Whole pumpkins are baby pumpkins that are very sweet and creamy. One of the food that can be introduced even to toddlers of 6 months and up.
Pumpkins are jam-packed with the best nutrition. They are loaded with Vitamin A and beta carotene. Beta Carotene is one of the plant carotenoids that when eaten and digested, turns into Vitamin A in the human body. Pumpkins are also good sources of potassium, protein, and iron. Pumpkin seeds also contain a good amount of protein and iron so eating the seeds does provide some nutritive value. Pumpkins are wonderfully low in fat, low in calories but high in fiber. (Source: http://wholesomebabyfood.momtastic.com)
The pumpkin soup is very filling. Best enjoyed piping hot with dry toast.
Garlic – 3
Oregano (seasoning) – 1 tspPepper – to taste
Salt – to taste
Peel the skin of the baby pumpkin and dice it into cubes (no need to remove the seeds). Peel and dice the potatoes. *Celery can be added but it is optional. Celery gives a sharp taste to the soup and considered a boon for dieters. Add all the vegetables with garlic and pressure cook. Once the pressure is released, mash using a hand blender or mixer grinder. Add oregano seasoning, pepper and salt according to taste.