Hi there! I’m Brooke, a mom of three amazing kids and a passionate cook! Over the years, I’ve developed loads of baby-friendly recipes. Today, I’m excited to share my pumpkin and zucchini puree recipe – perfect for babies starting on solids at 6 months.
How to Prepare this Nutritious Puree
Begin by peeling the pumpkin, zucchini, and potato. Chop them into small pieces. Heat a medium pot with a splash of extra-virgin olive oil. Toss in the veggies and sauté for 10 minutes. Add enough water to cover the ingredients, and let it simmer for 15 minutes or until the potato is soft.
Transfer the cooked potato, pumpkin, and zucchini to a blender and blend until smooth. If it’s too thick, feel free to add some cooking water, breast milk, or formula for a creamier texture. Pour the puree into a bowl, stir in a bit of extra-virgin olive oil, and voila! It’s ready for your baby to enjoy once it’s cool.
Tips and Tricks for Extra Flavor and Nutrition
For an added taste and nutrient boost, include a cooked egg yolk. For babies over 10 months, mix in some cream cheese or a cheese slice during blending for extra creaminess. For a richer flavor, use unsalted vegetable broth instead of water.
| Ingredient | Quantity |
|---|---|
| Pumpkin | As required |
| Zucchini | As required |
| Potato | As required |
| Extra-Virgin Olive Oil | To taste |
| Water/Breast Milk/Formula | As needed |
| Cooked Egg Yolk (Optional) | 1 |
| Cream Cheese (Optional) | For babies >10 months |
| Unsalted Vegetable Broth (Optional) | As an alternative to water |