1. Peel and chop the parsnip and pumpkin into small cubes.
2. Steam the vegetables until they are tender, about 15 minutes.
3. Transfer the steamed vegetables into a blender and blend until a smooth puree is achieved.
4. Allow the puree to cool completely before serving to your baby.

Summary:
This simple puree is ideal for dinner and can be enjoyed at breakfast, specially designed for babies aged 4-10 months.

Storing Options:
You can store any leftover puree in an airtight container in the refrigerator for up to 2 days or freeze it for up to 1 month.

Potential Allergies:
While the recipe contains only parsnip and pumpkin, always observe for any individual sensitivities or allergic reactions.

Side Effects:
Please introduce this puree gradually; monitor for any digestive changes and consult a pediatrician if any adverse reactions occur.