Pumpkin!

October 11, 2009 at 9:38 pm Leave a comment


Happy (Canadian) Thanksgiving Everyone!

Happy (Canadian) Thanksgiving Everyone!

I love pumpkin!  Not just in pie form (although that is pretty good), but in soup, muffins and as a side dish!

You can give your baby pumpkin puree at six months

Pumpkin is considered a winter squash.  It is high in Vitamin C, B1, potassium, folate and fiber; because of it’s rich orange colour, pumpkin is also an excellent source of carotene.  Carotenes have been shown to help prevent cancer, heart disease and  type 2 diabetes. Pumpkin seeds are also healthy.  Pepitas are the green seed inside the hard shell, but you can roast up the seeds from your carving pumpkin or your cooking pumpkin for a tasty snack.  These seeds are high in zinc which are great for healing.

When choosing a pumpkin, choose a small pumpkin, not the large ones for carving.  These are called sugar pumpkins or simply, pie pumpkins.  You can also buy pumpkin canned, just make sure you are buying real pumpkin, not the pie filling, which is already sweetened.

To cook up a pumpkin, cut it in half and scoop out the seeds.  Rinse out the pumpkin, but don’t dry it and put the pumpkin cut side down on a baking sheet.  Place in a 375 deg oven and bake for 30 – 45 minutes.  You know it is done when a knife is easily inserted into the pumpkin, through the skin.  Let it cool and then scrape out the flesh to be used for muffins, soups and the like. Mash it into a smooth puree with a fork.

For your 6 month-old baby, just serve her some fresh cooked pumpkin.  Try mixing it with apple or sweet potato, or just serve it as is!

This Thanksgiving I made my Sweet Potato Scones, but used Pumpkin instead – they were a hit!

Fluffy Pumpkin Pancakes or Waffles

Because of the eggs, these are good for a one-year old.  These can be made wheat-free and dairy-free.

  • 2 C whole grain flour (spelt or wheat)
  • 2 T sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp each: salt, ginger, nutmeg
  • 3/4 C pumpkin puree
  • 3 eggs, separated
  • 1 1/2 C milk (cow’s, rice or almond)
  • 1/4 C sunflower oil

Sift together the flour, sugar, baking podwer, cinnamon, salt, ginger and nutmeg

In a small bowl mix together the pumpkin, egg yolks, milk and oil.

In a small bowl beat the egg whites until they are fluffy, but not stiff.  (soft peaks if you can).

Add the pumpkin mix to the dry ingredients, stor to combine, ignoring the lumps.  Fold the egg whites into the batter.  Cook in a hot frying pan or a hot waffle iron.  Enjoy!

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Entry filed under: 6 & 7 months, Nuts and Seeds, Puree, Vegetables. Tags: , , .

This Mom Likes: Sweet Pea! Fighting Colds!

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