Tasty Pumpkin Baby Food Recipes

These pumpkin baby food recipes make good use of all that spare pumpkin from Halloween – but pumpkin is a nutritious food for baby at any time of the year!

The orange colour of pumpkin tells us that it is rich in beta-carotene, an important anti-oxidant that the body converts to vitamin A. It also contains vitamin C, potassium and calcium.

When selecting a pumpkin to prepare for your baby, make sure that it is hard and heavy for its size – this indicates that it is of good quality.

Avoid a soft pumpkin, or one that seems quite light for it’s size.

We prefer to use the smaller sugar pumpkins to prefer our baby food recipes – they generally have a much better flavour than the huge pumpkins that are typically carved out for Halloween (the small ones make really cute Jack O Lanterns, too!).


Handy tip

Don’t let the seeds go to waste – roasted pumpkin seeds make an excellent high energy snack for the adults! Simply wash the seeds to remove the strings and blot dry. Then toss with a little vegetable oil and spread in a single layer on a shallow baking sheet. Bake at 250 deg F for 10-15 mins, stirring two or three times. If you wish, you can add salt, then cool before storing.



Pumpkin Baby Food Recipes


Pumpkin baby food recipes 


Pumpkin and Parsnip Puree (6 months+)

This parsnip and pumpkin puree recipe tastes absolutely delicious, yet it’s so simple to make!

1 parsnip

8oz (1 cup) fresh pumpkin

tiny pinch ground nutmeg

1 tsp chopped fresh chives

  1. Peel and dice the parsnip and the pumpkin.
  2. Steam, or simmer in a little water, until nice and tender.
  3. Drain, then blend well in a food processor – or, if you prefer, mash well with a fork.
  4. Simply stir in the nutmeg and chives… and serve!

More baby food recipes with parsnips


Simple pumpkin and peach rice

This yummy recipe is ideal for older babies who are enjoying lumpier textures.

4 oz (1/2 cup) cooked brown rice

8 oz (1 cup) pumpkin, peeled and diced, with seeds removed

1/2 small, ripe peach, peeled and diced

water or homemade chicken stock

  1. Place the diced pumpkin and peach into a saucepan and cover with the water or stock (we like to use stock as it gives a richer flavour).
  2. Simmer for around 20 mins, then stir in the brown rice.
  3. Continue to cook for 10 mins, adding more water/stock if the mixture becomes too dry.

Serve to your baby – either as a side dish or a complete meal. The sweetness of the peach makes this a really tasty dish – your little one will never eat plain old rice again!

Is fresh always best?

Find out about using frozen and canned vegetables and fruits in your baby food recipes.

Easy pumpkin soup (6 months+)

8 oz (1 cup) pumpkin, sliced

2 tsp unsalted butter

7 fl oz (just under 1 cup) water

little milk (you can use formula/breastmilk if you wish)

pinch freshly ground black pepper (optional)

2 drops of maple syrup

  1. Place the sliced pumpkin in a pan with the water and butter.
  2. Simmer until very tender.
  3. Puree, then use a little milk to thin the mixture to a creamy consistency.
  4. Add the black pepper and maple syrup, then return to the pan and heat through.
  5. If your baby is enjoying finger foods, you can serve this with strips of lightly toasted bread, or even make some “baby croutons”.
  6. Simply slice whole wheat bread into strips, then bake in a low oven until dry and hard!

Pumpkin stew with cinnamon (6 months+)

1 lb (2 cups) pumpkin, cut into 1 inch strips

5 fl oz (2/3 cup) water

1 tsp unsalted butter

1 tsp flour

5 fl oz (2/3 cup) milk (you can use formula/breastmilk if you wish)

pinch cinnamon

pinch freshly ground black pepper (optional)

  1. Place the pumpkin strips in a saucepan with the water and butter and simmer until very tender.
  2. Drain, reserving the cooking liquid, and place in a warm dish.
  3. Mix the flour and milk together to form a smooth paste, then stir in the water you used to cook the pumpkin.
  4. Pour mixture back into the saucepan and boil for a few minutes, stirring constantly.
  5. Add the pepper and cinnamon, then pour the sauce over the pumpkin strips.
  6. Mash lightly with a fork, or puree if necessary.

Pumpkin ‘n pasta (7 months+)

8 oz pasta shapes

4 oz (1/2 cup) cream cheese

2 oz (1/2 cup) grated Parmesan cheese

2 oz (1/4 cup) unsalted butter

2 fl oz (1/4 cup) milk (use breastmilk/formula if you prefer)

4oz (1/2 cup) cooked pumpkin, mashed

pinch nutmeg

  1. Cook the pasta according to the directions on the pack.
  2. Place the cream cheese, Parmesan, milk and butter in a saucepan and cook gently until the cream cheese has melted, stirring often.
  3. Add the cooked pumpkin and nutmeg and continue to cook until heated throughout.

Have fun making these pumpkin baby food recipes – and if you have any recipes you’d like to share, please contact us – we’d love to hear from you!

Readers' Pics

Pumpkin Baby Food

My pumpkin eats pumpkin!

When she was all done with this creation she grabbed the bowl and tried to lick it!

Gloria – Dubai, United Arab Emirates



And don’t miss the Pumpkin Recipes from our blog…

Pumpkin, Apple and Banana Puree

Extra Special Roasted Pumpkin Puree

Vegetarian Pumpkin Soup with Apple

Smooth Sweet Potato and Pumpkin Puree

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