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Roast pumpkin puree recipe

Recipes for people with Parkinson’s: Roast pumpkin puree 

  • Dysphagia or difficulty swallowing is a common problem that can happen at any stage of Parkinson’s. Depending on your level of dysphagia a Speech Pathologist may suggest your foods be chopped, minced or pureed and liquids thickened.
  • In this recipe the roast pumpkin has been pureed.
  • Pureed food has a smooth texture with no lumps, does not require chewing and is usually eaten with a spoon. Pureed food should not be sticky, and no thin liquid should separate from the food. It is safest to test pureed food using the IDDSI Fork Drip Test and IDDSI Spoon Tilt Test.

INGREDIENTS

.EQUIPMENT

  • Baking Dish
  • Stick blender
  • Jug or beaker

METHOD

  • Chop pumpkin, removing skin and seeds, and place in a baking dish.
  • Drizzle with extra virgin olive oil, sprinkle of salt and pepper and place into the oven.
  • Once tender remove from the oven and transfer into a jug/beaker.
  • Use stick blender to puree until smooth.

 

I hope you enjoy making and eating this roast pumpkin puree recipe! This recipe is courtesy of texturedfoods.com

 

Click here to check out another great puree recipe – Beetroot and cashew puree! Delicious.