Yummy Spiced Pumpkin Puree
About this Recipe
Autumn is the time for the Pumpkin. Bursting with Vitamin A, it’s the perfect food to boost your baby’s immune system heading into winter.
NOT JUST FOR BABIES >>>
To spice up your kid’s next muffin or pancake’s – swap 1/4cup of this recipe for every egg. Delicious.
- 1/8 pumpkin, skin cut off and cut into small cubes
- 1 Tsp Coconut oil
- 1-2 tsp pumpkin spice mix
- 1/4 can (or more) of coconut cream
For the pumpkin Spiced Mixture
1 tsp Cinnamon, 1/2 tsp ginger, clove, Nutmeg
Step by Step Instructions
Turn on oven to 160-degree celsius fan bake or 170 celsius normal. Put coconut oil in a roasting tray and let it melt as the oven warms up.
When the oil is melted, take out of the oven and place the cubed pumpkin in roasting tin. Coat pumpkin with the melted oil.
Sprinkle over the pumpkin spice mixture and coat the cubes of pumpkin.
Roast pumpkin until soft.
While pumpkin is still hot, blend it with the coconut cream. Adding more coconut cream to get the desired consistency.
Serve warm. Be warned, if you taste it, you may not have any left for your little one.
Fridge: 5-7 days
Freezer: 4-6 months
TIP: Freeze into portions using an ice-cube tray or muffin tins.