Carrot pumpkin puree

Carrot pumpkin puree

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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.