HAPPY HALLOWEEN!

HAPPY HALLOWEEN!

Today I’m going to talk about our trip to the pumpkin patch, baby weaning and a recipe for mummy too.

It’s been hard to find things to do with Saskia being so young during Covid. The outdoors has become our only social time but what is there to do with babies except for nice walks?
Well with the seasons changing, my sister and I decided to take little Saskia to see the pumpkins at our local pumpkin patch. At 5 months old she wasn’t the most interested, but she did take in the colours of the pumpkins and it was a lovely day out in the fresh autumn weather.
We managed to get some lovely photos of us among the orange fields and hopefully it will become a tradition for us to enjoy each year. I would highly recommend a trip to your pumpkin patch, many of which have refreshment stalls outside and it’s a great photo opportunity for families of all ages. For adults and older children it’s also a chance to pick their own pumpkin to take home and carve ready for Halloween!

After taking many adorable photos, we did of course buy a few pumpkins in order to support the lovely farmshop that provided the seasonal backdrop for our photos. But if you don’t have older children to entertain with pumpkin carving then what do you do with a great big pumpkin?

Super Simple Pumpkin Soup Recipe

We turned our into a delicious pumpkin soup which was super easy to make and have put the rest in the freezer to enjoy when I need warming up this autumn. This is not only ideal for a quick meal for parents during the winter months, but it’s also ideal for baby weaning.

I have popped the recipe I used below for you to try out if you want to make your own pumpkin soup I have added vegan alternatives too. Don’t forget to set some pumpkin aside and scroll down for the baby version.
Happy Autumn 🍂

Ingredients:
– 2 tbsp olive oil
– 2 onions (diced)
– 1 large pumpkin (peeled, deseeded and chopped)
– 700ml veg or chicken stock
– 150ml double cream (or oat creme fraiche)
– (Croutons for garnishing if desired)

Method
1. Heat olive oil in a large pan
2. Add onions and cook until soft but not coloured
3. Add pumpkin and stir occasionally until softened and is turning golden (10-12 mins)
4. Add stock to the pan and season with salt and pepper
5. Bring to the boil and then turn down to simmer for 15 minutes until the pumpkin is soft
6. Add the cream or vegan alternative to the pan then use your hand blender to purée into the soup.
7. Serve with croutons and enjoy!

The soup can be frozen for up to 2 months.

Baby Pumpkin Soup

When your pumpkin is chopped up, all you need to do is boil it until soft, without adding any salt or seasoning.

Drain and blend for a nice, homemade, healthy baby puree. When cooked for long enough, pumpkin goes quite mushy, making it extremely easy to mash up with a potato masher if you don’t have a blender.

The pumpkin can be frozen as it is or put in an ice cube tray to make ideal quantities for young babies, ready to be defrosted and heated later on. You can add water or milk to change the consistency when reheating, or even add breastmilk for breastfed babies.

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