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Pumpkin Soup

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Autumn is well and truly here. Summer was so hot and gorgeous and the warmth at the start of summer always excites me for the long hot days that are coming, the after-school/work beach swim and dinner eaten in the backyard. Bliss.  However I adore autumn. Cooler weather, mellow afternoons, autumn leaves and snuggles whilst watching TV (anyone else sit 2 metres apart from each other during hot summer nights? LOL).

 

Another reason why I love autumn is soups! I love soups. They are easy to make, cook in one pot (less washing up!) and suit the whole family, including bubba.

PumpkinSoup

Pumpkin soup is my fave, however I find we get hungry not long after we have finished eating it. These days I bulk up my pumpkin soup with potato and sweet potato to make it more filling.

When my babies were tiny I didn’t put the salt and pepper in until I put aside their portion.

 

Ingredients:

  • 1 kg Pumpkin (I have used kent, butternut and both seem to work just as well), peeled and chopped
  • 1 medium Sweet Potato, peeled and chopped
  • 1 large Potato, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 Leek, white part only, sliced
  • 1/2 an onion, sliced
  • 3 cloves garlic, sliced
  • 1.5 L Chicken Stock *(see note)
  • 1 cup milk
  • Salt & Pepper
  • 1/2 teaspoon mixed herbs
  • Grated Parmesan Cheese
  • 2 tablespoons oil

 

Method:

Heat a heavy based large pan.

Add oil and sauté leek, onion and garlic for 2-3 minutes until leek and onion become transparent.

Put pumpkin, sweet potato, potato, carrot into the pan.

Pour in chicken stock to cover the vegetables.

Cook until vegetables are soft, add more stock/water if required.

Use hand blender to puree (careful for splashes - it is hot!)

Pour in milk, add mixed herbs, stir (simmer/low heat) until desired consistency

(if you have younger children, you may want to put theirs aside before you add salt and pepper)

Serve with grated Parmesan Cheese (I add sprinkles of dried chilli to mine!)

 

So easy to make and stores easily in the fridge or freezer for later on in the week. Enjoy!

See our baby food storage selection here if you like! (Click Here)

 

Note:

I make my own chicken stock because when my babies were little I found the ready-made one to have quite a high sodium content. I find them easy to make so I have continued to make it myself.  I pretty much buy chicken bones (carcass) from the chicken shop, put them in a saucepan, cover in cold water, bring to boil and once boiled, reduce heat to low and simmer for 1-2 hours. I have left them simmering for 2-3 hours until the bones are soft therefore the stock tastier, but generally after 1 hour it is ok to use.

 

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