Homemade Pumpkin Soup for BLW & Toddlers

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Pumpkin, with its mild and naturally sweet flavour, is an excellent choice for baby-led weaning. Packed with essential nutrients, this vibrant orange vegetable provides numerous benefits for your little one's development. Not only is pumpkin rich in fibre, aiding in healthy digestion, but it is also a great source of vitamins A and C, which support immune function and promote healthy skin and vision. Additionally, pumpkin contains potassium, essential for maintaining healthy blood pressure levels. Its soft and easily mashable texture makes it ideal for babies to grasp and explore on their own, promoting fine motor skills. Introducing pumpkin during baby-led weaning not only exposes your child to new flavours and textures but also helps establish a foundation for a well-rounded, nutritious diet.

Soup is an excellent addition to the baby-led weaning journey, offering a multitude of benefits for little ones. Firstly, soup provides a smooth and easily manageable texture, making it ideal for babies who are just starting to explore solid foods. It allows them to practice their self-feeding skills while experiencing a variety of flavours and nutrients in a gentle and comforting manner. Additionally, soups can be packed with an array of nutrient-rich vegetables, lean proteins, and whole grains, ensuring that babies receive a wholesome and balanced meal. This not only supports their overall growth and development but also helps to expand their palate and foster a love for healthy foods. Furthermore, soups can be an effective way to introduce different spices and herbs, encouraging infants to appreciate a wide range of tastes from an early age. Therefore, including soup in baby-led weaning can promote self-sufficiency, optimal nutrition, and a lifelong love for wholesome foods.

Beyond the nutritional benefits, herbs and spices play a pivotal role in this process, awakening little taste buds and igniting a world of flavours. As parents venture into this milestone, incorporating herbs and spices into their baby's meals can provide a plethora of advantages. Not only do these aromatic additions enhance the taste profiles of dishes, but they also expose infants to a diverse range of flavours, expanding their palate from an early age. Moreover, herbs and spices possess numerous health benefits, containing essential vitamins, minerals, and antioxidants that aid in digestion, boost immunity, and promote overall well-being. By introducing herbs and spices into baby-led weaning, we can set the stage for a lifetime of culinary exploration and nourishment, while maximising our little ones' development and enjoyment of food.

If you’re looking for the perfect homemade meal for your little one? Look no further than my pumpkin soup! Packed with an array of essential nutrients, this wholesome and nourishing dish is the ideal choice for your baby's developing palate. Pumpkins are rich in fibre, vitamins A and C, which promote healthy eye development and a robust immune system. This soup is not only delicious but also gentle on your baby's tummy. Its smooth and creamy texture makes it easy to swallow and digest, making it an excellent option for introducing solid foods. So, give your baby a taste of the autumnal season with my flavourful and nutritious pumpkin soup. Your little one will surely savour each spoonful while reaping the remarkable benefits of this delightful dish!

Ingredient information

Pumpkin - I have used pumpkin, but you can use butternut squash too. I used a mini pumpkin as it is in season and a great size for these kind of recipes.

Onion - You can use either a red or white onion, do not worry too much about the size, if you have a large onion you can use that too.

Olive oil - You could use unsalted butter if you did not have olive oil or even some vegetable oil would be ok.

Garlic - I have used fresh garlic that I grated, but you could used garlic granules or garlic powder if you wanted to, you would only need a teaspoon of either of those.

Sage - I have used dried sage as I have this in my store cupboard, you could use fresh sage if you have this.

Cinnamon - Cinnamon is a great staple to have in the cupboard that is used often in my recipes.

Ground ginger - You could use fresh ginger if you wanted to, you would only need a thumb sized piece grated.

Nutmeg - This spice is optional as it can be quite overpowering, you can absolutely leave the nutmeg out of the recipe.

Zero salt vegetable stock cube - This is a great stock cube for cooking baby led weaning recipes, no added salt but maximum flavour of a stock cube.

Serving suggestion

The pumpkin soup is great served with a slice of bread of choice, or you can even serve with a dollop of mashed potato in the middle of the soup to make for a substantial dinner recipe. Why not add some cheddar cheese as a topping too! You could also serve with a grilled cheese or a cheese and ham croissant.

Storage instructions

This is a great make ahead soup that is perfect for lunch or dinner. You can store in the fridge for up to 3 days in an airtight container, or if you wanted to freeze in the freezer, you can either freeze in the large airtight containers, store in small airtight containers or alternatively you can store in large silicone ice cube trays, this way you can pop them out as and when you need across 3 months.

The best way to defrost the soup, is to thaw in the fridge overnight, and then reheat on the hob in a saucepan for 10 minutes or so until piping hot, and then leave to cool.

Equipment used to help with this recipe

Saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.

Large airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use. 

Small airtight container - Just 180 ml storage capacity but very useful for leftovers and freezing small baby portions.

Grater (garlic grater) - Instead of using a garlic press, try a grater. They are very easy to clean and can be used to also grate nutmeg, citrus fruits, ginger and chocolate!

Ice cube tray - I found that these large ice cube silicone moulds were ideal for freezing individual baby portions.

Nutri bullet - I have found a blender to be an invaluable tool in the preparation of many of my baby led weaning recipes.

Digital scales - A set of digital scales is an invaluable kitchen tool. This set is made of tempered glass, so easily cleaned and has a large weighing capacity of 15 kg.

Recipe | Pumpkin Soup

Ingredients

Makes 6-8 portions

• 400g pumpkin (or butternut squash), peeled and cubed

• 1 medium red or white onion, diced

• 2 tablespoons olive oil

• 1 clove garlic, crushed or grated

• 2 teaspoons sage

• 1 teaspoon cinnamon

• 1 teaspoon ground ginger

• Pinch of nutmeg (optional)

• 1 zero salt vegetable stock cube

• 500ml/1 pint boiling water

Instructions

• Start by heating the olive oil in a large saucepan and add the onion, turn down the heat if needed.

• Cook the onion for 10 minutes or so, until soft.

• Add in the garlic and stir into the onions for 30 seconds. Turn down the heat.

• Add in the sage, cinnamon, ginger, nutmeg if using, stock cube, pumpkin or squash and the boiling water and stir.

• Turn up the heat and bring to the boil, then turn down the heat, cover with a lid and simmer for 20-25 minutes.

• Blitz the soup in a food processor or nutri bullet, leave to cool slightly and serve.

Hope you and your family enjoy!

Recipe notes

If you wanted to make this a lumpier texture for your little ones, you could add in 4 tablespoons of orzo pasta.

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