This comforting fall flavored Carrot, Corn & Pumpkin Puree will surly be a winner with baby’s expanding tastebuds. And since it is filled with nutrients that help boost baby’s eye, nerve, bone and brain development, it will be a winner with mom as well.
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 cooked in only 10 minutes, because this puree is about to become a staple recipe in your house this fall.
If you don’t have 10 minutes, don’t worry. Beech-Nut already did all of the work for you with their jarred version of this puree! And yes, they use the exact same 3 ingredients and cooking process that I am using below. It truly is the closest to homemade baby food on the market. Score!
This puree is loaded with vitamin A (beta-carotene), B, C, D, E and K, fiber, magnesium, potassium and calcium, making it as nutritious as it is delicious! I am going to keep this short, so here are just a few of the amazing benefits found in this carrot, corn & pumpkin puree.
Carrots – Carrots are filled with 3 nutrients (beta carotene, lutein and zeaxanthin) which boost baby’s eye health.
Corn – Corn is high in Thiamin, which is essential for promoting healthy nerves and brain development.
Pumpkin – Pumpkin is rich in tryptophan, which has been shown to help baby relax, unwind and sleep better! That alone is reason enough to serve pumpkin to baby at every meal;)
Let’s get cooking! Don’t worry, this is the easy part.
All we are going to do is quickly steam the carrots and pumpkin until just tender beforetossing in a little sweet corn for a few more minutes to make their flavors pop. Then into the blender everything goes for a quick blend.
And there you have it, you are done!
A couple of quick notes about this puree before you roll up your sleeves and get rocking and rolling on it. Carrots tend to need way more liquids while pureeing then you would think, so reserve the leftover steamer water to add in while blending. Feel free to use breast milk, formula, stock or plain water instead of the reserved steamer water if you want. I used a 1/2 cup of reserved water while I was blending the puree and it was still a pretty thick puree, so don’t be shy when adding in the liquids. Also, while the recipe for the Beech-Nut puree doesn’t have any spices in it, I think this puree would be an amazing recipe to add in a pinch of cinnamon, nutmeg, rosemary or even a mild curry powder. I have more spice add-in recommendations at the bottom of the recipe.
Since this is the first time baby will get to experience all of the wonderful flavors of the fall season, let’s start it off right and serve up this delicious fall puree right away!
Carrot, Corn + Pumpkin Baby Food Puree
1 1/2 cups carrots, chopped
1/4 cup sweet corn, fresh or frozen
1/4 cup pie pumpkin, peeled, seeded and chopped
- 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 the 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!
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
Prep Time: 5 minutes
Cook Time: 10 minutes
Storage: store in an air-tight container in fridge for 4 days or in freezer for 4 months. These are one of our favorite freezer storage trays.
New to making purees? Then check of my guide on which kitchen tools you actually are going to need. Hint, it’s not many!
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!