• Cut the pumpkin into 1-inch pieces, peel off the skin, scoop out the seeds. Discard skin and seeds. Place the pumpkin pieces in a saucepan.
• Cover with cold water, about 4 cups, cover the saucepan with a lid and bring to a boil over medium-high heat.
• Boil until pumpkin is fork-tender about 15-20 minutes.
• Drain cooked pumpkin pieces over a sieve, cool down 15 minutes.
• Place the cooled pumpkin into a food processor with the S blade attachment and blend by 30-second bursts. Stop the food processor and scrape the side of the bowl if needed to bring back pieces of cooked pumpkin that didn't get through the blade. Blend again until smooth.
• You can offer the pumpkin puree plain, lukewarm or thin out by adding 1/4 cup of almond milk, breastmilk, or water. Don't add salt or cinnamon to any baby food.
• You can use the plain puree - no added liquid - to make baby solid food like my baby pumpkin pancake recipe.

Storage

• Store in a glass mason jar in the fridge for up to 4 days. Rewarm in a saucepan or bain-marie.
• Freeze in ice cube trays and thaw in the fridge the day before.