Pumpkin, Kumara, Spinach Puree

This pumpkin, kumara, spinach puree can be made smooth or with more texture as required.  Fills approximately 3 x 140ml Kai Carrier pouches.

Ingredients

  • 1 cup cooked pumpkin
  • 1 medium kumara, cooked and peeled
  • 1-2 handfuls of spinach, stalks removed
  • Juice of one orange
  • Water

Method

Place all ingredients into a blender.

Add juice and blend.

Add water as required to reach the desired consistency.

Fill your 140ml Kai Carrier pouches. Serve or freeze for later.

Note: We used uncooked kumara for a more texture puree.