Pumpkin is an unusually tasty and healthy product. Low calorie content, rich content of vitamins and minerals (niacin, magnesium, potassium, calcium, iron, phosphorus, vitamins A, C and E), large amounts of fiber make it an indispensable product in baby food. Ripe fruits are harvested in autumn. The vegetable itself and its seeds are eaten, and leaves and flowers are added to salads.
Pumpkin is a particularly valuable product for children due to its high beta-carotene content. 100 g of pumpkin contains the daily requirement for a child (in the human body it turns into), this is more than carrots. The brighter the color of the pumpkin, the higher the proportion of carotene in it. This vitamin is necessary for eye diseases (myopia, night blindness, pathology of the retina and macula), is useful for those who like to sit at the computer, and will ensure full growth of bones. In addition, beta-carotene strengthens the immune system, activating the child’s most important immune organ, the thymus gland, which helps build the body’s defense against viral diseases.
Pumpkin juice or decoction along with honey is very useful for hyperactive children, as it calms the nervous system and promotes good sleep, improves attention and memory, helps the body in stressful situations, during depression, nervous exhaustion, and helps adapt to unusual situations.
Pumpkin is useful for diseases of the gallbladder and liver, because it has a choleretic effect.
Thanks to the combination of potassium and magnesium, pumpkin has a wonderful diuretic effect, necessary for kidney diseases.
Pumpkin is great for children with digestive problems. Boiled and baked pumpkin improves the functioning of the stomach and intestines and removes unnecessary substances from the body. Pumpkin helps cope with increased stomach acidity, pumpkin juice – (half a glass of pumpkin juice instantly relieves bloating and abdominal pain).
Pumpkin is a low-calorie product, contains a lot of fiber, is easily digestible, and therefore is indicated for dietary nutrition, and contains vitamin T.
Pumpkin contains vitamin C (a quarter of a child's daily requirement), which strengthens the body during illness.
By applying crushed pumpkin pulp, you can get rid of pimples and blackheads (this is especially important for teenage children); this remedy is also effective for eczema, ulcers, fistulas, small splinters and.
Interesting to know! Chinese bitter gourd can fight pancreatic cancer. Scientists at the University of Colorado (USA) conducted an experiment: mice suffering from pancreatic cancer were given pumpkin juice, and as a result, the size of the tumor decreased by 60%. Also, the juice of this pumpkin helps treat HIV infection.
Beneficial properties of pumpkin seeds
Pumpkin seeds help a child get rid of constipation, and are also harmful to worms.
Regular consumption of 5-10 pumpkin seeds will help improve bowel function and relieve constipation.
Unpeeled raw and dried seeds are beneficial, but fried ones lose a lot of their beneficial properties.
You should not give pumpkin seeds to children under three years of age.
Contraindications
- Individual intolerance.
- Allergic reactions to pumpkin.
- Gastritis with low acidity during an exacerbation.
- Gastric and duodenal ulcers during exacerbation.
- Hepatitis.
How to give pumpkin to children under one year old
Pumpkin juice can be given after getting used to pear, apple and apricot juice. Starting with ½ tsp. By the age of one year, the volume can be increased to 100 ml per day.
Baked pumpkin is a tasty and healthy dietary dish, approved for consumption by children. Pumpkin puree can be introduced into complementary foods after complete adaptation to first-row vegetables - zucchini, cauliflower, potatoes, carrots (for formula-fed children no earlier than 5 months, for breast-fed children no earlier than 6-7 months). Starting with ½ tsp. by the year, increase the volume to 200 g per day. Give 2-3 times a week.
From 7 months you can give porridge made with pumpkin puree. You can also add a little pumpkin juice or puree to any porridge for taste.
From 8 months you can offer your baby pumpkin soup.
For children under one year old, pumpkin should be steamed or boiled in a small amount of water (the finished pumpkin becomes soft and can be easily pierced with a fork). Pumpkin goes well with meat; it can improve the taste of cabbage or carrots.
Pumpkin contains less than other vegetables and is especially suitable for overweight babies.
Pumpkin dishes for children
Soup
You will need:
- Water – 180 ml,
- Onion – 1 pc.,
- Pumpkin puree – 200–250 g,
- Broth (vegetable) – 240 ml,
- Milk (or diluted mixture) – 240 ml,
- Green onions (to taste).
Pour water into the pan and add chopped onion, cook until the onion is ready for about 3-4 minutes. Then add pumpkin puree, broth and cook for 5 minutes. Finally add milk, bring to a boil and turn off. Sprinkle with onion greens before serving.
Porridge
You will need:
- Pumpkin – 300 g,
- Semolina – 2 tbsp. l.,
- Milk – 340 ml,
- Butter, salt and sugar to taste.
Place the diced pumpkin in a saucepan and add milk, cook until the pumpkin is soft. Take half a glass of cold water and dilute semolina in it. While stirring boiling milk with pumpkin, slowly pour in the diluted semolina, add salt and sugar. Cook until thickened. At the end add butter.
Instead of semolina, you can add rice, millet or corn grits. For taste, you can add any dried fruit (prunes, dried apricots, raisins, dried pineapple) at the end.
Pancakes
You will need:
- Pumpkin – 100 g,
- Kefir – 120 ml,
- Salt and soda - 1/3 tsp each,
- Egg – 1 pc.,
- Sugar (to taste),
- Flour – 150 g.
Grate the pumpkin on a fine grater, add salt and squeeze out the juice after five minutes. Add kefir, egg, soda, sugar and flour. Bake in a heated frying pan with vegetable oil. Serve with sour cream or condensed milk.
Baked pumpkin
Place the pumpkin cut into small pieces in a large frying pan and add a little water. Brush the pumpkin pieces with honey. Bake in the oven at 180 degrees until golden brown. The thinner you cut the pumpkin, the more it will look like candied fruit. Children also enjoy eating pumpkin dried in an electric dryer.
So many beneficial properties, so many delicious dishes. Prepare pumpkin for the first and second course, pamper the kids with pumpkin desserts, because how convenient it is for mom to prepare food from a healthy and at the same time very tasty product!
How pumpkin seeds can benefit the whole family in the “About the Most Important” program:
Another recipe for delicious pumpkin puree soup:
It has long been used in cooking due to its pleasant taste and many beneficial properties. When can you introduce this fruit to a small child and what can be prepared from pumpkin for babies in their first year of life and older children?
Pumpkin attracts children with its shape and bright color
Benefit
- Pumpkin is rich in various beneficial substances, including vitamin C, iron, vitamin D, calcium, silicon, B vitamins and many other compounds. Thanks to this composition, the inclusion of its fruits in the children's menu has a positive effect on the growth and proper development of the child's body.
- Among all the vitamins, the most valuable in pumpkin is beta-carotene, which is most abundant in brightly colored fruits. Carotene is important for vision and bones, as well as immunity.
- This melon culture contains a lot of pectin, known for its ability to remove harmful substances and toxins from the body.
- The presence of dietary fiber makes pumpkin a valuable product for regulating digestion and preventing constipation. Baked and boiled pumpkin is recommended for high acidity, and juice for bloating.
- Pumpkin decoction and juice with the addition of honey has been noted to have the ability to calm the nervous system, improve memory and sleep, and help with stress and depressive moods.
- Pumpkin has a choleretic effect, so it is recommended for the prevention of liver and biliary tract diseases.
- Since pumpkin fruits are rich in magnesium and potassium, dishes made from them have a diuretic effect, which is important in the presence of kidney disease.
- The low calorie content of pumpkin dishes makes them a good choice for overweight children.
To learn why you should introduce pumpkin into your baby’s complementary foods, watch the video from Humana.
About the beneficial properties of pumpkin seeds
Pumpkin seeds have a mild laxative, anti-inflammatory and anthelmintic effect. Their regular consumption improves digestive function and eliminates constipation. This product is rich in natural healthy fats, vitamins D, K, A, E, as well as many microelements, among which iron and zinc are especially prominent.
It is important to note that seeds are useful only in raw or dried form. If you fry them, most of the beneficial properties will be lost. In addition, you should know that pumpkin seeds are not recommended for children under 3 years of age.
Pumpkin seeds have an anthelmintic effect
Harm and contraindications
- Eating pumpkin dishes too often can cause “carotene” jaundice.
- Pumpkin complementary foods should not be given if you have an individual intolerance to the product.
- Pumpkin is contraindicated for diabetes and hepatitis.
- Cooking pumpkin for children with exacerbations of diseases of the stomach and small intestine is also not recommended.
Not all babies can eat pumpkin
Do you have allergies?
Pumpkin is one of the foods that can cause an allergic reaction because it contains a lot of carotene. For this reason, the introduction of pumpkin dishes into children's diets is carried out gradually and very carefully.
How to make puree?
Many kids like pumpkin puree because it has a pleasant sweetish taste. You can prepare it in different ways from both fresh and frozen pumpkin. Let's look at each of them in more detail.
Many kids like pumpkin puree.
How much and how to cook pumpkin?
After filling the peeled pumpkin with water, put the saucepan on the fire, let it boil, close the lid and simmer over low heat for 20 to 25 minutes. You will know the pumpkin is ready when it is tender. After draining the water, press the cooked slices through a sieve to make sure there are no fibers. If necessary, add milk to make the consistency more liquid (for children under one year old - mother’s milk or formula).
In a slow cooker
Take 350 g of pumpkin, separate the peel, fibers and seeds from the pulp, then cut into small cubes. Add 200 ml of water to the vegetable (you can also add a little sugar), place it in the slow cooker and turn it on to the “stew” mode. After 40 minutes, remove the pumpkin, transfer it to a blender and blend until smooth.
Pumpkin grown in your own garden is best for feeding your baby.
In a steamer
After cutting a small piece from the pumpkin, remove the skin and cut the vegetable into cubes. Place them in a steamer basket, place them in the appliance and cook until softened (20 minutes is usually enough). Beat the finished pieces in a blender if your baby has just started trying pumpkin, or mash them with a fork for babies who are learning to chew. After cooling the puree to a warm state, you can offer it to your child.
In the oven
Place the peeled and diced pumpkin in a thick-walled container and add 1/2 cup of water. Bake in the oven for about 15 minutes until the dish is tender. Next, the pumpkin can be passed through a sieve or mashed with a fork, depending on the consistency that your child likes.
When baking the pumpkin, sprinkle with sesame seeds if they have already been introduced into the child’s diet.
How to introduce it into complementary foods?
Pumpkin can be introduced into a baby’s diet after the baby has tried zucchini, broccoli or other vegetables. Typically, these vegetable complementary feeding products are introduced from 6 months of age, although it is permissible for bottle-fed babies to include pumpkin puree in the menu a little earlier (from 4.5-5 months).
The first portion of pumpkin that a child under one year old will be introduced to should contain no more than half a teaspoon (or better yet, only a quarter spoon). The puree for this first test must be homogeneous, so breast milk or formula is often used to dilute it.
Give pumpkin to your baby for the first time in the morning feeding, and then carefully watch your baby until the evening. Once you are sure that no problems have arisen after such a meal, you can increase the portion to the recommended age limit for vegetable dishes.
Calculate your complementary feeding table
Recipes for children over 1 year old
Take one sweet and sour apple and a slice of pumpkin so that there is equal quantity of each component. After cutting the pumpkin into small pieces, pour boiling water over it and boil until tender. Next, add the diced apple to the boiled pumpkin, boil for another 5-10 minutes and rub the mixture through a sieve. You can add honey to the finished puree.
Pumpkin and applesauce will be even healthier if you cook the products in a double boiler
Pumpkin salad
You will need to take equal amounts of apple, pumpkin and melon. Cut the melon and apple into cubes, and grate the pumpkin. Mix the ingredients, add honey and lemon juice.
Pumpkin with meat
Boil a piece of pumpkin, carrots and celery until tender (take half as much pumpkin for carrots, and three times as much celery). Puree the vegetables. At the same time, boil the turkey or chicken, disassemble into fibers or finely chop. Mix the meat with vegetables or place separately depending on your baby’s preferences. Sprinkle some herbs on top if your child likes them.
Pumpkin pancakes
Grate 150 g of pumpkin and pour in half a glass of cream. Simmer for about 10 minutes over low heat and while still hot, add a tablespoon of semolina, a little sugar and one egg to the pumpkin mixture. Next, cook as you would regular pancakes. Serve with sour cream.
Pass the washed and chopped vegetables through a juicer and dilute with water. Give your child this juice up to 2 times a week. It is important that the juice is squeezed out immediately before drinking.
Pumpkin juice can be mixed with apple, carrot or pear nectar
How to make soup?
Take the following ingredients for pumpkin soup:
- 150 g pumpkin
- 1/2 carrot
- 1 potato
- 500 ml water
Washed vegetables need to be peeled. Next, potatoes and pumpkin are cut into cubes, and carrots are finely grated. After cooking the vegetables for 30 minutes in boiling water, the dish is smoothed using a blender. Finally, add salt and a little vegetable oil to the soup.
Another simple way to prepare pumpkin puree soup is to use a slow cooker:
- Peel 300 g of ripe pumpkin, remembering to remove the seeds. Cut the pulp into medium cubes.
- Also peel two onions, four potatoes and one carrot. Cut the onion into half rings, carrots into strips, and potatoes into small cubes.
- Turn on the multicooker to the “baking” mode. Heat a little vegetable oil in a bowl, then add the vegetables and fry for about 15 minutes, stirring occasionally.
- Next, switch to the “stew” mode and leave the dish to cook for one hour.
- Remove the vegetables from the appliance, add salt and chop with a blender.
- Add 400 g of cream with 20% fat, mix well and pour the puree back into the multicooker.
- Selecting the “soup” mode, bring to a boil. In bowls, the soup can be decorated with herbs, croutons, and butter.
Many adults will also appreciate pumpkin soup.
Porridge with pumpkin
Millet
To prepare millet porridge, grate 100 g of peeled and seeded pumpkin. Boil a glass of milk, pour a tablespoon of millet into it and cook with constant stirring for 10 minutes, then add the grated pumpkin. Continue cooking until thickened, let the porridge cool slightly, and season with honey and butter before serving.
Manna
Cut 300 g of pumpkin, peeled and seeded, into cubes. Putting it in a saucepan, pour 340 ml of milk into it, bring to a boil and cook until soft. Dissolve two tablespoons of semolina in half a glass of water. While continuously stirring the pumpkin boiling in milk, slowly pour the semolina into the saucepan. Salt and add sugar to taste. Cook until the porridge becomes thick enough. At the end of cooking, you can add chopped dried fruits, such as raisins and prunes.
Rice
Peel and cut 150 g of pumpkin into pieces, pour a glass of boiling water, add a teaspoon of sugar and cook under a closed lid for 15 minutes. Add 50 g of rice cereal and half a glass of milk to the pumpkin. Continue cooking for about 20 minutes, stirring the porridge occasionally. Turn off the heat, add salt and 15 g of butter to the dish.
Porridge with pumpkin is a very healthy and nutritious dish
- Choose a medium-sized pumpkin, since very large fruits are either excessively dry or, on the contrary, watery.
- Take a good look at your pumpkin when purchasing. Do not take fruits with scratches, damage, or areas of rotting. The pumpkin skin should be very dense and not be pressed through with a fingernail.
- When purchasing cut pumpkin, choose a fruit with a rich yellow or orange color. The brighter the pumpkin you buy, the more carotene it contains.
- If you purchase a whole pumpkin and cut it at home, do not store it for a long time afterwards. The best option is to either buy a small piece of pumpkin that you can use immediately in your cooking, or freeze the chopped pumpkin flesh for future cooking.
- A whole pumpkin should not be kept in direct sunlight or in a very cold place, as this will cause it to rot. It is better to place the whole fruit in a ventilated place with a temperature of +10+15.
Teach your baby to this healthy vegetable from the first years of life.
Delicate taste, positive color, many vitamins and microelements - this bright orange vegetable is a healthy product. for children of different ages. Nutritious and easy-to-digest pumpkin dishes for children are varied, easy to prepare, do not require much time or ingredients, and kids will certainly love their taste.
Pumpkin dish for children
Due to its balanced composition, pumpkin is recommended for very young children - it is one of the first vegetables introduced into infant feeding, since easily and quickly absorbed. IN pumpkin composition includes:
- various vitamins, including A, C, E, vitamin T (carnitine) necessary for many physiological processes of the body and vitamin K (vicasol) responsible for the formation of bones and maintaining their structure;
- minerals, including magnesium, calcium, phosphorus, copper, iron and the basis of metabolic processes, potassium;
- insignificant amount easily digestible fiber– pumpkin dishes do not injure or unduly burden the digestive system of even the smallest crumbs;
- Sahara pumpkin contains a lot, but it is easily absorbed by the child’s body;
- vegetable productslki And fats.
Pumpkin goes well with vegetables, cereals, meat, dairy products - dishes made from it can be very varied
Pumpkin recipes for children
Our recipes will range from pumpkin dishes for the little ones to culinary recipes for older children. So, what to cook from pumpkin for a very young child.
Pumpkin puree
Pediatricians recommend introducing complementary foods for babies based on pumpkin pulp after six months of life. As a rule, this is the most common puree, prepared in this way:
- The ingredients required are 100 g of fresh pumpkin and a quarter glass of clean water.
- The pumpkin is cleared of seeds, cut into small pieces and, covered with water, boiled in a small saucepan under a lid over low heat.
- After 15-20 minutes, the boiled pumpkin pieces are rubbed through a sieve - this way, even large fibers will be crushed, and the puree will acquire a uniform consistency, which is especially important for babies accustomed to liquid food.
- The taste of the puree will be improved by expressed breast milk or formula - it is important to mix the puree well and ensure its homogeneity: there should be no lumps or unpounded pieces!
Posted by Olga Golovinova (@olyabonya) Sep 20, 2017 at 10:12 PDT
Pumpkin soup with vegetables
Baby is 8-9 months old and older, already familiar with many tastes, will undoubtedly enjoy the puree soup, which is easy and quick to prepare, is easily digestible and is beneficial for a growing body:
- Ingredients for one serving of puree soup: 50 g pumpkin, 30 g each of potatoes, carrots, broccoli and zucchini, a quarter glass of clean water and a little refined vegetable oil.
- Peeled vegetables are cut into small pieces and boiled in water in a small saucepan until soft. You don’t have to drain the water at the end of the stewing: if necessary, you can dilute the finished puree soup with this broth.
- There is no need to grind the vegetables through a sieve, as in the previous recipe: the child has already grown up and he is not afraid of small pieces in the finished dish. Place the boiled vegetables in a blender.
- Oil and, if necessary, the broth remaining after the vegetables are added to the chopped vegetables.
Bon appetit, kids!
Pumpkin soup
Millet porridge with pumpkin
Children's pumpkin dishes recommended for feeding children over one and a half to two years old are perfectly complemented by this porridge. Classic recipe for millet porridge with pumpkin Every mother should know that this dish cannot be given to a baby, but older children will like its sweet taste and nutritional value. Porridge for several servings (for the whole family!) is prepared in this way:
- Ingredients: 2 tbsp. millet, 400 g of peeled and cut into pieces pumpkin, 700 g of milk and water, salt and sugar to taste. For serving – butter.
- The pumpkin is stewed for 20 minutes in a small saucepan with a lid over low heat in a small amount of water. When ready, the pieces are kneaded, but there is no requirement for homogeneity of the mass.
- The heated milk and the remaining water are poured into the saucepan with the pumpkin and the millet grains, thoroughly washed in several waters, are poured out.
- After boiling, the porridge is cooked over low heat under the lid for 25-30 minutes, shortly before the end of cooking, salt and sugar are added to taste.
- Millet porridge is good steamed, so if time allows, let it stand under a towel for 10-15 minutes.
Pumpkin children's menu
Pumpkin is hypoallergenic product, and therefore, as we said above, one of the first vegetable complementary foods is introduced from 6 months.
In addition to traditional pumpkin puree, your baby can be given pumpkin juice, always diluted with water.
After one and a half years, in addition to pureed soups and porridges, the children's “pumpkin” menu can be diversified with baked dishes:
- cottage cheese casserole with pumpkin;
- baked pumpkin;
- pumpkin casserole with raisins and dried apricots.
Plus pumpkin is good fresh and cooked and even fried: Properly prepared juices, jams, jams, caviar, purees and candied fruits can be stored throughout the winter. From this vegetable it is quite possible to prepare a “serious” dish - for example, pumpkin cutlets or figurines cut out of pumpkin slices with molds and fried in oil, sprinkled with grated cheese.
Conclusion
An amazing pumpkin vegetable with such a sunny color can be given to children of all ages. healthy and nutritious meals: soups, purees, casseroles, jams, juices, jams and even cutlets! With such a wonderful vegetable, which has a lot of useful substances, your everyday menu can be made more attractive, and a quick pumpkin pie and fried pumpkin figurines will decorate any holiday table at a family celebration.
September 28, 2017, 12:47 pm
Orange pumpkin is an ideal vegetable for baby food. It contains many useful nutrients and vitamins that ensure the proper development of the child’s body.
Of all the vegetables, pumpkin is the easiest to introduce to your baby: its sweet taste and cheerful yellow color will certainly make the first try a success.
The main thing is to learn how to properly prepare pumpkin slices and diversify the children's table.
Over time, simple pumpkin dishes for children in the form of delicate purees and light soups can be replaced with porridges, casseroles, cutlets and pancakes.
Pumpkin dishes for children - general principles of preparation
To prepare a pumpkin for a children's table, you need to thoroughly wash and cut it. Only the pulp is eaten, so the skin is cut off and the seeds are removed.
Pumpkin slices for soups and purees are boiled in a small amount of water or mixed with water and milk (depending on the age of the child). Then the boiled vegetable is kneaded with a masher or pureed with a blender. In some cases, the pumpkin will need to be chopped raw in order to prepare a main dish from minced vegetables.
Pumpkin dishes for children can be sweet or salty. Almost all other vegetables, many fruits, as well as cereals, meat, and dairy products go well with orange vegetables.
In order for children to like the consistency of the dishes, it is necessary to rub the vegetable through a sieve for the first complementary foods. A blender will not work in this case, as the consistency will be coarse and fibrous.
Pumpkin puree “Baby”
From the age of six months, a mother can prepare tender pumpkin puree for her baby. Single meals are suitable for the first complementary foods, so no additional ingredients are needed.
Ingredients:
A hundred gram piece of fresh pumpkin;
A quarter glass of clean drinking water.
Cooking method:
Cut the peeled piece of pumpkin into small pieces and place in a saucepan.
Pour in water and turn on low heat.
Cook for about twenty minutes with the lid tightly closed.
Drain the remaining water and rub the boiled pumpkin through a sieve.
If the puree is too thick, you can dilute it with a small amount of formula or breast milk.
Puree soup with vegetables
An eight-month-old baby can be offered real vegetable soup, pureed to a puree. The pumpkin will be accompanied by potatoes, carrots, zucchini, and broccoli. If you don’t have a vegetable, it doesn’t matter, you can do without it.
Ingredients:
Fifty grams of fresh pumpkin;
Thirty grams of potatoes, carrots, zucchini and broccoli;
A quarter glass of water;
Half a teaspoon of vegetable oil.
Cooking method:
Wash the vegetables thoroughly and peel them.
Cut the vegetables into small cubes and place in a saucepan;
Pour in water and simmer over low heat until completely softened.
When all the vegetables can be easily pierced with a fork, stop stewing.
Do not pour out the remaining water; it is needed for a liquid consistency.
If the water has all boiled away, you will have to add a few tablespoons of boiling water.
Place the vegetables in a blender, add a drop of vegetable oil and blend everything.
Millet with pumpkin
Delicious millet porridge with sweet pumpkin pieces is suitable for both children and adults. This is an excellent nutritious pumpkin dish for children from two years old.
Ingredients:
Two glasses of millet cereal;
Four hundred grams of pumpkin;
Three glasses of milk;
Three glasses of water;
Two tablespoons of sugar;
A teaspoon of salt;
Butter.
Cooking method:
Cut the pumpkin into small pieces and place in a pan (it should be large enough, since the millet will cook in it).
Pour a small amount of clean water over the pumpkin. The surface of the water should only slightly cover the vegetable.
Let the pumpkin simmer over low heat.
Wash millet cereals in 3-4 waters.
Heat the milk in a saucepan without bringing it to a boil.
When the pumpkin slices become soft, you need to lightly mash them with a masher. The result should not be puree, but slightly deformed pumpkin pieces.
Pour the remaining water into the pan, all the hot milk, add the washed cereal.
Cook the porridge over medium heat until it boils. As soon as the contents of the pan boil, reduce the heat to low and open the lid slightly.
Cook the porridge with pumpkin for about half an hour.
Five minutes before the end of cooking, add salt and sugar to the dish and mix everything.
Cover the lid tightly, wrap the pan in a warm towel and leave to steep for 15 minutes.
Place millet porridge with beautiful pieces of pumpkin on plates, put a piece of butter in each.
Pumpkin semolina muffins
An excellent version of a pumpkin dish for children is a delicious sweet casserole, decorated in the form of muffins. It will appeal to children of any age and parents. You can prepare this casserole for your family and for little guests with a sweet tooth. It will turn out both tasty and healthy.
Ingredients:
Four hundred grams of fresh pumpkin;
Eighty grams of semolina;
One chicken egg;
Three teaspoons of powdered sugar;
A tablespoon of finely chopped steamed dried apricots or seedless raisins.
Cooking method:
Prepare pumpkin puree according to the first recipe. Instead of rubbing the boiled vegetable through a sieve, you can puree it with a blender.
Press powdered sugar and egg into pumpkin puree and mix thoroughly.
Add semolina in small portions and stir immediately. It is very important that no lumps form.
Pour dried apricots or raisins (or both ingredients, taking half the amount of each) into a homogeneous mass.
Preheat the oven to 180-200 degrees.
Place the mixture into muffin tins greased with a small amount of vegetable oil.
Bake for approximately 30 minutes. Depending on the size of the tins, the muffins may cook faster or longer.
Pumpkin cutlets in breadcrumbs
In addition to sweet pumpkin dishes for children, there are recipes for “adult”, but no less tasty and healthy food. For example, pumpkin cutlets. They are suitable for feeding a one-year-old baby.
Ingredients:
Half a kilo of fresh pumpkin;
One chicken egg;
Three tablespoons of cream;
A tablespoon of semolina;
A pinch of salt;
Two tablespoons of breadcrumbs.
Cooking method:
Grate the peeled piece of pumpkin on a fine grater.
Pour cream into the puree and simmer over low heat.
Simmer for five to seven minutes until soft.
Pour the egg into the stewed pumpkin, add semolina, add salt and knead thoroughly.
Form cutlets, roll in breadcrumbs.
Place the cutlets in a steamer bowl and cook for 20 minutes.
Divide among plates and serve.
For older children, you can add sour cream, pureed meat, or steamed minced meat to this baby pumpkin dish.
Pumpkin fritters
Delicious and healthy pumpkin pancakes can be an excellent replacement for traditional pancakes made with kefir and flour.
Ingredients:
Three hundred grams of raw pumpkin pulp;
A glass of cream;
Three tablespoons of semolina;
One tablespoon of sugar;
One chicken egg;
Vegetable oil for the frying pan;
Sour cream for serving.
Cooking method:
Grate a piece of pumpkin on a fine grater.
Place in a saucepan.
Pour in the cream and simmer after the liquid has boiled for ten minutes.
Add sugar, eggs and semolina to the hot mixture.
Knead everything thoroughly, breaking up any lumps.
Fry pumpkin pancakes in hot oil on both sides.
Serve with sour cream.
Pumpkin cookies with orange zest
Pumpkin is a great base for making homemade cookies. A low-calorie pumpkin dish for children is tasty and beautiful.
Ingredients:
Two hundred grams of pumpkin;
One egg;
Four glasses of flour;
Five tablespoons of powdered sugar;
Three tablespoons of orange zest;
Five tablespoons of sugar;
A teaspoon of baking powder;
Half a teaspoon of salt;
A little vegetable oil.
Cooking method:
Grind the washed and peeled pumpkin in a meat grinder or grate it on a fine grater.
Remove the zest from the orange.
Beat the egg.
Add zest, egg, salt and sugar to pumpkin puree and mix.
Sift the flour, mix with baking powder and add to the pumpkin mixture.
Knead into a nice dough.
Turn on the oven to heat at 200 degrees.
Roll out the dough two centimeters thick, sprinkle flour on top and, using molds or a regular shot glass, cut into individual cookies.
Grease a baking sheet with oil and place pumpkin cookies.
Sprinkle with powdered sugar and bake. It will take 15 minutes to bake.
Serve cookies with milk, tea, cocoa.
Pumpkin dishes for children - tricks and useful tips
To diversify the taste of pumpkin complementary foods, you can add pureed apple or pear to the orange puree. The components are whipped with a blender until completely homogeneous.
The piece of raw vegetable left over after preparing some pumpkin dish for children should be stored in the refrigerator for about 3-4 days. If you wrap pumpkin slices in foil, the storage process increases to a week. As a last resort, you can simply freeze the pumpkin.
Semolina casserole can be prepared in a regular form, monitoring the cooking time (from 20 to 40 minutes). If you have a multicooker in your kitchen, you can cook the casserole in it. Place the mixture in a bowl and turn on the appropriate mode for 20-30 minutes (depending on the power of the device).
You can serve pumpkin casserole with a milkshake or ice cream. Decorate the manna pieces with powdered sugar.
To make pumpkin cookies even more beautiful, you can brush them with beaten egg yolk before baking.
Pumpkin is very healthy and can be used to make many delicious dishes for children and adults. You can get acquainted with pumpkin quite early, although not earlier than 6 months. However, it is better not to put pumpkin first in order when introducing complementary foods.
Pumpkin is rich in beta-carotene, iron, magnesium, potassium, vitamins C, E, group B. It is also important to remember that pumpkin pulp contains a lot of vitamin D, which is valuable for children’s bodies. Pumpkin also contains rare and essential vitamins K and T.
Pumpkin can be served to children as a puree, with or without the addition of other vegetables, fruits, and meat. You can also make souffles, stews, pancakes, soup and much more. We offer you several recipes for pumpkin dishes for children, and feel free to add or change ingredients.
Dishes for children made from pumpkin (what to cook from pumpkin)
Pumpkin and pear puree from 7 months
Ingredients:
- 100 g pumpkin
- 50 g pear
For an older child, you can increase the amount of products in a ratio of 2 to 1.
Wash the pumpkin, clean it, cut it, simmer for 15-20 minutes under the lid until soft. At the same time, prepare the pear (cut into small pieces). Then beat the pear and stewed pumpkin in a blender. For older children, you can add a little sugar if necessary.
Vegetable puree from 9 months
Ingredients:
- 50 g pumpkin
- 30 g potatoes
- 30 g carrots
- 30 g cabbage
- 30 g zucchini
- A little vegetable oil
Wash all the vegetables, cut them, simmer until tender with the lid closed with a little water added. Then beat with a blender and add vegetable oil. Older kids can add some salt.
Pumpkin puree with meat from 8 months
Ingredients
- 150 g pumpkin
- 50 g poultry (chicken, turkey)
- A little vegetable oil
Wash the pumpkin, cut it, simmer until tender with the lid closed with a little water added. Separately, cook the meat until done. Then beat with a blender and add vegetable oil. Older kids can add some salt.
Pumpkin cutlets from 1 year
Ingredients:
- 500 g pumpkin
- 1 egg
- 50 g cream (10%)
- 1 tbsp semolina
- breadcrumbs
- Salt, sugar to taste
Wash the pumpkin, peel it, grate it, and squeeze out the juice. Simmer the pumpkin for 5 minutes under the lid, adding juice and cream. Then transfer the stewed pumpkin into a bowl, add semolina and yolk. For older children, you can use sugar. We form cutlets, then dip them in egg white and breadcrumbs. It's better to cook it steamed.
Pumpkin soufflé from 1.5 years
Ingredients:
- 150 g pumpkin
- 1 tsp butter
- 2 eggs (whites only)
- Sugar to taste and powdered sugar
Wash the pumpkin, clean it, cut it into 4 parts. Place in a mold, fill with water and bake in the oven until soft. Using a blender, puree the pumpkin, then transfer it to a small container and add sugar. Cook over low heat until thickened. At the same time, beat the whites and mix them into the pumpkin puree. All that remains is to bake in the oven (15 minutes at 180 degrees), after greasing the pan with butter. Sprinkle the finished soufflé with a little powdered sugar.
Pumpkin and apple pancakes from 1 year
Ingredients:
- 200 g pumpkin
- 1 apple (small)
- 1 tbsp flour
- 1 egg
- a little vegetable oil
Wash and grate the pumpkin and apple. Add egg and flour, mix. Fry in vegetable oil.
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