Carrot, Corn & Pumpkin Baby Food Puree

This comforting fall-flavored Carrot, Corn & Pumpkin Puree will surely be a winner with baby’s expanding taste buds. Great recipe for 6 months and up – stage 2 baby food.

Carrot, Corn & Pumpkin Baby Food Puree

Sweet, earthy, and with a touch of savory, this puree is about to get licked right off of the spoon.

It’s a good thing it is made with only 3 wholesome ingredients and can be made in only 10 minutes, because this puree is about to become a staple recipe in your house this fall.

Ingredients in this Baby Food Puree

• Carrots
• Corn: fresh off of the cob or frozen works well in this recipe.
• Pumpkin: the best pumpkin to use is peeled and chopped pie pumpkin, but you can also use frozen pumpkin or prepped pumpkin chunks from the grocery.

How to Make Carrot Pumpkin Baby Food Puree

Let’s get cooking! Don’t worry, this is the easy part.

• Prep: peel and roughly chop pumpkin and carrots. You don’t need a ton of pumpkin or carrots in this recipe so you can use leftovers from your dinner or double (or triple) this recipe.
• Steam: place the carrots and pumpkin into a steamer basket and steam until just tender.
• Add Ingredient: add in the corn and steam for a few more minutes.
• Blend: transfer all ingredients into a blender or food processor and puree until creamy and smooth.

Get the recipe: Carrot, Corn & Pumpkin Baby Food Puree

5 stars (15 ratings)

This comforting fall-flavored Carrot, Corn & Pumpkin Puree will surely be a winner with baby’s expanding taste buds. Great recipe for 6 months and up – stage 2 baby food.

Yield: 10 ounces

Prep: 5 minutes minutes

Cook: 12 minutes minutes

Author: Michele Olivier

Course: Main Course

Cuisine: Baby Food

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Ingredients 

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

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Instructions 

• 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 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 reserved water to the puree pictured above.
• Serve and enjoy!

Notes

Note on Pumpkin: I used a small pie pumpkin for this recipe because they tend to be sweeter and easier to use then big carving pumpkins. If you are short on time, you can usually find chopped pumpkin in the prepared food section of your grocery store during the fall months. You can also use pure pumpkin puree from a can if you want to make this recipe when pumpkins are no longer in season.

Spice it Up: this puree would be wonderful with 1/8 tsp nutmeg, 1/4 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp fresh chopped chives, 1/2 tsp fresh chopped rosemary, 1/2 tsp of freshly grated ginger or even 1/4 tsp of mild curry powder.

Age: from about 6 months and up

Yield: 10 ounces

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!

 

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Disclaimer – this post was sponsored by Beech-Nut Baby Food, but the opinions are 100% mine. Thank you for supporting the brands that support Baby FoodE!