Carrot pumpkin puree

By Mrunal | Updated: 06/02/2019

Carrot and pumpkin – these sweeter tasting vegetables from the yellow-orange vegetable category, are rich in antioxidant beta-carotene. Hence, this soup will help your baby develop good vision.

Serves	Preparation Time	Cooking Time
1 People	10 Minutes	15 Minutes

Ingredients

1 carrot, peeled and chopped
1/4 cup pumpkin peeled and chopped
2 cups filtered water
A slice of lemon

Method

Step 1

Put water and the chopped pumpkin and carrot in a pressure cooker.

Step 2

Cook for two whistles or until the vegetables are soft.

Step 3

Cool slightly and blend in a mixer to a smooth purée.

Step 4

Pour the purée into a broad non-stick pan and bring to boil, with occasional stirring.

Step 5

Squeeze lemon for taste.

Step 6

Serve lukewarm.

Nutritional Information

Serving: 1 (1.5 cup cooked)

Calories	71	Sodium	706 mg
Total Fat	0 g	Potassium	585 mg
Saturated	0 g	Total Carbs	17 g
Polyunsaturated	0 g	Dietary Fiber	8 g
Monounsaturated	0 g	Sugars	2 g
Trans	0 g	Protein	2 g
Cholesterol	0 mg	Vitamin A	85%
Calcium	5%	Vitamin C	23%
Iron	9%