Pumpkin Puree

I bought an organic pumpkin for Baby thinking of introducing him tomorrow onwards but, MIL beat me to it. She got it today and tried it on Baby today. Disappointed not to be the first one but it's good to start him on it earlier than later...

Pumpkins contain some of the best nutritional compounds ever. They are highly loaded with Vitamin A and beta carotene. Beta Carotene is one of the plant carotenoids that when eaten and digested, turns into Vitamin A in the human body. Beta Carotene may reduce the risk of cancer as well as heart disease. It also may be responsible for combating or putting off the degenerative effects of ageing. Pumpkins are also good sources of potassium, protein, and iron. Pumpkins are wonderfully low in fat, low in calories but high in fiber.

But, beware for Beta Carotene is also responsible for "Orange Babies".



PUMPKIN: (one cup - cooked)

VITAMINS:
Vitamin A - 12230 IU
Vitamin C - 11.5 mg
Vitamin K - 2.0
Folate (important during pregnancy) - 22 mcg
Niacin - 1.01 mg

MINERALS:
Potassium - 364 mg
Phosphorus - 74 mg
Magnesium - 22 mg
Calcium - 37 mg
Sodium - 2 mg
Iron - 1.40 mg
Also contains trace amounts of zinc, manganese and copper.

Pumpkin Puree
1. Cut the pumpkin in half and scoop out the seeds (You may want to keep the seeds, they are nutritious and can be roasted to make pepitas)
2. Place an inch of water in a baking pan, then place the halves facing down in the pan. Check on water level while baking.
3. Bake in a 400 degree oven for 40 minutes or until the shell or skin puckers. Remove from the oven and let cool. Scoop out the flesh with a spoon. The flesh will come off very easily if baked completely.
4. Place pumpkin flesh into a bow and mash it until smooth. If you want the consistency of a store bought canned pumpkin then use a processor to make a smooth puree. Add a little breastmilk, formula or cooking water if the puree is too thick.
5. Pour it down a sieve, cheesecloth or coffee filter placed over a deep bowl.
6. Stir with a spoon until all the liquid is sieved completely. This will give a rich and thick puree.
7. Add water as necessary to achieve a smooth, thin consistency.
8. Alternatively, you can cut the pumpkin into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 - 7 to mash it.
9. Serve homemade acorn squash puree to baby lukewarm or transfer room-temperature puree to ice cube trays to freeze for later consumption.
10. Once puree is frozen, remove from ice cube trays and place into freezer-safe storage bags. Label and date. Puree should stay fresh for 6 months
11. When you wish to use the frozen puree, remove the number of cubes you want and microwave in a microwave safe dish until warmed. Stir and allow puree to cool, testing temperature before serving to baby.

Making homemade baby food was such fun! :)


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