I suggest making pumpkin soup. The soup has a rich taste, with a subtle citrus note. It is very useful and easy to digest. Since the soup is intended for children, all ingredients are pureed with an immersion blender. For older children, you can add fine paste to the soup, which will make the soup even more nutritious.

To prepare pumpkin soup for a child aged 1 year, you need to immediately prepare the products according to the list.

Cut the carrots into thin slices.

Cut the pumpkin into cubes.

Place the vegetables in a saucepan, place rosemary sprigs on top, cover with cold water, bring to a boil and cook for 15 minutes.

Steam the turkey fillet for 7 minutes.

Remove the rosemary sprigs from the pan with the vegetables, add the turkey fillet and puree with an immersion blender until smooth.

Heat the vegetable broth and pour into the puree, adjusting the thickness of the soup to your taste. Add salt to taste.

Ladle the soup into bowls, season with orange juice and olive oil and serve. If desired, you can sprinkle with grated Parmesan cheese. Pumpkin soup for the child is ready. Bon appetit!

As soon as we hear the word “pumpkin,” we immediately remember Cinderella, who rode to the prince in a pumpkin carriage.

And this is not at all surprising, because an American farmer was able to grow a pumpkin weighing 900 kilograms, from such a pumpkin you can easily make a carriage.

Pumpkin has been known since time immemorial; American Indians loved to fry pieces of pumpkin over a fire, African tribes baked pumpkin, Russians cooked aromatic porridge with millet, and Ukrainian girls gave pumpkin to a suitor for whom they had no intention of reciprocating.

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Growing pumpkin is not at all a troublesome task, which is why modern gardeners love this crop and grow dozens of different varieties of pumpkin.

I would divide pumpkin into several types:

  • hard-barked– this is a pumpkin that was grown by our ancestors; the fruit grows from 5 to 80 kg;
  • nutmeg– this is a more whimsical type of pumpkin, it grows most often in the southern territories, but it has a very aromatic taste;
  • large-fruited– this pumpkin differs from the hard-bark pumpkin in its impressive size;
  • decorative– this pumpkin is grown for decoration and to create compositions.

Benefits and harms

Modern chefs prepare many dishes from pumpkin, but pureed soups are especially useful.

Attention - this is useful! Pumpkin puree soup is especially useful in winter, as it contains a large amount of vitamin D, which we lack due to lack of sunlight.

Be careful! Carotene, which is contained in pumpkin, is a strong allergen and can cause an allergic reaction.

To prepare soups, it is better to choose hard-bodied pumpkin of the “Dachnaya” or “Rossiyanka” variety or large-fruited pumpkin of the “Gribovskaya” variety.

When choosing pumpkin for soup, pay attention to the density of the pumpkin pulp; it should not be juicy, but slightly mealy.

When choosing a pumpkin at the market or in a store, be careful.

  1. The pumpkin stalk should be dry and free of mold.
  2. The pumpkin skin should not be too hard; hard skin is a sign of old age.
  3. The pumpkin should be free of spots; if the pumpkin is covered in spots, it may have a moldy taste.

If you are not buying a whole pumpkin, inspect the cut edges of the pumpkin; they should not be soft and slippery, and the seeds should not be covered with mold.

Find out how many calories are in pureed pumpkin soup from the recipe below.

  1. Difficulty level: easy.
  2. Calorie content: 40 kcal per 100 g.
  3. Number of servings: 4.
  4. Time of consumption: lunch.
  5. Method of preparation: boiling.

Main ingredients:

  • pumpkin – 1 kg;
  • onion – 200 gr.;
  • carrots – 150 gr.;
  • cream – 300 gr. (fat content not less than 20%);
  • vegetable oil;
  • salt;
  • pepper.

Additional Ingredients:

  • crackers;
  • pumpkin seeds.

  1. Finely chop the onion.
  2. Grate the carrots on a coarse grater.
  3. Peel the pumpkin and cut into cubes.
  4. Pour vegetable oil into a saucepan (3-4 liters) and sauté the onion until transparent.
  5. Add carrots to the onion and lightly fry.
  6. Add the pumpkin, stir and add water until the vegetables are covered by 1 cm.
  7. After boiling, cook for 15-20 minutes. Salt and pepper.
    Important! Vegetables are salted shortly before the end of cooking.
  8. Grind with a blender, add cream, bring to a boil and immediately remove from heat.

    9. Important! Do not let the soup boil for a long time, as the cream may curdle and the beneficial substances will lose their properties.

  9. Before serving, add homemade croutons and garnish with pumpkin seeds.

Homemade crackers are very easy to prepare - cut the loaf into cubes and dry in a dry frying pan until a crust forms. If you want to make pumpkin puree soup with cream, go to, you can prepare it from a variety of vegetables with.

Watch the video to prepare the puree soup:

There are several options for pumpkin soups that can be classified as especially vitamin-rich; depending on the combination of ingredients, you can achieve different results.

If you want to stop the aging process, saturate your body with vitamin D and enrich it with iodine, then puree soup with pumpkin, celery and pine nuts is for you.

  1. Difficulty level: easy.
  2. Number of servings: 4.
  3. Time of consumption: lunch.
  4. Method of preparation: boiling.

Main ingredients:

  • pumpkin – 500 gr.;
  • petiole celery – 300 gr.;
  • water – 0.5 l.;
  • onion – 1 head;
  • garlic – 1 clove;
  • cheese – 100 gr.;
  • pine nuts – 2 tbsp.

Additional Ingredients:

  • toast;
  • greenery.

  • Peel and cut the pumpkin and celery into small cubes.
  • Fill with water and put on fire. Cook until done. Important! Celery should be placed in the pan 10-15 minutes later than pumpkin.
  • Sauté finely chopped onion and garlic until golden brown.
  • Combine pumpkin with fried vegetables and grind with a blender.
  • Add finely grated cheese to the pan, wait until it melts and remove from heat. For this soup, the ideal option is Brie or Parmesan cheese, but if you only have processed cheese at home, you can add that too, it will just taste creamier .
  • Fry pine nuts in vegetable oil, finely chop the greens.
  • Sprinkle the soup with croutons, pine nuts and herbs.

If you want your cholesterol levels to be in order, your blood vessels to be strong and elastic, and your brain to work properly, then you need to eat red fish, which contains unique Omega-3 fatty acids.

You will learn how to prepare vitamin puree soup from the video:

  1. Cooking time: 30 - 40 minutes.
  2. Difficulty level: easy.
  3. Number of servings: 4.
  4. Time of consumption: lunch.
  5. Method of preparation: boiling.

Main ingredients:

  • pumpkin – 300 gr.;
  • celery root – 300 gr.;
  • onion – ¼ onion;
  • leek – 100 gr.;
  • salmon (or any other red fish) - 150 gr.;
  • garlic – 1 clove;
  • olive oil – 2 tbsp. l.

Additional Ingredients:

  • thyme;
  • greenery;
  • Sesame oil.
  1. Cut all vegetables into small cubes.
  2. Heat olive oil in a saucepan, you can add a small piece of butter, add thyme and garlic.

    3. If, when frying vegetables, you add a little butter to vegetable oil, the vegetables will not burn, but will acquire a pleasant golden hue, and the taste of the dish will be more delicate.

  3. Fry until golden brown, add a little water and cook until done.
  4. Grind with a blender if you want to achieve homogeneity, or crush with a masher if you like to have pieces of vegetables. Add salt.
  5. Add the fish cut into pieces and cook for 5 minutes.
  6. Add herbs and add a few drops of sesame oil.

Many doctors recommend eating pumpkin raw, especially for pregnant women, but we are not used to taking this vegetable raw, so we recommend dietary or lean pumpkin puree soup; it does not contain high-calorie ingredients, but is able to retain maximum nutrients.

  1. Cooking time: 20-30 minutes.
  2. Difficulty level: easy.
  3. Number of servings: 4.
  4. Time of consumption: lunch.
  5. Method of preparation: boiling.

Main ingredients:

  • pumpkin – 500 gr.;
  • onion – 1 head;
  • carrots – 1 pc.;
  • tomato – 1 pc.;
  • bell pepper – 1 pc.;
  • garlic – 2 cloves.

Additional Ingredients:

  • curry;
  • greenery.
  1. Cut the vegetables into small cubes and place in a saucepan.
  2. Fill with water 1 cm above the vegetables and cook until tender.
  3. Salt and blend in a blender until pureed.
  4. Vary the thickness by adding water, add garlic and curry and simmer for 5-10 minutes over low heat.

Important! You can vary the thickness of the soup with skim milk.

On the adult menu, unfortunately, pumpkin is not the most popular vegetable, but our children begin their acquaintance with vegetables with zucchini and pumpkin. Read more about dietary puree soup.

Watch a useful video of preparing dietary pumpkin puree soup:

Never cook for your child in advance; soup should be prepared for one serving.

Ingredients:

  • pumpkin – 50-70 grams;
  • rice – 1-2 tbsp. l.

Pay special attention to the freshness of the product you are going to cook from.

After all, it is very important that the child does not get poisoned under any circumstances.

Boil the pumpkin in water, add boiled rice, cook for 5 minutes and puree with a blender.

If the mixture turns out to be thick, you can add a little breast milk, formula or water.

Important! Do not add whole milk unless your baby is accustomed to it.

The recipe for pureed pumpkin soup for a child after one year is significantly different from the previous recipe. At this age, we can already cook soup with chicken broth for our child.

Ingredients:

  • pumpkin – 70 grams;
  • rice – 1-2 tbsp. l.;
  • chicken broth - 250 ml glass;
  • piece of boiled chicken – 50 gr.
  1. Cook the chicken broth and boil the rice in it.
  2. When the rice is almost ready, add the pumpkin and cook until done.
  3. Grind in a blender until pureed.

It’s better not to add salt!

Low-calorie pumpkin can be combined with not quite ordinary products; such combinations are suitable for those who tirelessly monitor the slimness of their figure.

How to prepare healthy soup for a one-year-old child, watch the video:

  1. Cooking time: 30 - 40 minutes.
  2. Difficulty level: easy.
  3. Number of servings: 4.
  4. Time of consumption: lunch.
  5. Method of preparation: boiling.

Main ingredients:

  • pumpkin – 600 gr.;
  • water – 1 liter;
  • onions – 2-3 pcs.;
  • fresh ginger – 2 cm;
  • cream – 100 gr.;
  • butter – 50 gr.;
  • shrimps.

Additional Ingredients:

  • greenery;
  • potato.
  1. Cut the vegetables into cubes, throw them into boiling water and boil until tender.

    2. Cooking time: 15-20 minutes.

  2. Bring to a puree using a blender.
  3. Add salt, cream, butter, ginger, bring to a boil and immediately turn off.
  4. Decorate with boiled shrimp and herbs.

Making shrimp puree soup is very simple, as shown in the video:

If your diet does not allow you to eat potatoes, then you need to exclude them from the recipe, adding pumpkins according to the weight of the potatoes.

Puree soups can be prepared from any vegetables that you like: from or cabbage, from, with, even from.

Let's sum it up

Pumpkin is a very versatile vegetable that can be used in more than just soups. Pumpkin can be fried, baked, boiled with porridge, and even made into jam and safely used for weight loss.

The sunny color of pumpkin will help maintain high spirits during the snowy winter, a rich pumpkin harvest will delight any gardener, and the low calorie content of pumpkin will delight any young lady.

Cook with love! Bon appetit!

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Adults do not like pumpkin on their table, preferring potatoes or cabbage. However, this unique vegetable is very beneficial for the body of babies. By introducing pumpkin into complementary foods, you supply your baby with valuable vitamins and minerals. The vegetable has good digestibility and a pleasant taste, which children really like. Pediatricians advise regularly preparing pumpkin puree for babies, noting the rich composition of the vegetable.

Pumpkin is very useful for children and adults, but most often this vegetable is found on the infant table

Useful elements of vegetables

Baby nutrition experts put pumpkin on a par with zucchini and broccoli, identifying them as important foods in a child’s diet (we recommend reading:). The vegetable stimulates the digestive system and is easily processed. The fibrous structure of pumpkin prevents constipation in the baby. Let's add other advantages to these properties:

  • A large number of different vitamins. Group B, E, C, PP, K and other elements.
  • Contains minerals: potassium, iron, calcium, phosphorus.
  • Beneficial effects on bone and muscle structure, gastrointestinal tract and vision.
  • Prevents the development of anemia.
  • Improves sleep. Calms the nervous system.
  • Increases the body's resistance. Strengthens the immune system.
  • Contains potassium salts necessary for excellent functioning of the heart and blood vessels.

The list is quite extensive, but is pumpkin so harmless and good? No matter how healthy and tasty the product is, its excessive consumption promises us certain troubles. An abundance of sweets causes tooth decay and obesity; too much spicy food in the diet can lead to stomach ulcers or gastritis. Let's find out if there are any side effects from consuming our sunny beauty.



 Eating pumpkin is almost guaranteed to relieve your child of constipation, because it contains a lot of dietary fiber.

What and how can pumpkin harm you?

All children love this sweet, tasty, aromatic vegetable, but it should not be abused. Pumpkin contains the same amount of carotene as carrots. Excess carotene leads to allergic reactions. It is also dangerous for diabetics because it is rich in carbohydrates and sugars. The red fat one is also excluded from the diet of people suffering from stomach and duodenal ulcers.

Children are not recommended to eat sweet treats raw. It is not known how it was grown, so there is a risk that the vegetable contains chemicals that are harmful to the baby’s body. Give pumpkin to your child 2-3 times a week, no more.

An excess portion will “delight” you with the yellow color of your baby’s skin. Frightened, you imagine that the baby has contracted hepatitis and will experience serious anxiety before you find out about the culprit.

At what age do you start feeding pumpkin?

Choosing complementary foods is a responsible and well-thought-out decision. Pediatricians recommend starting with white vegetables and fruits, which are less likely to cause allergies. The orange color of the product serves as a natural signal advising you to add this vegetable to your baby’s diet later. For bottle-fed babies, the bright fruit can be given from 5-6 months, and for babies receiving only breast milk, it is added to their diet after 6-7 months. If, after eating pumpkin puree, your treasure responds to it with an allergy, exclude the vegetable from the menu for a month.



 Do not rush to introduce pumpkin puree into your diet, because the vegetable may be an allergen

During the first months, the newborn receives the necessary substances from breast milk or formula. When introducing new foods to your baby’s diet, follow certain rules:

  • Give a new product during the second feeding. An unfamiliar product must be tested for the body's reaction.
  • The test portion of complementary foods should be no more than half a teaspoon. Gradually increase, bring it up to 40 g per day.
  • If a new product causes an allergy, stop taking it. Try giving the dish again in a month.
  • Heat the finished puree from the jar in a water bath. Heating temperature – 37-40 degrees.
  • Spoon feed. Add each new product at intervals of 2 weeks.

Please note that pumpkin porridge turns out sweet. Having tasted the delicious food, the baby begins to turn his mouth up at porridges made from tasteless zucchini or cauliflower. Try to alternate dishes, and don’t be happy that your child willingly eats orange porridge. Think about the side effects of the sweet vegetable. In addition, dishes from other vegetables are no less important for the baby’s body.

How to cook it correctly?

The only sure option is to make pumpkin puree for babies. Tender, with a uniform soft consistency, aromatic - it is ideal for complementary feeding at such a young age. If you want to save time on cooking, buy the product in a jar, but cooking this vegetable is easy and quick. The main thing is to choose the right fruit: take a young one, weighing no more than 5 kg. The structure of its pulp is not very fibrous, juicy, cooks quickly, and has a pleasant sweetish taste. Check that the fruit has no dents or rotten areas; the tail should be dry.



 There are a lot of pumpkin varieties, but in each case you should choose a young vegetable of relatively small size

Large, with a strong skin, but prepared quickly and easily. Experienced housewives fry it, stew it, make salads and soups. Excellent taste is obtained from dishes that use assorted fruits and vegetables. Since we are feeding our little treasure, we will make a table of cooking minutes. The figures are given for the fruit, previously peeled and cut into thin slices or cubes. Method of preparation and how long it takes:

What can you cook from pumpkin?

Cookbooks offer many options for pumpkin dishes. Fried and stewed, with spices and herbs, salted and mixed with other ingredients, it is good in any dish. However, such options do not suit us. Vegetables are prepared for a little person in a special way. We will teach you how to prepare baby pumpkin in the form of single-ingredient puree and vegetable puree soup.

Mono-component puree

A monocomponent dish is made from one product. Very simple, without salt and sugar, pumpkin puree is ideal for first feeding. This way you can check your baby’s body’s reaction to a new product and won’t spend a lot of time cooking. In addition, even an inexperienced housewife can prepare it. For puree we need a minimum of products:

  • fresh pumpkin pulp – 100 grams;
  • half a glass of filtered water.

The products are taken, we move on to the process of preparing pumpkin for complementary feeding. Get a small saucepan or ladle or sieve in advance. Let's get started:

  1. Remove the peel, take out the seeds, cut into small cubes, put in a saucepan and fill with water. Turn on low heat.
  2. Cook for about 15-20 minutes, checking that the pieces are soft. Then drain all the water and rub the vegetable cubes through a sieve. It is better not to use a blender. The device wipes vegetables well, but it is not suitable here. The puree will be too fibrous, which is not suitable for an infant.
  3. If you want to improve the taste of the puree, add a spoon or two of breast milk or formula to it.

Pumpkin soup with vegetables

After introducing your 6-month-old baby to pumpkin puree, at 8-9 months offer him a delicious soup made from various vegetables. Take our option. Prepare the products:

  • pumpkin pulp – 50 grams;
  • potatoes - 1 small piece;
  • carrots – 30 grams;
  • zucchini pulp – 30 grams;
  • broccoli cabbage – 30 grams;
  • water - about ¼ cup;
  • vegetable oil (refined) – ½ tsp.

We prepare in the usual way. First pre-processing, then cooking. Begin:

  1. Peel the vegetables and rinse thoroughly. Cut as desired into small cubes or slices. Place everything in a saucepan, add water, and simmer for 20-25 minutes.
  2. Do not drain the remaining broth after stewing; it will give the puree soup a delicate consistency.
  3. Pour the soup into a blender (now you can use it). Chop the stewed vegetables thoroughly.
  4. Add a drop of vegetable oil to the resulting mass. The soup is ready.


 Soup for the little ones consists of several vegetable components, but the basis is orange pumpkin

Dishes after 1 year

Your treasure is 1 year old (more details in the article:). Feel free to expand the diet and add a new menu of red vegetables to it. Casserole, grandma's porridge, pumpkin cutlets - inexpensive, healthy and, of course, tasty. A one-year-old baby will like them with their familiar sweetness and will surprise them with the novelty of their taste sensations. By the way, you can treat other family members to such healthy delicacies.

Millet porridge with pumpkin

The recipe for porridge has long been known. Once upon a time it was cooked everywhere in villages, infused in stoves. The porridge turned out aromatic and tender. Let's take enough products so that they are enough for 4-5 servings. We need to take:

  • millet cereal – 2 cups;
  • pumpkin (pulp) – 400 grams;
  • milk – 700 ml;
  • water – 700 ml;
  • salt - tsp;
  • granulated sugar - tbsp. l;
  • butter - for dressing when serving.


 Millet porridge with pumpkin is especially suitable for those with a sweet tooth who do not really like salty dishes.

A set available for every family. You may remember the original dish from your childhood, but many adults will also like it. How to cook:

  1. Chop the vegetable pulp and place it in a saucepan. Pour water so that it just covers the pumpkin. Start simmering over low heat for about 20 minutes.
  2. Let's take care of the millet: it must be thoroughly washed so that all impurities are removed. Drain the water more than once.
  3. Checking for softness. If the vegetable has reached the desired condition, you need to lightly mash it with a masher, but not to the point of puree. Small pieces will only improve the taste of the porridge.
  4. Add milk and the rest of the water to the crushed pumpkin. Add the washed millet.
  5. Bring everything to a boil, reduce the heat, continue cooking for 25-30 minutes, leaving the lid of the pan ajar. Salt and add sugar a few minutes before turning off.
  6. Wrap our saucepan with porridge in a warm towel and let it sit for 15-20 minutes to intensify the flavor.
  7. When serving the porridge, do not forget to put a little butter in the plate.

Pumpkin casserole

Pumpkin casserole is an amazing dessert that is suitable for both an everyday family table and a holiday for children. Unusual, sweet, with bright color and pleasant taste. What do we need for it:

  • chopped pumpkin pulp - 350 grams;
  • semolina – 2.5-3 tbsp;
  • raw egg – 1 pc;
  • powdered sugar – 3 tsp;
  • raisins or dried apricots (pre-chopped) - about 30 grams.


 Pumpkin casserole is a delicious dessert that can become a complete breakfast for a child and a holiday table dish.

The casserole can be made in the oven, but if you have a steamer, you can use it. Let's start preparing:

  1. The red vegetable must be cut and boiled until soft. Blend in a blender to form a smooth puree.
  2. Beat the egg into the puree, add powdered sugar, and mix everything.
  3. Take semolina and add it in a thin stream to our pumpkin-egg mixture. Stir until not a single lump remains. Add chopped dried apricots and raisins. Line the pan with baking paper. Pour the mixture into the mold. If you want to serve the casserole in portions, pour into small molds.
  4. Bake in the oven or in a double boiler. Oven time – 25-40 minutes, steamer time – 40-45 minutes.

Pumpkin cutlets

You won’t surprise anyone with vegetable cutlets. Housewives make them from carrots, beets, cauliflower (we recommend reading:). Served with various side dishes or as a separate appetizer. We'll take our beauty. Set of products for cutlets:

  • pumpkin pulp in large pieces - 500 grams;
  • raw egg – 1 pc;
  • 10 percent cream - 50 grams;
  • semolina - tbsp. l;
  • salt - to taste;
  • breadcrumbs - 2 tbsp. l.

Let's move on to forming the cutlets. We take out a grater and a saucepan or deep frying pan for stewing. We will not fry the cutlets, since they are intended for a one-year-old baby. Let's get started:

  1. Grate the chopped pulp and squeeze out the juice.
  2. Turn the heat to low, put the grated vegetable in a saucepan or frying pan, and simmer for about 5 minutes. Add cream and squeezed juice.
  3. Transfer the stewed vegetable to a deep plate, add salt, mix in the egg and semolina.
  4. We make cutlets. Roll them in breadcrumbs and steam them.

Stocking up for the winter

A whole vegetable can be stored for a long time, even if it is simply placed under the bed or in the pantry. Once cut, the pumpkin will quickly disappear in the refrigerator. How to properly store it for the winter? The best way is freezing. We buy a ripe vegetable, remove the peel and seeds, wash it, and cut it into arbitrary cubes. Place the cubes on the board so that they do not touch. We put them in the freezer. We put the frozen cubes into a plastic bag, let the air out of it, tie it and put it back in the freezer.



 If you want to stock up on pumpkins for the winter, the easiest way to do this is by freezing them.

Complementary foods are given in small portions. If you have any leftovers, you can freeze the remaining pieces too. Place them in plastic cups, then you can freeze them in portions.

There is also a recipe for freezing not pieces of vegetables, but ready-made puree: you need to take a ripe fruit, a glass of brown sugar, 200 grams of cranberries, 1 liter of water, a little cloves to make the puree aromatic.

We do this:

  1. Wash, peel and cut the fruit.
  2. Take an enamel pan. Pour water into it. Mix water with sugar and add pumpkin.
  3. Stirring, wait for the brew to boil.
  4. Wash and dry the cranberries. Squeeze out the juice and pour it into the pan.
  5. Continue cooking for 20 minutes, stirring constantly.
  6. Add cloves 3-5 minutes before the end of cooking.
  7. Turn off, remove the water, pass the mixture through a blender.
  8. We put our puree into sterilized jars and roll up the lids. All that remains is to freeze it.

We learned the benefits of pumpkin. We found out when to introduce it into complementary foods. We learned how to make delicious dishes from it. We know how to preserve vegetables in winter. Considering that the orange beauty is loved by many, pamper the health of your children and other household members with a healthy product rich in vitamins. Give it to your sweet treasure too, let him grow up happy, healthy, in love and joy.

A vegetable like pumpkin is very healthy and should definitely be included in a child’s diet. Pumpkin is rich in vitamins and regulates bowel movements. It can be given to a baby from the age of eight months. We invite mothers to prepare pumpkin soup for their children according to our recipe.

Pumpkin soup for children

Since babies under one year old still have few teeth, the most suitable dish for lunch is probably puree soup. So, let's prepare pumpkin puree soup for a child under one year old.

It will take half an hour to prepare this dish; the ingredients are designed for two servings.

To make pumpkin puree soup you will need the following ingredients:

– 1 liter of water

- 1-2 pumpkin slices

- 1 carrot

- 150 ml cream

- a small piece of butter

The process of preparing pumpkin puree soup for a child:

Peel the pumpkin from the skin and seeds, cut the pulp into small pieces. Peel the carrots and cut into cubes. Boil water in advance and place the carrots and pumpkin in boiling water and cook until tender and the vegetables are soft.

Then remove the boiled vegetables from the broth and grind them in a blender or rub through a sieve until pureed. Add cream and butter to this vegetable puree, add the puree to the broth and bring to a boil again.

Now cool the pumpkin puree soup and serve it to your baby. Pumpkin puree soup for children is ready, bon appetit to you and your children!


Calories: Not specified
Cooking time: Not indicated

Pumpkin soup with meat broth is suitable for young children, starting from ten months, from the moment when the child is allowed to give meat as complementary food.
Pumpkin soup for children is so tasty that adults will not refuse it. I cook one and a half liters of pumpkin soup for the child and feed it to the whole family for lunch. Tasty, healthy and nutritious. Everyone is full and happy.
If you decide to lose a little weight, then pumpkin soup is perfect for this purpose. The broth is cooked with absolutely lean veal, without a single drop of fat. Pumpkin only promotes weight loss, but potatoes alone do not make a difference.
From the set of products given in this recipe, you will get 4 servings of pumpkin soup. It will take you approximately 1 hour to prepare the soup. We recommend that you get acquainted with another easy dietary recipe; this is also a healthy and tasty dish for adults and children.

Ingredients:
- veal pulp – 200 g,
- water – 1.5 l,
- carrots – 1 pc.,
- onion (only for older children) – 1 pc.,
- allspice (only for older children) - 3 peas,
- bay leaf (only for older children) – 1 pc.,
- salt – 1/3 tbsp. l.,
- pumpkin – 150 g,
- potatoes – 1 pc. (medium size).

Recipe with photos step by step:




Pour cold drinking water into the pan (1.5 liters, preferably after a filter or purchased). Rinse veal meat (200 g) under running water, put it in water, add whole peeled carrots. If you are making soup for yourself or for older children, also add peeled onion (1 pc.), bay leaf (1 pc.) and allspice (3 peas) to the pan. If the soup is intended for children under one year of age, do not add onions, peppers and bay leaves.
Place the pan on the stove, bring to a boil, skim off any foam that forms, then reduce the heat and simmer the broth at low simmer for 40 minutes. At the very end, add salt to the broth.




Peel the pumpkin and potatoes and cut into cubes with a side of 3 centimeters.




Strain the broth through a sieve. Cut the meat into pieces, approximately 3.5 - 4 centimeters on a side.




Discard the onion, bay leaf and pepper. Return the meat and carrots to the strained broth, add the chopped pumpkin and potatoes.






Cook everything for 15 minutes. When the pumpkin and potatoes are completely cooked, remove them along with the meat and carrots with a slotted spoon and place them in another pan.








Gradually add broth from another pan to the resulting puree, until you achieve the soup consistency you need. I used up all the broth, and the soup turned out a bit thick, but we like it that way. If you want a thinner soup, simply separate out some of the excess puree and dilute the rest with broth. In general, see for yourself.




You can add a little milk, cream or sour cream to the finished pumpkin soup, but without these ingredients it turns out very tasty! For lovers of light soups, we offer a recipe