Tropical Pumpkin Puree for Baby is a fun twist on the classic pumpkin puree and is made with earthy pumpkin, citrusy pineapple, flavorful coconut and a nice kick of ginger.
You can serve it to baby as a puree, mixed it with Greek yogurt and top with some granola for a fun mama snack or even mixed into a morning smoothie!
It’s getting all pumpkin crazy in my house! It feels like I somehow entered a secret contest late at night after my second glass of wine, where you have to see how many different ways you can incorporate pumpkin into your life – meals, beauty products, coffee, cocktails…
You think I’m kidding about the cocktails.
I wouldn’t do such a thing!
((This cocktail will be mine this weekend))
Pumpkin has taken us hostage, and I am not about to fight it.
Usually, pumpkin purees for baby are on the traditional side – pumpkin mixed with earthy spices such as nutmeg, cinnamon or cloves and maybe paired with sweet potato, squash or even apples.
But you guys, let’s take this baby puree in a whole new direction – a tropical one!
We will take the best of fall – PUMPKINS, and mix it with a fun twist of tropical happiness – PINEAPPLE, COCONUT and GINGER!!
This puree will be the highlight of your baby’s week, because oddly enough, these flavors were meant to go together. Earthy, sweet pumpkin paired with bright and citrusy pineapple, with a kick of fresh ginger to round out the flavors.
They all play so nicely together – unlike my girls!
I made this Tropical Pumpkin Puree recipe using Baby Brezza’s new Glass One Step Baby Food Maker <——— this machine is so awesome!
The base is small enough were it won’t take up a ton of counter space but the bowl itself holds up to 4 cups of pre-stemmed food so it makes a big batch of puree all at once.
The coolest thing though, is the bowl is made of glass – heavy-duty solid glass! No worrying about BPA anything with this new design. Plus you get a little arm work out in the process – score!
Let’s pure-yay it up!
Making this puree in Baby Brezza’s One Step Food Maker is super easy-peasy! But don’t worry, I gave standard directions below as well. It does require a couple more steps to tropical paradise but it’s well worth it.
First, we chop our pie pumpkin in half and then cube it. This alone is probably harder then both of my natural childbirths. It felt like I was wrestling a bear, and the bear won. Only after the fact, did I realize there was probably a better way to do it. There sure was – here you go (get ready for some funky jazz music).
Note to self, get a good vegetable peeler! Must have item for fall produce and will solve the whole wresting bear problem.
We quickly load up the glass bowl with the pumpkin, fill the water tank and hit the 15 minute steam button. It now does all the work for us and we can take a much deserved coffee break.
Time to add in the fun – pineapple, coconut and ginger all go into the glass bowl and we steam for an additional 5 minutes.
Puree this up and it’s time to relax.
I loaded half of the puree in some reusable pouches for easy on-the-go snack for the girls, stirred some into half a container of greek yogurt for breakfast (paired it with some ginger granola! Hello Yum!) and even saved a serving for a quick morning smoothie (added coconut milk, ice and a banana). So many options for so much yum!
Fall in paradise is ready here we come!
Tropical Pumpkin Puree
I made this using the Baby Brezza Glass One Step Baby Food Maker –
3 1/2 cups pumpkin, peeled and chopped
1/2 cup pineapple
1 tablespoon shredded unsweetened coconut*
1 teaspoon fresh ginger, grated
Instructions Using Baby Brezza One Step Baby Food Maker
1. Fill reserve tank with water.
2. In glass bowl, place the chopped pumpkin. Place bowl in machine and lock into place. Select a 15 minute steam only cycle and push the start button.
3. Add in pineapple, coconut and ginger and select a 5 minute steam cycle. Do not drain liquids.
4. Run the blend cycle for 1 minute or until you achieve desired consistency.
Instructions for Regular Cook Method
1. In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the pumpkin into a steamer basket over the boiling water, cover and cook for 15 minutes or until tender.
2. Add the pineapple, coconut and ginger and steam for an additional 5 minutes. Reserve steamer water.
3. Transfer all of the ingredients to a blender or food processor and puree in short bursts until you reach your desired consistency, adding reserved steamer water in 1/4 cup increments if needed.
*I used toasted coconut for a richer flavor but plain shredded coconut works just as well.
Yield – 20 ounces
Storage – 4 days in fridge or 3 months in freezer