Creamy Pumpkin Orzo

Ingredients

• 60 g orzo pasta
• 140 g pumpkin or butternut squash
• 400 ml water or unsalted vegetable broth
• 1 teaspoon finely grated Parmigiano Reggiano (optional)
• Cooked, finely flaked salmon or finely shredded chicken (optional)

Method

1. 01

   Peel the pumpkin or butternut squash and cut it into small cubes.

2. 02

   Put the orzo, pumpkin and water or broth in a small saucepan. Bring to a gentle boil, then simmer for 10–12 minutes, stirring now and then, until both are very soft. Add a little extra water if needed.

3. 03

   Lift the cooked pumpkin pieces out and blend until smooth and creamy. Add a little cooking liquid if needed to help it blend.

4. 04

   Return the pumpkin purée to the pan and stir it into the orzo. Add the Parmesan, if using.

5. 05

   Cook over low heat for another 10 minutes, stirring, until creamy. Add a little water if it gets too thick.

6. 06

   If you like, stir in thoroughly cooked, finely flaked salmon or finely shredded chicken.

7. 07

   Cool to a safe temperature before serving. Check the pasta is soft enough for your baby.

How to offer

Makes 3 baby portions. Serve on a preloaded spoon or let baby scoop with their hands — the thick, creamy texture sticks to the spoon. Make sure the orzo is very soft. Check flaked salmon carefully for bones. Use unsalted broth and avoid adding salt to baby's portion. Orzo contains wheat (gluten) and Parmesan contains milk. Always supervise baby during mealtime.

Storage

Refrigerate in an airtight container for up to 2 days. Freeze portions for up to 1 month. Reheat until piping hot all the way through, stirring in a splash of water, then cool before serving.

Nutrition note

Good source of carbohydrates for energy. Enriched pasta provides iron and B vitamins. Whole wheat pasta offers more fiber.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer