup) pumpkin, sliced

2 tsp unsalted butter

7 fl oz (just under 1 cup) water

little milk (you can use formula/breastmilk if you wish)

pinch freshly ground black pepper (optional)

2 drops of maple syrup

1. Place the sliced pumpkin in a pan with the water and butter.
2. Simmer until very tender.
3. Puree, then use a little milk to thin the mixture to a creamy consistency.
4. Add the black pepper and maple syrup, then return to the pan and heat through.
5. If your baby is enjoying finger foods, you can serve this with strips of lightly toasted bread, or even make some “baby croutons”.
6. Simply slice whole wheat bread into strips, then bake in a low oven until dry and hard!

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)

1. Place the pumpkin strips in a saucepan with the water and butter and simmer until very tender.
2. Drain, reserving the cooking liquid, and place in a warm dish.
3. Mix the flour and milk together to form a smooth paste, then stir in the water you used to cook the pumpkin.
4. Pour mixture back into the saucepan and boil for a few minutes, stirring constantly.
5. Add the pepper and cinnamon, then pour the sauce over the pumpkin strips.
6. 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

pinch nutmeg

1. Cook the pasta according to the directions on the pack.
2. Place the cream cheese, Parmesan, milk and butter in a saucepan and cook gently until the cream cheese has melted, stirring often.
3. Add the cooked pumpkin and nutmeg and continue to cook until heated throughout.

Readers' Pics

My pumpkin eats pumpkin!

When she was all done with this creation she grabbed the bowl and tried to lick it!

Gloria – Dubai, United Arab Emirates