Roasted Pumpkin Puree

Stage 1
Written By Small Titties


Stage 1 (4+ Month)

This simple, nutritious pumpkin puree is a great first food for babies, but it’s also perfect for adults as a cozy side or addition to soups, pies, or smoothies. Using just a few basic ingredients, this recipe highlights the natural sweetness of pumpkin while adding a hint of fresh thyme or s


Ingredients:

- 1 small pumpkin (pie or sugar pumpkin variety)

- 1 tsp olive oil (optional, for extra richness)

- 1/2 tsp fresh thyme or sage, roughly chopped (or 1/4 tsp dried)

- 1-2 cups liquid (water, breast milk, formula, or stock — use according to your preference for consistency)


Instructions:

  1. Preheat the oven: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.

  2. Prep the pumpkin: Slice off the top of the pumpkin and cut it lengthwise down the middle to create two halves. Scoop out the seeds and stringy fibers from the center (don’t worry about getting all the little bits, as they’ll puree nicely later).

  3. Cut the pumpkin: Chop the pumpkin into small chunks (about 2-3 inch pieces) and place them on the prepared baking sheet, with the skin side facing down.

  4. Roast the pumpkin: If you're using olive oil, brush a small amount onto the pumpkin pieces for extra flavor and a slightly caramelized finish. Roast the pumpkin in the oven for 45-60 minutes, or until the flesh is very tender and a fork can easily pierce it.

  5. Cool the pumpkin: Let the roasted pumpkin cool down for a few minutes, until it's safe to handle.

  6. Remove the skin: Once cooled, use your hands or a spoon to peel away the skin. The skin should come off easily once the pumpkin is fully roasted.

  7. Puree the pumpkin: Place the roasted pumpkin flesh in a food processor or blender. Add the fresh thyme or sage (or dried, if using). Start blending, adding liquid 1/4 cup at a time until you achieve your desired consistency. You may need to add about 1 cup of water or more to get a smooth, creamy texture.

  8. Serve or store: For babies, serve the puree as-is or mix it with breast milk or formula for extra smoothness. For adults, serve the pumpkin puree as a side dish, use it as a base for soups, or incorporate it into other dishes like casseroles or pasta sauces.

If you have leftovers, freeze the puree in ice cube trays or small containers for future use.


Optional Variations:

  • Spices: Add a pinch of cinnamon or nutmeg for a warm, fall-inspired flavor.

  • Savory: Stir in a bit of garlic powder, onion powder, or a dash of salt to create a savory pumpkin puree.

  • Sweet: If serving for adults or as a treat, a little maple syrup or honey (for babies 1 year or older) can sweeten the puree.

Enjoy

the creamy, comforting goodness of this roasted pumpkin puree!


Small Titties