No-peel pumpkin soup recipe
28 Jun 2022
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Super easy & healthy! You’ll want to try this one especially when you're tight on time! Suitable from 12 months onwards.
INGREDIENTS
METHOD
Preheat oven to 200°C. Line a baking tray with non-stick baking paper
On a baking tray lined with baking paper, place cut pumpkin (halved) and onions with skin on, cut sides up and a garlic bulb, unpeeled. Drizzle olive oil and season with salt and pepper.
Roast vegetables for one hour, or until pumpkin is cooked through, and onions are caramelised.
Scoop pumpkin flesh out and place into a large pot. Removed onions and garlic from their skins and add to the pot.
Pour chicken stock and milk into the pot. Using a hand blender, blend ingredients until smooth.
Over high heat, bring the soup to boil.
Serve hot and use your BIBO suction feeding bowl for your little one!
INGREDIENTS
- 1.5kg of pumpkin, halved
- 1 onions, halved
- 2 cloves garlic
- 2 cups chicken stock
- 1 cup milk
- Sea salt & cracked pepper (to taste & preference)
METHOD
Preheat oven to 200°C. Line a baking tray with non-stick baking paper
On a baking tray lined with baking paper, place cut pumpkin (halved) and onions with skin on, cut sides up and a garlic bulb, unpeeled. Drizzle olive oil and season with salt and pepper.
Roast vegetables for one hour, or until pumpkin is cooked through, and onions are caramelised.
Scoop pumpkin flesh out and place into a large pot. Removed onions and garlic from their skins and add to the pot.
Pour chicken stock and milk into the pot. Using a hand blender, blend ingredients until smooth.
Over high heat, bring the soup to boil.
Serve hot and use your BIBO suction feeding bowl for your little one!
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