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Pumpkin, Ricotta and Spinach Puree


Time preparation10mn

Time cooking12mn

Time Total22mn


250g pumpkin, peeled & chopped roughly

1½ cups (375mL) water

½ cup (10g) baby spinach, chopped finely

2 tbsp smooth ricotta

Pumpkin, Ricotta and Spinach Puree

1. Place pumpkin and water in a small saucepan; boil for 12 minutes or until tender; add spinach; drain, reserving ½ cup (125mL) cooking liquid.

2. Place in a food processor or blender; add ricotta; process until smooth, adding some reserved cooking liquid if necessary to achieve the required consistency.

TIP: For convenient quantities, place puree into ice cube trays and freeze. Each cube is equal to about 1 tablespoonful, which is just right for babies just starting out.

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