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Having a food blog and a young child means a lot of people ask what I feed my son. It isn’t always easy, but both of us are learning about what works and what doesn’t.
My son goes to daycare, where he is fed breakfast, lunch, and snacks, but we began our food education at home when he was just starting on solids. We disregarded baby food from the grocery store, instead choosing to make our own. Baby food sounds daunting for a lot of people, but it’s probably the easiest food you can ever make, short of pouring cereal into a bowl. All you have to do is cook a fruit or veg until it’s soft, then mash it. Anyway, I like to think that this is one of the reasons my son loves green beans, peas, and broccoli, all things most kids freak out about.
There have been successes and flops over the years of course – he loves risotto, and will eat quiche if you call it pie, but insists on removing specks of onion from tomato sauce and won’t even consider salad. Anything he can eat with chopsticks is a hit. Beans can go either way. I was thinking soup would be a flop, because we couldn’t get him to even try it. Until now, because it turns out there is a secret trick to getting kids to eat soup.
Or in our case, buttered toast strips. Either way, something dippable. Once they’ve gotten a taste via the bread, it’s an easier transition to the spoon. Of course, this can backfire in a way. After I served him a different kind of soup the other day, he proclaimed, “I only like orange soup!”
Notoriously hard to photograph soup
One reason I like this soup is that it comes together very quickly, making it the perfect recipe for a busy weeknight. You could start out with a mirepoix but then you’d just have to blend everything later, so why bother? However, if you’re looking to add some bulk, I’d add some parboiled potatoes and puree at the end, or not.
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- 1 can coconut milk
- 2 teaspoons red curry paste, see headnote
- 2 cups or 1 15-ounce can pureed pumpkin
- 1 cup vegetable broth
- In a saucepan over medium heat, combine the curry paste and half the coconut milk. Whisk until paste is fully incorporated. Stir in the rest of the coconut milk, pumpkin, and broth, and bring to a boil. Reduce heat and simmer for about 20 minutes. Add salt to taste and serve.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…