From a 7 to 9 month old baby, you can make thicker purées with multiple ingredients. Remember to introduce only one new ingredient at a time and combine foods that you know baby is not allergic to. You can also add a little good quality organic meat in stages and other proteins, like tofu at this stage.

I wanted to make a big batch of this recipe for a party I am having later this week, so I doubled this recipe.
Preheat the oven to 350. Line a baking sheet with parchment paper or silicon mat.

Cut up the pumpkin. Slice the top off the pumpkin, then cut length wise down the middle. Scoop out the seeds and strings (guts). If you are not too lazy, make some roasted pumpkin seeds. Don't be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin.

Chop the pumpkin into smallish pieces and place onto a baking sheet, skin down. Roast in oven for 45-60 min or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.

Peel away skin and place in food processor or blender. Add thyme and start blending, adding water until you get desired consistency.

Can be added to yogurt, oatmeal, other purees such as apple, pear or spinach. Really you can do anything with pumpkin puree.

Go crazy!