5 Pumpkin Puree Recipes for Baby (stage 1 & 2) - Baby Foode (2024)

Author: Michele Olivier

Course: Main Course

Cuisine: Baby Food

Pumpkin Baby Puree

• 1 small pumpkin, pie or sugar variety
• 1 tsp olive oil (optional)
• 1/2 tsp fresh thyme or sage, roughly chopped
• 1-2 cups liquid – water, breast milk, formula or stock

Tropical Pumpkin Puree

• 3 1/2 cup pumpkin, peeled and chopped (roughly half of a small pumpkin)
• 1/2 cup pineapple chunks, fresh or canned
• 1 tbsp shredded unsweetened coconut flakes
• 1/2 tsp fresh ginger, minced

Carrot, Corn & Pumpkin Baby Food Puree

• 1 1/2 cups carrots, peeled and roughly chopped
• 1/4 cup sweet corn, fresh or frozen
• 1/4 cup pumpkin, peeled, seeded and chopped (fresh or frozen)

Pumpkin Chicken Baby Food Puree

• 1/2 small pie pumpkin, de-seeded and cut into wedges
• 1/4 lbs boneless skinless chicken breast or thighs
• 1 parsnip, peeled and roughly chopped
• 1/4 tsp fresh ginger, minced
• 1-2 cups liquids – water, breastmilk, formula or no-sodium stock

Pumpkin, Yogurt + Prune Baby Food Puree

• 1/2 small pie pumpkin, (roughly 3 cups) peeled and roughly chopped
• 1/2 cup whole plain yogurt
• 3 dried prunes

Pumpkin Baby Puree

• Heat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin.

• Scoop out the seeds and strings. Don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin. Chop the pumpkin into smallish pieces and place onto a baking sheet, skin down. Brush on the olive oil, if using. Roast in the oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.

• Peel the skin away from the pumpkin. Place the pumpkin inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding the liquid in 1/4 cup increments until you get the desired consistency. I had to add in 1 cup of water to the puree pictured. Serve or freeze for later.

Tropical Pumpkin Puree

• In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the pumpkin into a steamer basket over the boiling water, cover and cook for 15 minutes or until tender. Add the pineapple, coconut and ginger and steam for an additional 5 minutes. Reserve steamer water. Transfer all of the ingredients into a blender or food processor and puree in short bursts until you reach a chunky puree or puree on high for 1-2 minutes for a smooth puree, adding reserved steamer water in 1/4 cup increments if needed. Serve or freeze for later.

Carrot, Corn & Pumpkin Baby Food Puree

• In a medium saucepan, bring 2 inches of water to a boil. In a steamer basket, place the chopped carrots and pumpkin, cover and steam for 7 minutes. Add in the corn on top of the carrots and pumpkin, cover and steam for an additional 3 minutes. Let cool. Reserve the steamer water. Transfer all of the ingredients into a blender and puree on high for 1-2 minutes or until completely smooth. If the puree is too thick, add in reserved steamer water, breast milk, formula, chicken broth or water in 1/4 cup increments until you reach your desired consistency. I added in 1/2 cup of the reserved water to the puree pictured above.

Pumpkin Chicken Baby Food Puree

• Preheat over to 350 degrees F. Line a baking sheet with tinfoil or a silicone mat.Lay a large piece of tin foil on top of a cutting board or counter. Place the chicken breast and parsnips onto the piece of foil. Wrap chicken and parsnips up tightly in the foil like a package, leaving the seams of the foil at the top. Place onto one side of the baking sheet. Place the wedges of the pumpkin on the other side of the baking sheet.Place the baking sheet in the oven and bake for 30 minutes.Remove the chicken tin foil packet and let cool. Bake the pumpkin for an additional 10-15 minutes or until easily pricked with a fork. Let pumpkin cool slightly.Once the pumpkin is cool enough to handle, scrape the skin off the pumpkin and discard.Cut chicken into cubes.Place the chicken, parsnips, pumpkin and ginger into a blender or food processor and puree for 1-2 minutes, adding in 1/4 cup of liquid at a time if needed.

Pumpkin, Yogurt + Prune Baby Food Puree

• Bring 2 inches of water to a boil in a medium saucepan. Place pumpkin into a steamer basket over boiling water, cover, and cook for 10-15 minutes, or when you can easily prick the pumpkin chunks with a fork. Let cool slightly. Reserve steamer water.Meanwhile, place the prunes into a small bowl and cover with very hot water for 10 minutes. This will let them plump up and become tender. Place the pumpkin, yogurt and prunes into blender or food processor and puree for 1-2 minutes until smooth, adding reserved steamer water in 1/4 cup increments if needed.

Age: 4 months and up

Yield:10-25 ounces depending on recipe

Additional Spices: Feel free to use the following spices instead of the thyme – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger.

Storage:Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).

Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!