Simple Pumpkin Soup Recipe

For babies who have just been weaned, the choice of complementary food is particularly important. They should be given more foods that aid digestion so as not to cause any burden on their gastrointestinal tract. For example, a simple pumpkin soup is very suitable for babies to drink. It is very nutritious and will not cause any irritation. You can also add some vegetables to the soup.

Ingredients: 1 pumpkin, 2 potatoes (small), 1 carrot, half an onion, 2 bacon strips

Ingredients: 120g butter milk chicken essence

Seasoning: Salt chicken essence

Decoration: Whipped cream

Pumpkin soup delicious method:

1. Wash and peel the pumpkin, carrots and potatoes, and cut them into pieces. I didn’t weigh them specifically today, so you can prepare the amount of vegetables according to your family’s needs.

2. Cut the bacon into small cubes.

3. Cut the onion into small cubes.

4. Add appropriate amount of butter to the pan. After it melts, add onion and stir-fry until fragrant, then add bacon and stir-fry.

5. Add other vegetables and stir-fry.

6. After stir-frying for a while, pour in appropriate amount of milk.

7. Pour in clean water until the vegetables are covered. Bring to a boil over high heat, then turn to medium heat and simmer for about 10 minutes. Add salt and chicken essence to season.

8. After the stewed vegetables have cooled down a little, pour them into a blender and blend into a paste before eating.

Recipe Category

Eight month old baby food

Nutritional Value

Pumpkin can provide rich carotene. B vitamins, vitamin C, protein, etc., among which the carotene can be converted into vitamin A. Vitamins can promote healthy eye development, prevent tissue aging, and maintain the health of the optic nerve.

Material

Pumpkin puree, onion, wheat flour, celery, carrot, bread, butter, water, light cream.

practice

1. Heat the butter in a small saucepan until it melts, then add the onion and fry for about half a minute, then add the flour and celery and fry for a while;

2. Add pumpkin puree and water, add carrot cubes after the soup boils, turn to low heat and simmer for about 10 minutes until the soup is thick. During the process, you can use a spoon to stir the pumpkin puree to make the soup uniform and free of particles;

3. Turn off the heat, add butter and mix well;

5. Sprinkle with toasted bread cubes and chopped parsley, or a pinch of cinnamon.