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Eichkatzerl's quick pumpkin porridge for babies

updated

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Ingredients for 1 servings:

  • 1 pumpkin(s)
  • 2 rusks
  • little water
  • n. B. Oil
  • n. B. Salt
  • possibly herbs, as desired
  • possibly cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

from 6 months

Wash the pumpkin, remove the seeds, and cut into pieces. Sauté in a saucepan with a little water until soft, then puree finely. Put about 3-4 tablespoons of pumpkin puree into a blender and crumble in the 2 onion rolls. Add the oil (about 1-2 teaspoons), a little salt or stock powder (only suitable for ages 8 months and up), and puree everything finely. Add herbs, if desired (e.g., chives, also only suitable for ages 8 months and up). If you like, you can add a little cream. Freeze the remaining pumpkin puree in ice cube trays. When you want to make pumpkin soup again, simply defrost 3-4 cubes and proceed as with the fresh puree.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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