Pumpkin soup puree with cream: for children. Pumpkin soup for a child Pumpkin soup puree for a child 1

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.

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.

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.

Large, with a strong skin, but prepared quickly and easily. Experienced housewives it is fried, stewed, and made into 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 pumpkin for a child in the form of a single-component puree and a 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

Introducing a 6-month-old baby to pumpkin puree, at 8-9 months, offer him a delicious soup from different 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.

Cooking in the usual way. First pre-processing, then cooking. Let's start:

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 to the resulting mass vegetable oil. The soup is ready.

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.

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 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- This is an amazing dessert that is suitable for both the everyday family table and on holidays 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 piece;
• powdered sugar – 3 tsp;
• raisins or dried apricots (pre-chopped) - about 30 grams.

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 and add powdered sugar, 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 piece;
• 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- 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 in a plastic bag, let the air out of it, tie it and put it back in the freezer.

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. Let's take it 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.

From about 10 months of age, children can prepare pumpkin soup in broth with chicken or veal. You can also make it lean. Your child will love this delicious dish, it will diversify his diet and bring health benefits.

Pumpkin soup is very healthy for adults and children. In addition, pumpkin is hypoallergenic and is perfect for first feeding. To prepare, you don’t need to be a culinary ace; just follow the recommendations described below.

Classic soup

The specified amount of ingredients is enough to prepare four servings of soup; it will take about an hour to prepare.

1. Pour 1.5 liters into the prepared container. cold water, put in 200 g of pre-washed pulp of a young calf or poultry. Add 1 peeled whole medium-sized carrot and place the pan on the stove.
2. When the water boils, reduce the heat to low and cook the broth for 40 minutes.
3. If the soup is being prepared for children under one year of age, we do not add spices. When it comes to children older than one year, add to the broth before cooking bay leaf, a couple of allspice peas and a small onion.
4. After the broth boils, remove the foam, and at the very end add salt to taste.
5. Once the broth is ready, remove it from the heat and strain. The boiled meat is cut into small cubes and placed back into the broth. Medium-sized potatoes cut into cubes and 150 g of pumpkin without peel are also placed there.
6. The vegetables are boiled in the broth for 15 minutes, after which they are taken out along with the meat and placed in a separate pan and cooled.
7. The cooled products are pureed using a blender, then broth is gradually added to them. The consistency of the soup can be any, it all depends on the amount of puree. Ready dish can be seasoned with sour cream, milk or cream.

Classic pumpkin soup is good for the stomach and intestines. It is considered lean and is especially relevant for those children who have digestive problems or are overweight.

Cream soup with cheese and herbs

Appetizing baby pumpkin soup with cheese - healthy dish, which is introduced into the diet of children aged 2 years and above. It contains vegetables rich in fiber and vitamins: potatoes and pumpkin. If desired, they can be supplemented with such ingredients as zucchini, cauliflower and carrots. The soup is hearty, but not heavy on the stomach. It improves intestinal function and is ideal for a regular and low-calorie menu.

You will need:

• ½ kg. pumpkins;
• 2 medium sized potatoes;
• 200-250 ml. water;
• 200 ml. milk;
• 50 g cheese;
• greens to taste.

Preparation:

1. Peel the pumpkin and potatoes and cut them into cubes. After this, 200-250 ml are added to them. water, put on fire and boil until tender (15-20 minutes).
2. Boiled vegetables, together with the remaining liquid, are turned into puree. To do this, you can use a spoon, masher or blender (whatever you have at hand).
3. Boil 200 ml. milk, then add it to the prepared puree and mix thoroughly.
4. The finished soup is served hot, adding grated cheese and fresh herbs for taste and aroma.

If puree soup is prepared for children 4-5 years old and older, you can add a little nutmeg or ginger. First, they are slightly simmered in olive oil, and then added to the finished dish.

For the little ones

This puree soup can be given to children from 6 months to one year of age. The ingredients are simple, but the soup turns out very tasty, aromatic and the kids will definitely like it. The fat content of the soup is minimal, but the benefits are tangible, it gives a feeling of fullness. The dish is healthy, contains useful ingredients: fiber, vitamins and microelements.

To prepare pumpkin puree soup for children you will need:

• medium potato;
• carrots and pumpkin;
• small onion, a little fresh dill;
• 2 l. water;
• 200-250 ml. milk;
• slice white bread;
• 10 g butter and a little olive oil.

Cooking steps:

1. Dry a piece of bread in the oven, making sure that it turns into a cracker, but does not fry, but acquires a light golden hue.
2. Cut the carrots into small strips or grate them. Cut the potatoes and pumpkin into cubes and chop the onion.
3. Place the mixture in a high-sided frying pan, adding 1 tbsp. l. olive oil. Then add hot water until it just covers the vegetables.
4. Place the dishes on the fire and cook until done. After cooking, the vegetables are pureed.
5. Dilute the vegetable puree with milk, then put the mixture on low heat and bring to a boil, stirring constantly.

The finished dish is served with seasoning butter, dill and a slice of dried bread, crushed into crumbs.

Video recipe for pureed pumpkin soup

Cream soup with cream

This perfect recipe pumpkin soup for a 1 year old child. It is suitable for children under 1 year of age and older, but the youngest gourmets should not add spices and should put a minimum of oil. The fact is that they irritate the mucous membranes of the stomach and intestines. This negatively affects the body at a tender age and can cause flatulence and diarrhea. The soup turns out very tasty thanks to the cream that is added at the end. They give the dish a special color and consistency, and a pleasant milky taste.

You will need:

• 350 g pumpkin pulp;
• a couple of medium potatoes;
• small carrots;
• a couple of sprigs of dill;
• ¼ glass of water;
• a little salt for taste.

Cooking process:

1. Cut the potatoes, carrots and pumpkin into smaller pieces, mix and place the mixture in a bowl with high sides.
2. Pour the mixture with water, put on low heat and boil until tender.
3. When the components of the mixture are boiled, they are ground until smooth. After this, finely chopped greens are added and the mass is slightly warmed up again.
4. At the very end add salt.

If you are preparing cream soup for a child over 1 year old, you can add parsley root, celery root or parsnip to the vegetable mixture.

Video recipe for cream soup

Cream soup with yolk

A great simple recipe that is suitable for both children and adults. Children's pumpkin cream soup has a positive effect on the intestinal microflora, does not contain components that are difficult for digestion, but is tasty and satisfies hunger well. How to cook it?

To do this you need to take:

• 100 g pumpkin;
• 100 g carrots;
• ​100 g potatoes;
• ¼ small onion;
• 2 chicken yolks, preferably from domestic eggs.

Preparation:

1. Chop the vegetables and boil until tender.
2. Separately, hard-boil the eggs and separate the yolks.
3. After this, combine the vegetables and yolks and turn them into a homogeneous mass using a blender.
4. Dilute pumpkin puree with broth until smooth and creamy.

If cream soup is prepared for children over one year old and adults, you can make it with milk instead of broth, and add bay leaves when cooking vegetables.

With pumpkin seeds

This delicious and healthy soup You can pamper children starting from 7-8 months of age. It is simple and quick to prepare, yet has a surprisingly aromatic aroma and excellent taste. Creamy pumpkin soup for children will appeal to the youngest and older toddlers. An adult gourmet will enjoy a portion of this appetizing dish.

To prepare the dish you will need the following:

• medium diameter potatoes;
• small carrots;
• 250-300 g pumpkin pulp;
• half an onion;
• a teaspoon of olive oil;
• 250-270 ml. water;
• pumpkin seeds;
• a little salt for taste.

This amount of ingredients is enough to ensure that after preparation you get three normal servings of approximately 200 ml each. For a small child, you can use fewer ingredients.

How to cook:

1. Wash and peel the vegetables, then chop them as finely as possible.
2. Boil water in a vessel, then place the mixture there and simmer it all together for half an hour.
3. When the vegetables are boiled and soft, prepare a puree from them, without draining the water after cooking.
4. The result should be a delicate creamy mixture, to which olive oil is added.
5. Peel and lightly fry the pumpkin seeds, then chop and add to the soup, serving it to the table.
6. After adding milk or cream, the dish should be heated again over the fire, after which it is ready to serve.

If you are preparing pureed cream soup for babies over 12 months of age, you can add a little cream or milk at the very end. The little tomboy does not need these ingredients, they are harmful to his delicate digestive system and can cause indigestion or diarrhea. As for pumpkin seeds, only 2-3 are added to the smallest ones; when the child grows up to 2-3 years old, the quantity is increased to 7-10. The fact is that pumpkin seeds are fatty and can cause digestive disorders in babies in the first year of life.

Interesting and simple recipes Pumpkin soup for children can be practiced all year round. Soups with a delicate consistency and pleasant taste are ideal when it’s summer outside and you don’t want to overload your stomach. Appetizing dishes are relevant in winter and in the off-season, when you want to eat something hot to feel a pleasant warmth in your stomach.

Calories: Not specified
Cooking time: Not specified

Pumpkin soup on meat broth 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 that is 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 meeting one more easy recipe dietary, 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

Pumpkin is a storehouse of vitamins and microelements; this vegetable is rich in pectin and carotene, as well as the rare vitamin T. That is why pumpkin is an indispensable product in baby food, promoting healthy growth and development of the child’s body. Unfortunately, getting children to eat something by convincing them that the product is healthy is an impossible task. However, every mother can cook from useful product, in our case pumpkins, delicious dish, preserving all the nutritional value of this sunny vegetable.

When choosing a pumpkin, you first need to decide on its size. If your plans include preparing only one pumpkin dish, there is no point in buying a large vegetable, since after cutting the pumpkin can be stored in the refrigerator for a limited time. The sweetest variety of pumpkin is nutmeg; it is best to make desserts or jam. For soup, it is better to take a small, large-fruited pumpkin. This pumpkin can be stored until spring, while retaining all its nutritional properties. And one more piece of advice - never buy peeled and cut into pieces pumpkin. Yes, it looks beautiful, attracts with its bright color, it does not need to be processed for cooking - however, the likelihood of pathogenic bacteria on the surface of the cut pumpkin negates all visible advantages.

So, the pumpkin has been chosen. Let's start preparing pumpkin puree soup, which will certainly delight your child.

We will need the following products:

• water - 1 liter;
• chicken meat - 200 g;
• pumpkin pulp - 300 g;
• potatoes - 2-3 medium-sized tubers;
• carrots - 1 pc.;
• cream cheese - about 150 g;
• children's pasta- 50 g;
• bay leaf- 1 piece;
• salt, pepper - to taste.

Cooking time for pumpkin puree soup for children is 1 hour 15 minutes. The recipe is for 5 servings.

1. Cooking chicken broth. Considering the fact that the soup will be prepared for children, it is better to use soft and tender chicken breast. We wash the chicken, cut it into medium-sized pieces, add one liter of water and put it on the fire. After boiling, salt the broth, throw in the bay leaf and the whole peeled onion. The broth should be cooked until done chicken meat. After this, you need to remove the meat from the broth, discard the onion and bay leaf, and strain the broth itself.
2. Peel and cut vegetables - pumpkin and potatoes into large cubes, carrots into slices. Dip all the vegetables into the broth. You need to cook the broth over low heat with the lid closed so that the vegetables simmer and give all their benefits to the broth.
3. When the pumpkin, potatoes and carrots become soft (if they are a little soft, it’s okay), they need to be blended directly in the pan with an immersion blender. Using the usual masher in this case will not replace a blender - the pumpkin soup should be without lumps, which may be unpleasant for the child.
4. Once again, bring the pureed vegetables to a boil, add baby curly pasta and cream cheese. The same quantity can be used processed cheese, previously grated.
5. The puree soup should be simmered over low heat and stirred constantly to avoid burning.
6. Cut the chicken into small pieces and add to the soup. After boiling, boil for 1-2 minutes and turn off. Let the soup simmer, covered, for about 10 minutes.

It is very important to gradually accustom a baby to various vegetables and fruits during his first year of life. And a mother needs to diversify the menu for her child so that every meal brings him not only pleasure, but also benefit. That's why we suggest you prepare pumpkin cream soup for a child. It is prepared using not only pumpkin, but also potatoes, carrots and leeks. You should not add salt and spices to your baby. Their stomach and intestines are still quite sensitive, and may react negatively to such additives, besides, salt is already in small quantity found in vegetables. To prepare pumpkin puree soup, you need to use a blender so that all the ingredients are ground into a homogeneous mass, and the baby can easily eat it.

Ingredients for making Pumpkin puree soup for children

Step-by-step preparation with photos of Pumpkin puree soup for children

Serve your baby pumpkin soup room temperature in a colorful children's plate. Your baby will definitely love your culinary creation. Bon appetit!