John Myers
Ingredients for 3 servings:
- 100 g pumpkin flesh
- 100 g zucchini
- 100 g potatoes
- 175 ml water, a little less at first and top up if necessary, as zucchini contains a lot of liquid
- 1 tsp oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
from about the 7th month
Peel the zucchini and potatoes. I recommend Hokkaido pumpkin, which doesn’t need peeling. Cut everything into small pieces and add it to a pot with about 175 ml of water. Bring to a boil briefly, then simmer for about 20 minutes until everything is nice and soft. You can also pre-cook the potatoes and add the remaining vegetables after about 10 minutes, as the pumpkin and zucchini soften very quickly. Then puree everything together, fill them into ice cube trays or small jars, and freeze them. Alternatively, you can offer the first meal fresh and refrigerate the rest. Always add the oil after thawing or when you’re ready to give the puree. It can be eaten from around 7 months. The quantities refer to approximately 150 grams per serving. The amount of water is intended for a slightly chunkier puree; if you prefer it to be less chunky, you can use a little more water or add more afterward. I hope you enjoy the porridge as much as we do. Good luck!
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