Little Golden Pumpkin & Chicken Noodle Bowls!
Omnivore · 8m+ · en
This easy autumn recipe pairs naturally sweet pumpkin with protein-rich chicken and peas, all tossed with soft baby noodles. It's the perfect warming dinner for babies and toddlers, using seasonal squash to create a creamy sauce without any dairy.
- Cut the noodles into shorter lengths for babies under 10 months to prevent gagging.
- For extra healthy fats, stir in half a teaspoon of sesame oil or olive oil just before serving.
- Swap the minced chicken for soft tofu to create a quick and easy vegetarian alternative.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 2
- Age
- 8m+
Ingredients
Watch how it's made
Steps
Steam the pumpkin cubes for 10-12 minutes until very tender, then mash them into a smooth puree.
In a small saucepan, bring the unsalted broth to a gentle simmer. Add the minced chicken and sweet peas, cooking for about 5 minutes until the chicken is fully cooked.
Stir the mashed pumpkin into the saucepan with the chicken and peas, mixing well to create a creamy, golden sauce.
In a separate pot, boil the baby noodles until very soft (about 3-5 minutes depending on the type), then drain the water.
Fold the soft noodles into the golden pumpkin sauce. Let it cool to a safe, warm temperature before serving to your little one!
Frequently asked questions
Can I use canned pumpkin puree?
Yes, if available, you can substitute about 60 g / ¼ cup of 100% pure unsweetened pumpkin puree. However, fresh steamed kabocha or pumpkin is traditional and naturally sweeter.
Is this suitable for baby-led weaning (BLW)?
Yes! For BLW, simply swap the small baby noodles for larger pasta shapes like penne or fusilli that are easier for little hands to grasp.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days, or freeze the pumpkin-chicken sauce (without noodles) for up to 1 month.
What you'll need
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