

Pumpkin Puree




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

Organix Baby & Toddler Cookbook
Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!