Nothing says fall like the taste of pumpkin – and one of our favourite ways to prepare it at this time of year is by making a delicious soup!
Today’s Spiced Pumpkin Soup recipe contains the wonderful flavours of traditional pumpkin pie spices and is both silky and sumptuous! A big favourite with our whole family, you can share this wonderful soup with YOUR baby from 6 months of age – although you should note that the recipe contains onion and some parents prefer to wait until a little later to introduce onions to their babies, particularly if they are prone to gassiness!
To Make Spiced Pumpkin Soup For Your Baby You Will Need…
1 lb wedge of pumpkin in skin
2 oz (1/4 cup) unsalted butter
1 small onion, sliced
1/2 tsp cinnamon
good pinch ginger
pinch freshly ground black pepper
14 fl oz (1 3/4 cups) low sodium or homemade chicken stock
4 fl oz (1/2 cup) heavy cream *
*The cream in this recipe is optional – the soup can be eaten without it and is still very tasty. However, we like to use a little cream in our soups – the final consistency of the soup is irresistible!
If you need – or prefer – to avoid cow’s milk in your baby’s diet, you can make a substitute cream for your recipes by thoroughly combining 4 oz (1/2 cup) silken tofu with 4 fl oz (1/2 cup) soy milk. Please note, though, that soy is a potential allergen – please see this page for more information about introducing soy to your baby.
Preheat the oven to 375 deg F (180 deg C).
Place the pumpkin wedge in a baking pan, skin side down, and add a little water to the bottom of the pan.
Score the pumpkin with a sharp knife and rub with a little of the unsalted butter. Sprinkle with black pepper, place in the oven and bake until tender (45 mins to 1 hour).
Remove from the oven and cool to a safe handling temperature. Cut off the skin (a lot easier now the pumpkin is cooked!) and cut the pumpkin into chunks.
Melt the butter in a saucepan and sauté the onion until tender.
Add the pumpkin chunks, cinnamon and ginger and cook for 2 minutes.
Pour in the chicken stock, bring to the boil, then reduce the heat and simmer for 10 mins.
Transfer to a blender and puree until completely smooth.
Return to the pot, stir in the cream and warm gently (but don’t boil).
Cool to a safe serving temperature and watch your baby enjoy this nutritious treat!
We have some more easy and healthy pumpkin baby food recipes here
Pumpkin Baby Food Recipes for Halloween | The Homemade Baby Food Recipes Blog
Friday 30th of October 2009
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