This pumpkin, kumara, spinach puree can be made smooth or with more texture as required. Fills approximately 3 x 140ml Kai Carrier pouches.
1 cup cooked pumpkin
1 medium kumara, cooked and peeled
1-2 handfuls of spinach, stalks removed
Juice of one orange
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.