Broad bean and pumpkin patch puree

Whip up this tasty pumpkin puree for Halloween


You’ll need:


12 broad bean pods

1 small pumpkin or butternut squash

100g wholegrain rice

Makes six portions

Suitable from 9 months

What to do:

1 Wrap the pumpkin/butternut squash in silver foil and place in the oven for approximately 45 minutes at 350⁰C.

2 Rinse the wholegrain rice in cold water, then place in boiling water for 25-30 minutes. When cooked remove and put to one side.

3 Split each broad bean pod and remove the beans from inside.

4 Add the beans to boiling water, cooking for around ten minutes or until soft.

5 When cooked, drain the beans and remove from the tough skins.

6 Blend the beans with a little water, making a smooth paste, and put to one side.

7 When cooked, remove the pumpkin/butternut squash from the oven. Scoop out the insides and place in a blender with the cooked rice to form a puree.

8 Mix the puree with the broad beans to form a comforting creamy combination.


Recipe courtesy of Plum.

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