Carrot pumpkin puree
In this Article
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% |
*Percent Daily Values are based on a 2000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Tip: By eighth month, you can add ingredients like onions, garlic, pepper that have a strong flavor.
