When I prepared this recipe to my baby boy (10 months old) it was like an epiphany for him. He liked this simple pumpkin soup so much that I can safely say that for two years he has eaten it at least 1 time a week. This recipe can not be simpler. In fact there are only two ingredients (3 counting the water) 🙂 From this dose you should prepare about 15 cups (240 ml each) that you can freeze and use as needed. Also if you take notice that most of pumpkins can remain fresh at room temperature for about six months, you can set aside a couple of these delicious vegetables, and you can serve this soup to your child for almost a whole year long.
- 1 kg pumpkin (peeled and seedless)
- 500 g carrots
Instructions: Pumpkin and carrots soup for babies and toddlers
Wash and peel the carrots. Remove the tips, cut the carots into small pieces and place them in a large pot. Add the previously cleaned pumpkin that you have cut into large pieces. Pour cold water in the pot just to cover the vegetables and turn on the flame.
Bring the water to a boil and turn off the heat as soon as the carrots become soft (the pumpkin should be ready before the carrots). Allow to cool down slightly and blend it all with the immersion blender or in a vertical mixer. Divide into containers and put them in the freezer for later use.
As soon as you need this soup, you can heat it over low flame and serve according to the needs of your child with some cooked rice, small pasta, rice gruel, or otherwise.
lot of love. B.