This recipe is suitable for weaning a young baby who has already tried rice cereal with no adverse effects and is not allergic to cow milk. It contains good amounts of vitamins and minerals from the fortified rice cereal and is an excellent source of beta carotene which has a role in boosting a baby’s immune system. Best of all it is easy to make and very yummy! Baby will love its creamy taste.
Ingredients:
• ¼ cup mashed pumpkin
• ¼ - ½ cup cooking water (from boiled pumpkin)
• 15g (3 teaspoons) baby rice cereal
• 1 tbs cream
Method:
1. Cut pumpkin into cubes (about ½ cup) and boil till soft. Reserve cooking water.
2. Drain and mash with a fork through a sieve or puree in a blender.
3. Add ¼ cup cooking water to the mashed pumpkin and mix in baby rice cereal. Please vary the consistency according to your baby’s ability to handle solids. You can further thin down the soup with more cooking water, breast milk/formula or warm water.
4. Add cream and mix until smooth. Makes 2 serves (about 100ml each).
5. Store excess in the chiller section of the refrigerator for not more than 24 hours.
6. Warm in a hot water bath or microwave on low making sure that the soup is stirred well to prevent formation of hot pockets. Always check temperature before putting in baby’s mouth.