Pumpkin puree for babies

Pumpkin is one of those large fruit crops that you cannot eat in one sitting, even if everyone in the family, without exception, is a fan of porridges, casseroles and other dishes made from this product. An easy way to dispose of leftover pumpkin is to freeze it. With the right approach, you will receive a healthy, fresh product that is always ready for quick consumption.

About the benefits of pumpkin

Pumpkin is a large and colorful vegetable that many associate with fertility and the fall harvest. Growing it on the plot is as easy as shelling pears, but later the question often arises: what to do with it? The main thing is to understand that pumpkin is very healthy and it’s definitely worth eating. Grown in our own garden, which means 100% environmentally friendly, it contains a variety of vitamins - A, C, D, E, B vitamins, the rare vitamin T, which helps digest food and fights obesity, vitamin K, which is responsible for health blood and bone tissue, and is simply absent in other vegetables. It contains microelements, sugars, carotene and pectins. So pumpkin will strengthen your immune system, give you vigor, fight cholesterol, and regulate your metabolism.

Pumpkin pulp contains a complex of essential vitamins, in particular A, C, D, E, B, T

You can consume it in the form of juices and jams, porridges and casseroles, pies and pancakes, pureed soups and much more. It all depends only on your imagination. For some cooking methods, only fresh pumpkin will do, but for most, frozen pumpkin will do. The beneficial properties of the vegetable are preserved when frozen and baked, so such a semi-finished product is in no way inferior to a fresh product, but will significantly save time and facilitate the cooking process.

How to freeze pumpkin for the winter for complementary feeding

About the benefits of pumpkin

Grown in our own garden, which means 100% environmentally friendly, it contains a variety of vitamins - A, C, D, E, B vitamins, the rare vitamin T, which helps digest food and fights obesity, vitamin K, which is responsible for health blood and bone tissue, and is simply absent in other vegetables. It contains microelements, sugars, carotene and pectins.

So pumpkin will strengthen your immune system, give you vigor, fight cholesterol, and regulate your metabolism.

Pumpkin pulp contains a complex of essential vitamins, in particular A, C, D, E, B, T

You can consume it in the form of juices and jams, porridges and casseroles, pies and pancakes, pureed soups and much more. It all depends only on your imagination.

For some cooking methods, only fresh pumpkin will do, but for most, frozen pumpkin will do.

The beneficial properties of the vegetable are preserved when frozen and baked, so such a semi-finished product is in no way inferior to a fresh product, but will significantly save time and facilitate the cooking process.

As a puree

This method will take a little longer than others, but it's worth the effort. First, you will get rid of the snowiness and wateriness of the pumpkin by pre-baking it.

Secondly, such a frozen semi-finished product without additional processing will allow you to prepare puree soup, casserole, porridge or pie in a matter of minutes. You simply take out the finished puree and add it to the desired dish.

Thirdly, puree is much more compact compared to pieces, which means it will take up much less space in the freezer.

Pumpkin has a thick and tough skin, so have a large knife and cutting board ready.

Cut the pumpkin in half and remove the seeds.
Prepare puree from baked or boiled (see all methods below) pumpkin using a blender, masher or fork. The puree should be homogeneous, without lumps.
Place the puree into prepared containers. Containers, plastic cups, and ice trays are suitable. To increase the shelf life of the semi-finished product and avoid weathering, choose molds with lids. Molds without lids can be wrapped in cling film, foil, or placed in a tightly tied plastic bag.

Pumpkin puree retains its beneficial properties when frozen

Choose the size of the mold depending on the dishes you plan to cook later. Ideally, the form should be portioned. For example, a 200 ml container is enough to make one pumpkin muffin.

Important: do not forget that when frozen, the puree expands, so leave a little free space and do not stuff the puree tightly under the lid.

Options for preparing pumpkin for puree:

cleaned in the oven. Carefully remove the peel, cut the pulp into 3x3 cm cubes. Place them in one layer on a baking sheet and place in an oven preheated to 140° for 1 hour. Check the pumpkin for softness (it should be well kneaded with a fork), if necessary, keep in the oven for some more time;
unpeeled in the oven. Cut the unpeeled pumpkin into 3 cm thick slices. Place on a baking sheet lined with parchment paper or foil in a single layer. Bake in a hot oven until the flesh is softened (about 1 hour). Cool the pumpkin and peel off the skin; it should easily separate from the pulp;
in the microwave. Peel and cut the pumpkin into slices. Place in a microwave safe bowl and add some water. Microwave on high for 10-15 minutes. Repeat the procedure several times until the pumpkin is soft;
boiled. Peel the pumpkin, cut into cubes, place in boiled water and boil until soft. The finished pumpkin should be easily pierced with a fork;
for a couple. Place the peeled pumpkin, cut into small cubes, in a steam basket and place in a steamer with boiling water for 30–40 minutes. You can use a pressure cooker or a multicooker with a steam function.

Pumpkin frozen in the form of puree will be a convenient and healthy option for baby feeding. Keep in mind that the baked product has a concentrated taste and consistency, so when feeding a child (especially an infant), it is preferable to use boiled or steamed raw materials.

Raw pieces

Pumpkin puree is not suitable for all dishes. If you need pumpkin cubes or pieces, freeze them without pre-cooking them.

Cut the peeled pumpkin into small pieces or slices.
Dry with a paper towel.
Spread in a single layer into a freezer container.
Place in the top freezer at the lowest possible temperature.
After a few hours, remove the frozen pumpkin, place it in a storage container with a lid (or bag) and place it in the freezer for long-term storage.

Source: https://girlpas.ru/info/kak-zamorozit-tykvu-na-zimu-dlja-prikorma/

Freezing methods

As a puree

This method will take a little longer than others, but it's worth the effort. First, you will get rid of the snowiness and wateriness of the pumpkin by pre-baking it. Secondly, such a frozen semi-finished product without additional processing will allow you to prepare puree soup, casserole, porridge or pie in a matter of minutes. You simply take out the finished puree and add it to the desired dish. Thirdly, puree is much more compact compared to pieces, which means it will take up much less space in the freezer.

Pumpkin has a thick and tough skin, so have a large knife and cutting board ready.

Cut the pumpkin in half and remove the seeds.
Prepare puree from baked or boiled (see all methods below) pumpkin using a blender, masher or fork. The puree should be homogeneous, without lumps.
Place the puree into prepared containers. Containers, plastic cups, and ice trays are suitable. To increase the shelf life of the semi-finished product and avoid weathering, choose molds with lids. Molds without lids can be wrapped in cling film, foil, or placed in a tightly tied plastic bag.

Pumpkin puree retains its beneficial properties when frozen

Choose the size of the mold depending on the dishes you plan to cook later. Ideally, the form should be portioned. For example, a 200 ml container is enough to make one pumpkin muffin.

Important: do not forget that when frozen, the puree expands, so leave a little free space and do not stuff the puree tightly under the lid.

Options for preparing pumpkin for puree:

cleaned in the oven. Carefully remove the peel, cut the pulp into 3x3 cm cubes. Place them in one layer on a baking sheet and place in an oven preheated to 140° for 1 hour. Check the pumpkin for softness (it should be well kneaded with a fork), if necessary, keep in the oven for some more time;
unpeeled in the oven. Cut the unpeeled pumpkin into 3 cm thick slices. Place on a baking sheet lined with parchment paper or foil in a single layer. Bake in a hot oven until the flesh is softened (about 1 hour). Cool the pumpkin and peel off the skin; it should easily separate from the pulp;
in the microwave. Peel and cut the pumpkin into slices. Place in a microwave safe bowl and add some water. Microwave on high for 10-15 minutes. Repeat the procedure several times until the pumpkin is soft;
boiled. Peel the pumpkin, cut into cubes, place in boiled water and boil until soft. The finished pumpkin should be easily pierced with a fork;
for a couple. Place the peeled pumpkin, cut into small cubes, in a steam basket and place in a steamer with boiling water for 30–40 minutes. You can use a pressure cooker or a multicooker with a steam function.

Pumpkin frozen in the form of puree will be a convenient and healthy option for baby feeding. Keep in mind that the baked product has a concentrated taste and consistency, so when feeding a child (especially an infant), it is preferable to use boiled or steamed raw materials.

Preparation of pumpkin puree step by step - photo gallery

Raw pieces

Pumpkin puree is not suitable for all dishes. If you need pumpkin cubes or pieces, freeze them without pre-cooking them.

Cut the peeled pumpkin into small pieces or slices.
Dry with a paper towel.
Spread in a single layer into a freezer container.
Place in the top freezer at the lowest possible temperature.
After a few hours, remove the frozen pumpkin, place it in a storage container with a lid (or bag) and place it in the freezer for long-term storage.

How to Prepare and Prepare Pumpkin

Here's how to cook pumpkin the easiest way—plus a selection of delicious pumpkin recipes, from blue ribbon pumpkin pie to pumpkin spice pancakes!

Choose the right pumpkin variety

Before we get started, it's important to choose the right pumpkin for the job.

Look for " pie pumpkins " or " sugar pumpkins " - smaller, sweeter pumpkins that are meatier and less fibrous than the larger "carving pumpkins" used for jack-o'-lanterns, etc. You should be able to find them in your grocery store. They are much better for using in recipes!

How to cook pumpkin

To cook pumpkin, you just peel, slice and bake - that's it!

First, scrub the outside of the pumpkin with a vegetable brush to remove any visible dirt.
Cut off the stem, then cut the pumpkin in half (from top to bottom) and use a spoon to scrape out the fibers and seeds from each half. A serrated grapefruit spoon or ice cream scoop works great for this.
Cut the pumpkin halves into smaller pieces, then place the pieces, skin side up, in a shallow baking dish with a lid.
Add enough water to cover the bottom of the pan and cover tightly.
Bake in the oven at 325°F (165°C) for about 1 hour or until the pumpkin is tender. The time may be longer or shorter depending on the size of your pieces, so keep an eye on them.
Let cool and then cut off the skin or scoop out the flesh.

Tip : For pumpkins that you don't cook right away, keep them cool, but not as cold as root vegetables. If you have a cool bedroom, it's a good idea to hide them under the bed (just don't forget about them). They like temperatures between 50 and 65ºF (10 and 18 °C).

Pumpkin Recipes

Now that you have cooked pumpkin, here are some ways to use it!

Pumpkin Cookies: When you buy a pumpkin for your Halloween lantern, buy another one and bake these delicious light yellow cookies.
Pumpkin Pancakes: For a delicious twist, try our seasonal pancake recipe.
Crispy Pumpkin Seeds: Classic, delicious, crunchy roasted pumpkin seeds.
Pumpkin and Butternut Knots: Winner of the Old Farmer's Almanac 2010 Pumpkin Recipe Contest.
Pumpkin Harvest Soup: Enjoy this savory soup on any cool fall evening.
Blue Ribbon Pumpkin Pie: Who doesn't love a good pumpkin pie? But this one is really good - they don’t call it “blue ribbon” for nothing!

Check out more pumpkin recipes as well as our favorite fall recipes!

Do you like to cook with pumpkins? Let us know your tips and tricks in the comments!

Cooking tips

Not all varieties are equally tasty and nutritious; some are rather decorative. Choose pumpkins with bright orange flesh and a dull, firm skin. The peel of a ripe fresh pumpkin can only be crushed with great difficulty. The tail will be completely dry.
Distinguish between the varieties: summer (light, soft) are suitable for stewing, manti and soups, winter (dense, sugar) - for porridges and baked goods.
The best varieties of pumpkin for cooking: Acorn, Harlequin, Butternut, Divo, Gribovskaya, Khersonskaya, Gileya, Bylinka, Muscatnaya.
Prepare pumpkin as a side dish for meat dishes: it helps digest difficult-to-digest foods.

Reviews about pumpkin preparations

I freeze bars in single portions. It tastes the same as fresh, but it doesn’t look like it – it’s watery.

Nata

https://www.babyblog.ru/user/K_tya/3090039

They also froze at one time, raw - tasteless ((

Mishutka (Natasha+Misha=Moscow+Sevastopol)

https://www.babyblog.ru/user/K_tya/3090039

Definitely without skin! My mother-in-law once gave me a frozen one with the skin on. Be... You cook it, and then you scrape it off this skin... hot. Moreover, it’s a paradox - the child really likes pumpkin, but I’m already so tired of its smell that I don’t like to bother with it for a long time. Freeze without skin

Lena Mamaeva

https://eka-mama.ru/forum/part88/topic14304/message362696/

And I grind it in a food processor, it turns out almost puree, I put it in mayonnaise jars and freeze it. Then I cook porridge or make pancakes...

Aniram

https://eka-mama.ru/forum/part88/topic14304/message362696/

I cut it into cubes or grind it finely with a food processor and put it in the freezer, a lot at once... for the whole winter - into porridge, soup, sweet puree for children. everything is delicious!

Cherry

https://www.u-mama.ru/forum/family/cook/727710/

Frozen pumpkin puree - video

Most winter varieties of pumpkin are safely stored until spring. But when you open a fruit weighing 5 kilograms, you won’t be able to eat it quickly. Then freezing tips will come to the rescue. Prepared semi-finished products will retain the vitamins and freshness of the healthy vegetable and will come in handy when preparing various dishes.

Seasonal vegetables are usually frozen while they are ripening. These include: green peas, tomatoes, sweet peppers and others.

But pumpkin or zucchini can be frozen in winter. Often such vegetables grow large and are not always completely used for preparing a dish.

They don't last long in the refrigerator, so it's best to freeze them. This must also be done in order to freeze pumpkin for complementary feeding, and in winter the child will have natural pumpkin porridge in his diet.

Pumpkin puree for babies: how and how much to cook

You can prepare pumpkin for feeding your baby in various ways: bake, boil, steam. It is added to casseroles, porridges, soups, stews, but acquaintance with purees begins. On store shelves there is a large selection of baby food that includes pumpkin. But fresh puree prepared independently remains unrivaled.

The puree can be one-component or with the addition of other permitted products (zucchini, broccoli, cabbage, carrots). Cooking rules:

Wash the fruit thoroughly.
Peel the skin and remove the seeds.
Cut into pieces of arbitrary size.

It is recommended to cook pumpkin for complementary feeding in several ways:

Place the chopped vegetable in a saucepan and pour in a small amount of liquid, cover the container and boil for about a quarter of an hour. The water should not boil too much; it is better to let the dish simmer. Grind with a fork or using a blender.
Place in a saucepan, add a small amount of liquid and bake in the oven at 180°C for about half an hour.
If you have a steamer, you can steam it and then chop it with a blender or fork.

After a year, this vegetable is cooked with rice, meat, apples, pears, and milk porridges. When olive or sunflower oil is allowed into the diet, you can add a few grams to the puree. To make puree, the pumpkin needs to be thoroughly boiled, but not for long, in order to preserve the maximum of useful components.

Table 1 - How long to cook, stew or bake pumpkin

Read also: How to serve pancakes with red caviar

Cooking method:	Cooking period, min:
Boiling	15-20
Extinguishing	25-30
Steaming	35-40

Fruit selection

Contains a variety of vital organic low-molecular compounds:

vitamins A, C, D, E and group B;
a very rare vitamin T, which helps digest food and fights obesity;
vitamin K, responsible for healthy blood and bone tissue, absent in other vegetables.

It also contains: microelements, sugar, carotene with pectins. That is why it is so useful for young children.

If the pumpkin is grown in your own garden plot, you can be sure that chemical fertilizers that are unsafe for health were not used.

When buying fruit in a store, you should understand that not all varieties are nutritious and tasty. There are also those that are grown specifically for decorative purposes.

The best varieties for cooking are: Acorn, Bylinka, Muscat, Harlequin, Butternut, Divo, Gribovskaya, Khersonskaya, Gileya.

Preparation

If you approach the preparatory stage of preparation incorrectly, then the final result of the prepared dish may not satisfy the taste of the consumer.
Pumpkin cut into pieces may become watery and will only be suitable for making creamy soup.

Therefore, in order to preserve the beneficial characteristics and culinary quality of the vegetable, you should not neglect the basic recommendations for the processing of preparations.

Cleaning

The pumpkin must be peeled from seeds and outer peel, divided into equal parts, which are then cut into small pieces.

So, it will be more convenient to use it.

To handle the thick and very tough peel, you will need a large kitchen knife and a cutting board.

After cutting the pumpkin into 2 parts, you need to remove the seeds from it.

How to make Pumpkin and Carrot Puree

Prepare all the necessary ingredients.

Finely chop the garlic and grate the ginger on a fine grater. You should get 2 teaspoons of grated ginger.

Wash all vegetables, peel and cut into small cubes or pieces. Don't forget to remove the seeds from the pumpkin.

Separately, mix green curry, ginger, garlic, spices, lemon juice and olive oil.

Marinate vegetables in this mixture for half an hour. And sprinkle some basil on top.

Then preheat the oven to 190 degrees and bake the vegetables for 25-30 minutes. They should become soft.

When the vegetables are ready, puree them in a blender. If the puree is too viscous, you can add a little boiling water.

Place the finished pumpkin and carrot puree on plates and garnish with herbs before serving. Also add pieces of cheese. Bon appetit!

Freezing methods

To diversify your child’s diet with natural pumpkin dishes, it is convenient to store the fruit frozen. When properly frozen, the product does not lose its natural qualities and nutritional characteristics.

This freezing method takes longer than others, but it's worth it.

This method is guaranteed to get rid of the snowiness and wateriness of the pumpkin, since it is pre-baked.

Another plus is that once defrosted, the puree is easiest to use; it simply comes out of the refrigerator and is ready to use.

There are several options for preparing pumpkin for puree.

Pumpkin cooked in the oven:

The peeled pumpkin needs to be cut into cubes about 3*3 in size. The resulting cubes are laid out in one layer on a baking sheet. The pumpkin must be placed in the oven, preheated to 140 degrees for about 50 minutes until soft. This is the time needed to bake the pumpkin. You need to cook without adding water. You can check the softness of the pumpkin with a toothpick. If the toothpick sticks easily into the pumpkin, it is ready.
The unpeeled pumpkin should also be cut into 3 cm slices and placed on a baking sheet lined with parchment paper or foil in one layer. The cooking time is the same as for peeled pumpkin. After cooking, cool the slices and peel the skins. When prepared correctly, it cleans easily.

Pumpkin prepared in other ways:

The peeled pumpkin must be cut into slices, placed in a microwave-safe bowl and added a small amount of water. Prepares in the microwave for about 10-15 minutes.
Boiled pumpkin. The vegetable must be cut into cubes and placed in boiling water, boiling until soft.
Steamed pumpkin. Vegetables cut into cubes are placed in the steamer basket as soon as the water boils. Cooking time is about 30-40 minutes. You can also use a pressure cooker or multicooker with a steam function.

The finished pumpkin must be transferred to a bowl to make puree from the pumpkin in any convenient way.

This can be done using:

At the time of pureeing, you need to pour a little water to get the desired consistency. The puree should be thicker than what is fed to children. Thickness is needed so that when defrosting you can add more warm water, so the puree will defrost faster.

The finished puree must be cooled to room temperature and then, once cooled, divided into portions. It is recommended to use ice cube containers as they are small in volume. This is very convenient for defrosting a small amount of puree that the child eats. You can also use reusable plastic containers. They come in round, square, rectangular shapes.

To prevent the pumpkin from overheating, it is better to choose molds with lids or wrap the dishes with cling film, foil, or in extreme cases, simply place them in a tightly tied plastic bag.

It is best to prepare pumpkin for subsequent freezing in a double boiler. After all, such processing is considered the most useful way of cooking.

Cubes

For this freezing method, the pumpkin must be cut into cubes.
Proportions can be adjusted based on personal preferences. The pieces definitely need to be dried; excess moisture can be removed with a regular paper towel.

Once the pumpkin is cut, you need to grab a tray, board, or whatever goes into the freezer.

Cover them on top with cling film or a bag.

It is recommended to do this so that the pumpkin can be removed well later. It is optimal to lay it in approximately two layers. The tray must be placed in the freezer until the pumpkin is completely frozen.

Already frozen pumpkin must be placed in a plastic bag and tied tightly. You can even put it in two bags for safety. Next, the portions must be sent to the freezer for further storage. Cooking this way will prevent the pumpkin pieces from sticking to each other.

Grated pumpkin

The pumpkin can be chopped using a meat grinder with a vegetable attachment (with small holes) or simply grated.

It is recommended to transfer the crushed pumpkin mass into bags.

It is important to let the air out of the bags and close them tightly. Freezing this way saves space in the freezer. You can put 500 grams in bags.

Cooking methods

Often, modern mothers prefer to prepare this healthy fruit themselves, since it does not lose its properties when frozen and can be stored for several months under certain conditions. There are such variations in preparing pumpkin for a baby:

Pumpkin puree. This dish is easy to prepare. First you need to clean the fruit from seeds and skin. Next comes cutting the pumpkin into cubes and placing them in a special container for boiling or baking. Then pour several glasses of water into the container. The cooking process should not last longer than 15 minutes over low heat. Next, grind the finished pumpkin mass through a sieve or use a blender for crushing. For better absorption of all beneficial microelements, it is recommended to add a couple of drops of olive oil to the puree before feeding.
Pumpkin puree with apple. Pumpkin and apple should be peeled and cut. Then cook over low heat for at least 20 minutes. After cooling, grind the mass using one of the options suggested above. In the same way, pumpkin puree is prepared in combination with other vegetables and fruits recommended for the first feeding.
Pumpkin soup with milk. In addition to puree, you can offer your baby pumpkin in the form of soup with milk. The fruit must be cooked in the same way as for puree, without bringing it to readiness, you must add boiled milk (cow's or breast milk). After cooking, grind the mixture in a blender, adding a few drops of vegetable oil.

How to prepare pumpkin for complementary feeding?

To add this product to your baby’s diet, it is not at all necessary to buy canned purees that contain preservatives. It’s quite possible to cook pumpkin yourself, you just need to know how to choose the right vegetable and prepare it. The following tips will help with this:

When buying a pumpkin, pay attention to its skin: it should be firm and smooth, without rotten areas, and uniform in color.
Do not choose a vegetable that is too large; the optimal weight is 2-4 kg.
Before cooking, the pumpkin should be washed, peeled, cut and cored with seeds.
For convenience, cut the vegetable into small pieces.

As for cooking methods, both a stovetop and a double boiler, oven or multicooker are suitable. You can also use a microwave, but steaming is considered the best way.

Cooking time depends on the method:

Cooking pumpkin on the stove

Using a steamer or oven

During the cooking process, you need to constantly monitor the vegetable: it should soften well, but the main thing is not to overcook the pumpkin.

Rules for introducing complementary foods

When to introduce pumpkin into complementary foods for babies? Quite a pressing question at this time among modern mothers. Basically, manufacturers of baby food with pumpkin write that consumption is possible from five months. But according to the Association of Pediatricians, it would be more correct to introduce pumpkin puree into complementary foods from six months, and in the case of an obvious tendency to allergies, then no earlier than eight months. Taking into account individual characteristics, when and in what quantity to use pumpkin as complementary foods, only a pediatrician can answer in more detail. According to statistics, for the first time the norm for a baby will be half a spoonful of pumpkin puree. Then, every day you should double the portion until the time when complementary foods reach 40 g per day. It is recommended to use the product several times a week; it can be combined with other vegetables. The main features of introducing pumpkin puree into a baby’s diet:

It is recommended to introduce a new product into the child's complementary feeding before lunch and after the first feeding.
It is not advisable to introduce complementary foods when the baby is sick or there are signs of allergic reactions.
Pumpkin puree should be heated to a temperature of 37-39 C before feeding.
The interval between the introduction of new dishes should be at least two weeks.
Pumpkin puree should be fed to your baby with a spoon, regardless of its consistency.

Let's explore the question: Cooking a boiled egg for complementary feeding correctly

It often happens that after introducing pumpkin into the diet, the child refuses to eat zucchini or broccoli. Therefore, it is advisable to include pumpkin in your diet after these vegetables. Pumpkin can also be added to porridge.

Pumpkin puree recipe for first feeding

Pumpkin puree is perfect as a first complementary food, and preparing it will not take much time and effort from parents.

The recipe is quite simple:

Take the already prepared and cut pumpkin pieces.
Place them in a steamer or saucepan and cover with water. Let it boil.
Do not add salt and sugar to the dish.
After the vegetable pieces are well cooked and softened, carefully pour the water into a separate container.
To grind pumpkin, you can use a blender, a special baby grater or a sieve.
Carefully inspect the resulting porridge: there should be no dense lumps or pieces of seeds in it.
To prevent the puree from being too thick, it is diluted with water that remains after cooking. You can also add breast milk, but not cow's or goat's milk.

Do not forget that the prepared dish cannot be stored in the refrigerator. Prepare a new portion for each feeding.

How to freeze pumpkin for complementary feeding?

In order for your baby to eat natural pumpkin porridge in winter, it is quite acceptable to freeze this vegetable in the warmer season. Freezing is also necessary if you bought a pumpkin that is too large, because simple storage in the refrigerator contributes to the rapid deterioration of the quality of the vegetable. The freezing process is very simple:

Prepare the pumpkin by peeling it and cutting it into small pieces.
Place them in a tray with a lid or a special container.
Place the pumpkin pieces in the freezer.
To prepare complementary foods, you do not need to wait for the product to defrost; you can safely cook the vegetable in this form.

Some mothers freeze ready-made pumpkin puree, but this is not recommended; it is better to prepare a fresh dish.

Allergies and other reactions to pumpkin in children

In addition to its beneficial properties, pumpkin, unfortunately, has a slightly greater ability to provoke allergies in children than zucchini and cabbage. If a child has a predisposition to allergic reactions, then after feeding pumpkin puree the following symptoms may occur:

skin reaction: redness, itching, rash;
sometimes body temperature rises;
runny nose, difficulty breathing;
digestive system disorders: vomiting, belching, diarrhea.

This clinical picture is accompanied by crying and whims on the part of the baby. Allergy symptoms may occur immediately after eating, or after some time.

If you notice any changes in your child’s well-being or behavior after taking pumpkin, do not hesitate: consult your doctor for advice. The doctor will give recommendations on treatment and subsequent complementary feeding. And do not forget that self-medication can only harm children's health.

Natalya Korol, pediatrician, especially for Mirmam.pro