Carrot, Corn & Pumpkin Baby Food Puree
This comforting fall flavored Carrot, Corn & Pumpkin 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.
Servings: 10 ounces
- 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
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!
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!