Preparation: 20 min Cooking: 25 min
Ingredients for 4 people
- Pumpkin: 800 grams
- Potato: 4
- Onion: 2
- Butter: 40 grams
- Nutmeg
- Peel the squash and cut into large cubes. Peel and dice the potatoes. Peel and chop the onion.
- Melt half the butter in a casserole dish and fry the onion for 5 minutes. Add the diced squash and potatoes. Cover with water, season and cook covered for 20 minutes. Blend in a blender to make a smooth soup.
- Add the nutmeg and serve immediately.
Extra smooth (from 4 months)
Boil or steam and blend finely, without adding salt.
30 g: pumpkin
You can add breast or infant milk to make the purée smoother without boiling it.
Smooth (from 6 months)
Boil or steam and blend finely, without adding salt.
200 g: pumpkin and potato soup with nutmeg
You can add breast or infant milk for extra creaminess without boiling it.
Mouliné (from 8 months)
Boil or steam and mash them, without adding salt.
200 g: pumpkin and potato soup with nutmeg
Chunks (from 12 months)
The same recipe as my parents
150 g: pumpkin and potato soup with nutmeg
The quantities of baby food are lower than those of 8 months because the child normally has an extra starter. Add 5g of fat at the end of cooking, at each meal from 6 months. No added salt.