Name: Autumnal Pumpkin and Lamb Puree with a Touch of Thyme
Total time: 30 min
Yield: 4

A hearty autumn dish that brings warmth and comfort to the spoon. This creamy puree of Hokkaido pumpkin and tender lamb is satisfying and provides valuable building blocks for growth. Parents will appreciate how simple and quick it is to prepare.

Ingredients

150g Hokkaido pumpkin (organic preferred)
75g potatoes
45g lean lamb
1.5 tbsp rapeseed oil (canola oil)
2 tbsp 100% apple juice (no added sugar)
Optional from 8 months: 1 tiny pinch of dried, finely rubbed thyme
approx. 100ml water for steaming

Preparation

Wash the Hokkaido pumpkin, remove the seeds, and cut it into small cubes. Peel the potatoes and dice them finely as well.
Rinse the lamb under cold water and pat it dry. Then, cut the meat into very small pieces.
Place the pumpkin, potatoes, and meat in a small pot and add the water. Cover and let it simmer gently over medium heat for about 12 to 15 minutes, until all ingredients are very soft.
Remove the pot from the heat and add the apple juice and rapeseed oil. If you wish (and if your child is older than 8 months), add the touch of thyme now.
Blend everything with an immersion blender until you have a very smooth, creamy consistency. Let it cool down well before feeding and always test the temperature on the back of your hand.

Variations & Tips

Vegetable Swap: The Hokkaido pumpkin can easily be replaced with carrots or parsnips.
Storage: The puree keeps in the fridge for up to 24 hours. It freezes beautifully in ice cube trays for easy portioning.
Adjusting Texture: For babies from 8 months onward, you can simply mash the ingredients with a fork to encourage chewing.
Family Tip: Cook a larger batch of vegetables and meat. Take out the baby's portion, then season the rest for yourself with salt, pepper, and fresh herbs.

Allergy & Safety Information

Always introduce new foods one at a time and in small amounts (the 3-day rule) to easily monitor for any reactions. Make sure the lamb is cooked all the way through. Raw meat, raw fish, and unpasteurized dairy are unsafe in the first year.

Honey is also strictly off-limits for babies under 12 months due to the risk of infant botulism. If you have any concerns about starting solids or suspect an allergy, please consult your pediatrician.

Nutritional Information

This puree is an excellent source of iron, which is important for blood formation and cognitive development. Hokkaido pumpkin provides plenty of beta-carotene, which the body converts into vitamin A. The apple juice adds vitamin C, helping the body absorb the iron optimally.

Preparation

Wash the Hokkaido pumpkin, remove the seeds, and cut it into small cubes. Peel the potatoes and dice them finely as well.

Rinse the lamb under cold water and pat it dry. Then, cut the meat into very small pieces.

Place the pumpkin, potatoes, and meat in a small pot and add the water. Cover and let it simmer gently over medium heat for about 12 to 15 minutes, until all ingredients are very soft.

Remove the pot from the heat and add the apple juice and rapeseed oil. If you wish (and if your child is older than 8 months), add the touch of thyme now.

Blend everything with an immersion blender until you have a very smooth, creamy consistency. Let it cool down well before feeding and always test the temperature on the back of your hand.

Variations & Tips

Vegetable Swap: The Hokkaido pumpkin can easily be replaced with carrots or parsnips.

Storage: The puree keeps in the fridge for up to 24 hours. It freezes beautifully in ice cube trays for easy portioning.

Adjusting Texture: For babies from 8 months onward, you can simply mash the ingredients with a fork to encourage chewing.

Family Tip: Cook a larger batch of vegetables and meat. Take out the baby's portion, then season the rest for yourself with salt, pepper, and fresh herbs.

Allergy & Safety Information