We love pumpkin over here and it all started with introducing solid food aka normal grown-up food to Finio. He could eat steamed pumpkin for breakfast, lunch and dinner 🙂 I present you with an idea for a really simple & cheap meal that is my son’s favourite at the moment. I cooked pumpkin cubes in veggie stock and served with some peas on top and savory polenta cubes which are super easy to make!
When cooled down slightly cooked polenta can be cut in any basic shape. It’s perfect for babies and toddlers and can be used as a dipping device for pureed soup.
What age? 6m+
- • 1 - 1,5 liter vegetable stock (recipe on the blog)
- • 1/2 medium pumpkin
- • 1/4 teaspoon ginger
- • a handful of sweet peas to serve
- • Polenta: 2/3 cup polenta (GMO free)
- • 3,5 cup vegetable stock
- • 2 heaping tablespoons butter (good quality, low salt)
- • a big, dip plate or dish to pour polenta onto (26-28cm, at least 1cm deep)
- 1. SOUP: Pour the stock to the pot and add peeled pumpkin cubes - they should be almost covered with liquid. Simmer until pumpkin is tender (10-15mins), puree with a hand blender and ginger. You can also add some butter/ghee olive oil/coconut oil.
- 2. POLENTA: Add 1 cup of stock to the pot. Add polenta and stir till it absorbs most liquid. Add the rest of stock and butter. Simmer and stir constantly (approx 15 min).
- 3. Pour cooked polenta onto a big, deep plate and wait till it cools down slightly and hardens. Cut into squares and serve with the soup. [If polenta is too loose to cut, you just need to wait a little longer as it gets firmer with every minute].