We are now in the middle of the autumn season and it's pumpkin season. This is a great opportunity to replace carrot puree with pumpkin puree. Simply peel and remove the seeds, boil or steam the pumpkin and blend it into a nice, tasty puree.
WHAT ARE THE QUALITIES OF PUMPKIN?
Pumpkin is very rich in carotene and this is what gives it its characteristic orange colour; you should know that it contains almost twice as much carotene as carrots and that a small quantity of 100 g of thick pumpkin soup covers 3 times the daily carotene requirement of infants.
Don't panic, there is no risk of overdosing. Just a nice golden skin, characteristic of baby carrots and soon of baby pumpkins. Some recipes recommend keeping the skin on (especially with pumpkin), but for reasons of hygiene and health safety it is preferable to remove it before cooking. The carotene is essentially in the flesh, so there is nothing to regret.
GOOD ADVICE
Offer this recipe to the whole family, but do not add salt to your child's mashed potatoes, even if you find them a bit bland, as their salt requirements are much lower and their tastes are gradually developing!
Dr Laurence PLUMEY
Nutritionist. Paris Hospitals IDF
Professor of Nutrition
Author of numerous books for the general public