Pumpkins are jam-packed full of some of the best nutritional compounds around. They are highly loaded with Vitamin A and beta carotene. Beta Carotene is one of the plant carotenoids that when eaten and digested, turns into Vitamin A in the human body. Beta Carotene may reduce the risk of cancer as well as heart disease. It also may be responsible for combating or putting off the degenerative effects of ageing.
Pumpkins are also good sources of potassium, protein, and iron. Pumpkin seeds also contain a good amount of protein and iron so eating the seeds does provide some nutritive value. We don't recommend that you offer your baby or toddler pumpkin seeds however. Pumpkins are wonderfully low in fat, low in calories but high in fiber. Ingredients
- 1 small Pumpkin
- Filtered Water/Formula to help liquefy; amount will vary depending on desired consistency
1. Remove the top of the pumpkin and remove all seeds.
2. Preheat oven to 375 degrees, and line 2 large deep casserole dishes with tinfoil.
3. Cut pumpkin in half, and with a spoon remove all the dark orange pulp and strings.
4. Quarter each pumpkin half.
5. Cover with tinfoil and bake at 375 degrees for one hour.
6. This is what your pumpkin slices should look like when they are done roasting.
7. Remove tinfoil from casserole dishes and allow to cool for at least 20 minutes.
8. Once the pumpkin slices have cooled, slice the pumpkin meat in to chunks.
9. Place chunks with 1 tablespoon of water or pre-made formula in a blender ( only enough to fill half the blender for best puree results). Blend well and add more liquid if needed.
10. Pour pumpkin puree in to jars, or freeze for later use.
Puree is good for up to 1 week in the refrigerator and up to six months if frozen!