Inspired by the gentle use of spices in Moroccan cuisine, this baby purée is made by steaming pumpkin, seasoning it lightly with a pinch of cumin, and blending it until smooth. The small amount of spice gently introduces babies to new flavors.
Peel the pumpkin and cut it into small cubes.
Add the pumpkin cubes and water to a saucepan, cover, and steam for 15 minutes, until tender.
Transfer the cooked pumpkin to a bowl and leave it to cool for a few minutes.
Blend the slightly cooled pumpkin with the cumin and olive oil until smooth.
Use only a little cumin, no more than a pinch; babies are much more sensitive to spices.
Balkabağını tarifte belirtilen 15 dakika buharda pişirdim ama benim tencerem yavaş ısıtıyor, tam yumuşamadı ve blenderden geçerken pürüzlü kaldı. Bir dahaki sefere süreyi biraz uzatacağım.
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