Main Page
Children's recipes
Pumpkin puree soup for children

Pumpkin Purée Soup for Kids

Appetizing, balanced, light, and wholesome! Pumpkin purée soup for kids is very simple to make. It has a delicate texture and a subtle flavor that's sure to win over fussy little eaters. You'll only need the simplest, most affordable ingredients.

naniki

Recipe author

Composition / ingredients

Servings:

Frozen pumpkin

200

Potatoes

Carrots

0.5

Chicken broth

200

Cream

200

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 3 g

Fats 36 % 5 g

Carbohydrates 43 % 6 g

104 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make pumpkin purée soup for kids? Gather the ingredients. Use fresh or frozen pumpkin, preferably a sweet, dessert variety. Frozen pumpkin doesn't need to be thawed first. Wash and dry the vegetables well. Use 10% cream so the soup doesn't turn out too high in calories.
Step 2:

Peel the potato and carrot and rinse them well under the tap.
Step 3:

Cut the vegetables into large cubes and put them in a pot to cook.
Step 4:

You can make the purée soup with water or any broth — chicken, meat, or vegetable. For kids, chicken broth or plain water is best. Cover the vegetables with water and put them on to cook. When the water boils, turn down the heat and cook the vegetables at a low boil until fully tender. Add the pumpkin cubes and cook until the pumpkin is soft, then salt to taste.
Step 5:

Blend the vegetables with an immersion blender right in the pot. Or transfer them to a food processor jug and blend them there. Be careful — the soup is hot.
Step 6:

Pour the cream into the pot of purée soup.
Step 7:

Bring it to a boil, turn off the heat, and let the soup rest a little. Serve the pumpkin purée soup for kids warm; you can also make croutons or crackers to go with it. Enjoy!

Purée soups are a type of easily digestible first course. They aren't often recommended for people trying to lose weight, since they're digested quickly and absorbed easily by the body — much more readily than a regular soup made from whole ingredients. That very quality is what makes purée soup good for children, since a growing body needs nutrition that's replenished quickly. For more flavor, you can add to the broth any roots and herb stems your child tolerates well. You can also serve the purée soup with finely chopped herbs.
Important! Whether or not the recipe specifies an amount of water for the soup, it's best to go by your own preferences (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients should go into the soup, which may not match yours. In practice, this means that if you're making it for the first time, you shouldn't cook a whole pot at once. Make a tasting batch for one or two people. To do that, reduce all the recipe's ingredients to 1–2 servings, and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your taste. From then on, like most experienced cooks, you'll be able to add the water and the ingredients by eye.
The cream for this recipe can be any fat content, but remember that the higher the fat percentage of the products you use, the higher the calorie count of the dish.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article on pots.