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Sunday, December 13, 2009

Creamy pumpkin soup (8 month +)

1 onion finely chopped
1 teaspoon of butter
1 cup of steamed or raw pumpkin
1 carrot
1/4 cup of milk (below 1 year breast milk or formula)
1 cup of chicken or vegetable stock
A pinch of Rock salt or Sea salt (optional)
Half a pinch of pepper :) optional
Cinnamon and Nutmeg optional
1. Melt the butter, add the onions and cook them until soft.
2. Add the carrot and pumpkin (if you are using the raw one, otherwise add in the end). Stir for 2-3 min.
3. Pour the stock into the pot.
4. Add pepper, cinnamon, salt, and nutmeg. Cook until vegetables are soft.
Optional: Put the vegetables and broth into a food processor or blender and blend until smooth. Return to pot.
5. Heat it up again and add milk.

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