Sugar pumpkins are much smaller and sweeter than those you would use to carve for a jack-o’-lantern, and they make a delicious puree for baby to enjoy. Once your baby is eating a variety of foods, I recommend stirring in some cooked lentils or brown rice before processing in the food processor. That way the baby has a complete meal. The
beauty of cooking in the pressure cooker is that you will have lots of frozen cooked foods to combine as your baby’s diet grows more complex.
MAKES ABOUT 4 CUPS
INGREDIENTS
- 1 cup filtered water
- One 3- to 4-pound sugar pumpkin, halved, seeded, and cut into 2-inch pieces
INSTRUCTIONS
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom. Arrange the pumpkin in the basket. Lock the lid in place. Cook at high pressure for 15 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. When the pumpkin is cool enough to handle, scrape the flesh from the skin. Transfer the flesh to a food processor or blender. Puree, adding a bit of filtered water to thin the puree if necessary.
- Cool the puree completely. Store in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
