Pumpkin, Ricotta and Spinach Puree
Ingredients
250g pumpkin, peeled & chopped roughly
1½ cups (375mL) water
½ cup (10g) baby spinach, chopped finely
2 tbsp smooth ricotta
Step by step
-
Pumpkin, Ricotta and Spinach Puree
1. Place pumpkin and water in a small saucepan; boil for 12 minutes or until tender; add spinach; drain, reserving ½ cup (125mL) cooking liquid.
2. Place in a food processor or blender; add ricotta; process until smooth, adding some reserved cooking liquid if necessary to achieve the required consistency.
TIP: For convenient quantities, place puree into ice cube trays and freeze. Each cube is equal to about 1 tablespoonful, which is just right for babies just starting out.
Related recipes
Pumpkin and Sweet Potato Puree
Rhubarb and Pumpkin Puree
Broccoli and Pumpkin Puree
Vegetable Puree
Apple and Rhubarb Puree
Banana and Strawberry Puree
Apple and Pear Puree
Spinach Ricotta and Basil Omelette
Spinach and Cheese Tart
Pear and Date Puree
Potato and Cauliflower Puree
Cauliflower and Sweet Potato Puree
Cauliflower and Broccoli Puree
Carrot, Potato and Broccoli Puree
Avocado and Strawberry Puree
Broccoli and Avocado Puree
Strawberry and Apple Puree with Polenta
Baby Dhal
Sweet Potato, Broccoli and Pea Smash