Pumpkin, Yogurt + Prunes Baby Food Puree
Pumpkin, Yogurt + Prunes – a fun seasonal baby food puree that takes only 15 minutes to make and is packed with vitamin A, beta carotene, potassium, protein and iron just from the pumpkin. Great for 6+ months – stage 2 baby food.
Pumpkin, Yogurt + Prunes Baby Food Puree
If you think that making pumpkin puree takes an entire day in the kitchen, think again!
This seasonal puree takes only 15 minutes to make and is packed with vitamin A, beta carotene, potassium, protein and iron just from the pumpkin.
When mixed with yogurt and prunes your baby is not only getting a big dose of good bacteria to help heal and improve their gut but also a ton of fiber to help them maintain bowl movements and to get things moving ‘down there’.
This puree is great as is, but to experience that ‘I can’t believe this is NOT pumpkin pie’ moment, add a pinch of cinnamon and nutmeg while pureeing.
Serve slightly warm for baby and along with a mug of pumpkin chia latte for yourself.
Enjoy!
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Get the recipe: Pumpkin, Yogurt + Prune Baby Food Puree
Ingredients
- 1/2 small pie pumpkin (roughly 3 cups) peeled and roughly chopped
- 1/2 cup full-fat plain Greek yogurt
- 3 prunes, dried
Instructions
- Bring 2 inches of water to a boil in a medium saucepan. Place pumpkin into a steamer basket over boiling water, cover, and cook for 10-15 minutes, or when you can easily prick the pumpkin chunks with a fork. Let cool slightly. Reserve steamer water.
- Meanwhile, place the prunes into a small bowl and cover with very hot water for 10 minutes. This will let them plump up and become tender.
- Place the pumpkin, yogurt and prunes into blender or food processor and puree for 1-2 minutes until smooth, adding reserved steamer water in 1/4 cup increments if needed.
Notes
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9 Comments on “Pumpkin, Yogurt + Prunes Baby Food Puree”
I made this today, along with another of your recipes for my toddler. Although, I used organic dates instead of prunes. Overall, it was yummy and I can’t wait for my child to try it. I appreciate all these recipes. Thank you!
Tia
Would you freeze with the yogurt mixed in or freeze just the pumpkin/prune mixture and add the yogurt once thawed? Thanks!
only use 1/2 a pumpkin? What do you do with the other half then? Might as well just double all of this so no pumpkin goes to waste (not that it would anyway, but the recipe reads weird)
I would definitely make a double batch, but I try to keep my yield under 20 ounces so I don’t overwhelm parents with a TON of purees, so that’s why there is only half a pumpkin. You can also roast the other half and make into a soup, toss into a salad or drizzle with maple syrup for a fun side dish.
Love your recipes! Can I cheat and use canned pumpkin?
Yes! Of course!
There isn’t as much nutrients in canned but sometimes we all have to make shortcuts.
Hello
what age is this puree for?
This has become a favorite in our household! It also works well with roasted butternut squash. Thank you for sharing 🙂
Great idea using the butternut squash! So glad your little one liked it!
xo, Michele