Pumpkin, Collard Greens & Coconut Pureé

As it happens with apples in the case of fruits, pumpkin must be one of the first vegetables we introduced to our kids.  Funny thing is pumpkins are technically fruits!  There are different kinds, but all of them are rich in vitamin A, carotenes, B vitamins, potassium and fiber.  My daughter can eat it with any kind of foods.  I could mix some basic pumpkin pureé with her cereal and a little bit of almond butter for her breakfast and she would be very happy.  I like to always mix an orange or yellow vegetable with greens.  That way I’m giving her a wide spectrum of nutrients without the complainings for the bitter flavor of some greens.  For this recipe idea I’m including arugula, coconut and turmeric flavors with the pumpkin.  These foods also have great nutritional value, and are a good way to introduce different healthy foods to your kids repertoire so they get used to eating and enjoying them while growing up.  

Pumpkin, Collard Greens & Coconut Pureé
2 cups
Total time - 25 minutes  Active time - 10 minutes
Equipment - small or immersion blender

Small pieces of cubed pumpkin – 2 to 2 ½ cups
Fine sea salt – ¼ Tsp or a little bit less
Coconut oil – 2 Tsp
Turmeric, ground – ½ Tsp
Arugula, washed – 1 cup
Coconut milk – ½ cup
Rosemary (optional) – 1 small spring

In a small sauce pan combine the pumpkin pieces with the coconut oil.  Turn on the burner to medium heat and sauté until the borders of the pumpkin are tender and somewhat caramelized, 4 to 5 minutes.  Add the arugula, turmeric and salt and sauté for 1 more minute.  Add the coconut milk and dunk the rosemary spring on it.  Turn down to simmer, cover it and cook for 10 to 15 minutes, until the pumpkin is completely soft and tender.  Retire from the heat, take out the rosemary and pureé in a small blender or with an immersion blender.  Store it in an air tight container on the fridge for 3 to 4 days, or fill an ice tray with the pureé and store the cubes within a freezer plastic bag.