Purees

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.

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