April
15
23:01
//

15 Delicious Pumpkin Recipes For Kids

Pumpkin

Image: Shutterstock

Are you trying to introduce the goodness of pumpkin to your kids? Does she make faces whenever you try to feed her pumpkins? Do you want to try out some new recipes that will make her fall in love with pumpkins?

If you nodded along in agreement, you might want to read our post. Here is our collection of 15 easy pumpkin recipes for kids.

1. Cinderella Pumpkin Soup In A Pumpkin:

Cinderella Pumpkin Soup In A Pumpkin

Image: Shutterstock

You Need:

  • 3 tbsp. olive oil and some more for brushing.
  • 8 small pumpkins with the top removed and deseeded. Do not throw away the seeds.
  • 3-4 lb halved pumpkin with strings and seeds removed. Do not throw away the seeds.
  • 1 chopped onion
  • 3 cloves minced garlic
  • 6 c. chicken broth
  • 2 tsp. minced Italian parsley
  • 1/4th milk
  • 2 tsp. honey or maple syrup
  • Water
  • Salt and pepper as per taste

How To:

  1. Preheat the oven to 375 degrees.
  1. Place the halved pumpkins in a baking dish with the cut sides facing down. Cover with water.
  1. Place small pumpkins on a baking sheet lined with parchm
    ent paper with the cut sides facing down.
  1. Brush the insides using olive oil.
  1. Bake the larger pumpkins for an hour and the smaller ones for 30 minutes. Once cool, scoop out the flesh from the pumpkins.
  1. Keep the small pumpkins to a side and reduce the oven temperature to 350.
  1. Heat oil over medium heat and sauté garlic and onion. Add the parsley, broth and pumpkin and let it all boil. Cover and simmer on low heat for another 30 minutes.
  1. Wash and dry the seeds. Mix them with oil, pepper and salt. Spread on a baking sheet and bake for about 30 minutes.
  1. Puree the soup in a blender and place back in the pot. Add the honey and milk. Serve in the pumpkins and season with salt and pepper. Garnish with the seeds and parsley.

2. Creamy Pumpkin And Lentil Soup:

Creamy Pumpkin And Lentil Soup

Image: Shutterstock

You Need:

  • 2 tbsp. olive oil
  • 2 chopped onions
  • 2 chopped garlic cloves
  • 100 g split lentils
  • 800 g chopped pumpkin including seeds
  • 1 hot vegetable stock
  • 50 g crème Fraiche
  • ½ pack of thyme leaves
  • Pinch of salt and sugar

How To:

  1. Heat the oil and fry the onions.
  1. Add the garlic, pumpkin, thyme and lentils. Add the stock. Cover and cook for about 25 minutes till everything turns tender.
  1. Wash and dry the seeds. Heat 1 tbsp oil and fry seeds. Once they are toasted, add a little salt and sugar.
  1. Blend the cooked pumpkin and add the crème Fraiche. Garnish with crème Fraiche, thyme leaves, and toasted seeds.

[ Read: Ways To Get Kids To Eat More Vegetables ]

3. Pumpkin And Chicken:

Pumpkin And Chicken

Image: Shutterstock

You Need:

  • 2 chicken breasts skinless and bite-sized bites
  • ½ cup all-purpose flour
  • ¼thtsp salt
  • 1 tsp poultry seasoning
  • 1 cup panko bread crumbs
  • Cooking spray
  • ¼thcup pumpkin puree
  • Water

How To:

  1. Preheat oven to 400 degrees.
  1. Mix flour, salt and poultry seasoning in one bowl.
  1. Mix water and pumpkin puree in a second bowl.
  1. Place the breadcrumbs in a third bowl.
  1. Cover the chicken pieces in flour mix, coat with pumpkin puree and place in the crumbs.
  1. Place them on a cookie sheet and bake till cooked.

4. Sausage And Pumpkin Roast:

Sausage And Pumpkin Roast

Image: Shutterstock

You Need:

  • 8 large sausages
  • 800 g pumpkin wedge
  • 2 chopped red onions
  • 2 tbsp. olive oil
  • 2 tbsp. caraway oil
  • 300 g fresh meat gravy

How To:

  1. Heat oven to 220 degree C.
  1. Add everything except gravy in a non-stick roasting pan. Toss with oil and roast for about 20 minutes.
  1. Add the gravy to the pan and place in the oven for another two minutes.

5. Pumpkin Polenta Cheese Fries:

Pumpkin Polenta Cheese Fries

Image: Shutterstock

You Need:

  • 1 cup milk
  • 2 cups chicken stock
  • 1 tsp fresh thyme
  • 1 tbsp. extra virgin olive oil
  • 1 tsp salt
  • Cooking spray
  • 1 cup yellow cornmeal
  • 1 cup pumpkin puree
  • 1 cup shredded Mozzarella cheese

How To:

  1. Use wax paper to line a pan and spray with cooking spray.
  1. Boil the milk and chicken stock. Add the oil, thyme and salt. Reduce heat and add the cornmeal. Add the cheese and pumpkin and keep stirring for about five minutes.
  1. Pour into the lined pan and refrigerate for about four hours.
  1. Preheat the oven to 400 degrees.
  1. Take out the mix from the fridge and cut in long strips. Place them on the greased cookie sheet and bake for about 25 minutes.

[ Read: High Calorie Foods For Kids ]

PREV POST PAGE 1 2 3NEXT