Roasted Pumpkin Puree

Roasted Pumpkin Puree

INGREDIENTS
6

DIFFICULTY
Easy

SERVINGS
4

RATING

PREPARATION TIME
5 mins

COOKING TIME
30 mins

AGE GROUP
6 – 8 months

INGREDIENTS
2 cups of pumpkin
2 cloves of garlic
olive oil
A pinch of cumin
A pinch of dried nutmeg
A 
pinch of freshly ground black pepper

METHOD
1. Preheat the oven to 200 deg C.

2. Peel pumpkin, remove seeds and chop into small pieces.

3. Use a medium sized baking tray with baking paper on the bottom.

4. Add onto the tray the chopped pumpkin and the whole unreeled garlic cloves.

5. Drizzle over the top with olive oil.

6. Sprinkle over the top the cumin, nutmeg and black pepper.

7. Put into the preheated oven and bake for 15 minutes.

8. Remove garlic cloves from the baking tray. Then put tray back into the oven for a further 15 minutes until crispy brown on the outside.

9. Squeeze garlic out of the skins into a small bowl. Add in to the bowl the cooked pumpkin.

10. Blend using a stick blender and puree until nice and smooth – Use the chicken stock to get the right consistency.

HANDY HINTS

Yum

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