Cooked pumpkin has many health benefits. As an Ayurvedic practitioner, it’s easy to advise you to give your kids pumpkin. As a mom however I understand it’s not such an easy task. So here are five different Ayurvedic pumpkin recipes for kids, all of which are healthy and tasty. But first let’s look at the benefits.
The bright orange color of pumpkin is due to its abundance of beta carotene. It’s a powerful antioxidant and gets converted into vitamin A. Current research shows the ability of beta carotene to prevent certain types of cancer, and also the importance in overall health and rejuvenation of the body.
Also, the potassium content in pumpkin has a positive effect on blood pressure. Pumpkins are a powerful source of fiber as well. According to Ayurveda pumpkin pacifies Pitta and cools the body. It also pacifies Vata dosha.
This low calorie and low fat squash with abundant fiber, iron and beta carotene is a good nutritional supplement for babies and toddlers.
For more ‘adult’ pumpkin recipes try this Pumpkin Lentil Curry, Pumpkin Black Bean Side Dish or Pumpkin Pudding (‘Kheer’).
Babies may begin to eat pumpkin from six months of age. Use the following recipes to introduce your baby to pumpkin.
Ingredients
1 small pumpkin
water
cinnamon and or nutmeg (optional)
Directions
Halve the pumpkin and deseed it. Cut it into cubes and cook it in water for 10 minutes, until the pumpkin turns mushy. Mash or puree the pumpkin and add a pinch of nutmeg and / or cinnamon. Mix well and cool to a safe temperature.
Ingredients
pumpkin
nutmeg (optional)
cinnamon (optional)
ghee
Directions
Halve the pumpkin and cut into slices. Pat the slices with a wee bit of ghee and place on a baking sheet. Sprinkle with the cinnamon and / or nutmeg and bake for 15 minutes. Cool before serving, but serve warm.
Ingredients
3 cups chopped pumpkin
1 cup chopped onion
2 Tbsp ghee
salt, to taste
black pepper, freshly ground, to taste
3 cups water
Directions
Heat the ghee in a pan and sauté the onions. Add the chopped pumpkin and the 3 cups of water and cook well for 10 minutes. Blend in a mixer to get a smooth puree. Add the required salt and pepper.
Optional: add 1/4 cup fresh cream for making it more creamy and tasty.
Ingredients
2 cups pumpkin
1/4 cup jaggery or palm sugar
pinch of cardamom powder
3/4 cup water
4 Tbsp ghee
1 tsp raisins
Directions
Wash, peel and chop the pumpkin into cubes. Discard the seeds. Add a tablespoon of ghee to a pressure cooker and add the chopped pumpkin pieces and sauté them nicely over a low flame until water oozes out from the pumpkin pieces. It may take 5-7 minutes.
Then pressure cook the pumpkin with ¾ cups of water for 2-3 whistles. Open the cooker once pressure is released. In the meantime, heat a pan with a tablespoon of ghee and add the raisins, frying them until golden brown. Remove from the pan once done. Mash the cooked pumpkin pieces well with a fork. Now add mashed pumpkin to a pan and fry them for two minutes over a medium low flame. Add the jaggery and powdered cardamom and mix well. After adding the sugar, the mixture will liquefy and thicken over time. Continue stirring and add the remaining ghee little by little. When the halwa forms a whole mass and doesn’t stick to the pan, add the ghee-fried raisins. Serve warm.
Ingredients
1/2 cup white rice
1/4 cup split moong beans
1/2 cup yellow pumpkin
salt, to taste
1/4 tsp turmeric
1/4 tsp cumin powder
2 cups water
Directions
Wash the rice and dal in running water and then soak for 30 minutes. In a pressure cooker, add the soaked rice and dal along with chopped pumpkin, cumin powder, turmeric powder and salt. On a medium high heat pressure cook for 2 whistles. Let the pressure dissipate. Mash with a spoon or ladle and serve warm.
For more ‘adult’ pumpkin recipes try this Pumpkin Lentil Curry, Pumpkin Black Bean Side Dish or Pumpkin Pudding (‘Kheer’).
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