Vegetarian Pumpkin Soup with Apple

Today’s baby food recipe is for a wonderful, aromatic pumpkin soup that’s quick and easy to make because it uses canned pumpkin instead of fresh!

Canned pumpkin is an acceptable –  and convenient  – alternative to fresh, and is similar in terms of both flavour and nutritional value.

Check the can, however – some varieties have salt added (which should be avoided).

Others may contain pumpkin pie spice – this may not work in all recipes, but won’t actually hurt at all in this one.

Click here for more information about making baby food with canned vegetables and fruits

For this vegetarian pumpkin soup with apple you will need…

14oz can pumpkin
olive oil
pinch freshly ground black pepper (optional)
1 small onion, chopped
1 large, sweet apple, cored and chopped (we like to leave the apple unpeeled, but you may prefer to peel yours – click here for more information to help you decide!)
16 fl oz (2 cups) low sodium or homemade vegetable stock
generous pinch of nutmeg
3 fl oz (1/3 cup) half and half or single cream (optional)

Heat the oil in a saucepan and saute the onion and chopped apple until golden and tender.

Add the pumpkin, then stir in the stock and bring to the boil.

Lower the heat and simmer, covered, for 10 mins until the apple is very soft.

Add the nutmeg and black pepper (if using), then puree in a blender.

EITHER

Cool and serve

OR

Return the soup to the pan and quickly stir in the half and half (single cream), which gives a creamier texture!

Deliciously simple… with a lovely sweet taste your baby will enjoy!