This versatile recipe works as a purée, a pasta sauce, or even a nourishing soup. Garlic and oregano provide immune-boosting and anti-inflammatory support. Pumpkin, carrots, and lentils offer beta-carotene, plant-based protein, and non-haem iron—great for development and immune health. Leek adds gut-supportive prebiotics, and bone broth brings collagen, minerals, and amino acids to support digestion.

Suitable from:
6 months

Top allergens:
None

Ingredients:

• 1 leek, sliced (or 1 brown onion, diced)

• 3 cloves garlic, roughly chopped

• 2 tbsp ghee (or olive oil)

• 2 carrots, roughly chopped

• 1 cup pumpkin, cubed

• 1 cup dried red lentils, rinsed and drained

• 1 tbsp dried oregano

• 2 cups chicken bone broth (low-sodium or homemade for babies)

• 150ml coconut milk (Ayam is the brand I recommend)

Method:

1. Heat ghee in a large saucepan over medium heat. Add leek and garlic, sauté until softened.

2. Add carrots, pumpkin, lentils, and oregano. Stir and cook for a few minutes.

3. Pour in chicken bone broth. Bring to a boil, then reduce to a simmer. Cover and cook until vegetables and lentils are soft.

4. Blend into a smooth purée. Stir in coconut milk, warm through, and adjust texture if needed with extra broth or water.

5. Serve as a purée, stirred through pasta, or on its own as soup.

Serving and Storage Notes:

Store in the fridge for up to 3 days or freeze in portions for up to 3 months.
Can be frozen as-is or stirred through cooked pasta before freezing.