Traditional pumpkin porridge

Pumpkin is a popular product among healthy eating enthusiasts due to its low calorie content and high content of nutrients, including rare vitamin T. One of the most delicious and popular dishes made from it is porridge. Sometimes this is the name given to stewed sweet pumpkin, but more often – dishes prepared from this vegetable and any cereals: millet, rice, semolina, oatmeal, pearl barley or corn. If you know how to cook pumpkin porridge, you can cook it all week using different recipes, and then you won’t get tired of it.

Cooking features

Cooking pumpkin porridge is not a complicated process; even an inexperienced cook can do this task. Knowing a few important points will allow him to avoid mistakes and get the best result.

To prepare porridge, you can use any type of pumpkin, but nutmeg vegetables are best suited for this purpose. They have tender, sweet, aromatic and bright flesh. They can be found on sale all year round. They can be recognized by their relatively small size and specific shape.
Before cooking, the pumpkin is washed, then peeled and seeded, then cut into small cubes or grated on a grater with large holes. The cooking technology depends on how long it takes to cook the vegetable and the cereals included in the dish, as well as on how finely the pumpkin is chopped. The grated vegetable does not take long to cook (about 10 minutes). Sliced nutmeg pumpkin will be ready in 15-20 minutes. If you are preparing a vegetable of a different variety, which has dense pulp with large fibers, then cooking may take 1.5-2 times longer. Of the cereals, pearl barley takes the longest to cook, and semolina takes the longest to cook.
Pumpkin porridge can be prepared with water or milk. Most often a mixture of these ingredients is used. Due to the fact that pumpkin contains vegetable juice, the amount of liquid usually used to prepare porridge from a particular grain is most often adjusted downward. But you need to understand that liquid may also be needed for stewing pumpkin. To avoid mistakes, you need to focus on the proportions specified in a specific recipe. Cooking time can also vary, depending on the composition of the dish. By following the directions in a specific recipe, you will not overcook the food, but will bring it to readiness.
It is best to cook pumpkin porridge in a saucepan with a double bottom or just a thick-bottomed one with a high-quality non-stick coating. You can also cook it in a cauldron, cast iron, or ceramic pots. A good result can be obtained using a multicooker.
Pumpkin porridge turns out delicious on its own, but if you add fruit, fresh or dried, the organoleptic qualities of the dish will become even better. Also, to give the porridge an even more pleasant aroma, cinnamon, nutmeg and other spices are added to it.

There are many options for pumpkin porridge. Everyone can choose the one that suits their taste.

Subtleties of cooking

So, the vegetable has been selected. How to cook pumpkin porridge? The dish can be cooked on the stove or in the oven. Porridge cooks faster on the stove; usually, porridge from pumpkin and rice is cooked using this technology. The cereal steams better in the oven, so you can use ingredients that don’t cook well for the recipe. For the oven, use the recipe for corn porridge with pumpkin, dishes with millet.

Here are a few more subtleties of the dish.

The smaller you chop the vegetable, the faster the dish will cook. You can chop the pumpkin into pieces or grate it.
First, boil the pumpkin until tender, and then add the cereal. The vegetable should be boiled in water. If there is any liquid left in the pan, you can drain it.
The intensity of pumpkin flavor can be controlled. For a lasting taste, you should leave the water in which the pieces were cooked and add less milk. For a delicate taste, the water is drained completely, and the cereal is boiled in fresh milk.
Millet porridge with pumpkin will taste better if you season it generously with oil. Rice or corn based dishes do not require large amounts of butter.
For extra creamy flavor, use cream. They can replace some of the milk to make the consistency more tender and eliminate butter from the recipe.
Change the consistency of the dish at your discretion. Once cooked, the vegetable can be left in pieces. Then the pumpkin porridge with millet or rice will be thicker. You can crush it into puree or mash it in a blender. This dish is suitable for feeding babies.
Use spices. Don't forget about the ideal notes used in sweet dishes: vanilla, cinnamon, ginger, cardamom. Nutmeg perfectly emphasizes the taste of vegetables and milk.

A delicious dish will become even more interesting with healthy additives. Use raisins or prunes, which should be added to the mixture with cereal. You can add fresh apples by sprinkling them on the finished porridge or placing them in a pan.

Pumpkin porridge without grains

Calorie content of the dish: 658 kcal, per 100 g: 75 kcal.

Compound:

pumpkin pulp – 0.6 kg;
milk – 0.2 l;
sugar – 40-60 g;
salt - a large pinch;
ground cinnamon – 5 g;
butter – 20 g.

Cooking method:

Wash the pumpkin, cut it in half, remove the pulp and seeds from the middle of the vegetable. Remove the skin from the pumpkin halves with a vegetable peeler. Cut the remaining pulp into cubes 1.5-2 cm in size.
Boil the milk. It can first be diluted by a quarter or even half with water to make a total of 200 ml. This will have an insignificant effect on the taste of the finished dish.
When the milk boils, put the pumpkin in it, sprinkle it with salt and sugar, add cinnamon. Stir the contents of the pan.
Cover the pan with a lid and simmer the pumpkin until it begins to separate into fibers.
Add oil. Stir.

Pumpkin porridge prepared without cereals can be served immediately after cooking.

Classic recipe for pumpkin porridge with millet

Calorie content of the dish: 1426 kcal, per 100 g: 100 kcal.

Compound:

pumpkin pulp – 0.4 kg;
millet – 0.2 kg;
milk – 0.25 l;
water – 0.5 l;
salt - a pinch;
sugar – 40 g;
butter – 40 g.

Cooking method:

Wash the pumpkin, remove the peel and seeds, cut into medium-sized cubes, place them in a saucepan, cover with water and place on the stove.
Heat the contents of the pan over medium heat until the water boils, then reduce the flame intensity and simmer the vegetable, covered, until it becomes soft.
Sort through, rinse the millet, add it to the pumpkin, add sugar and salt. Stir and cook for about 10-15 minutes until you notice that there is very little liquid left in the pan.
Heat the milk, pour it into the pan with the porridge, stir. Cook the porridge until the millet is soft for 5-10 minutes.
Remove the pan with porridge from the heat, add oil to it, stir.
Cover the pan and leave for 10-20 minutes: after steaming, the porridge will become even tastier.

Millet porridge with pumpkin is a culinary classic; every housewife should master its recipe.

Recipe 7: rice porridge with raisins and pumpkin (step by step)

sweet ripe pumpkin (peeled pulp) – 400 g;
round rice - a full faceted glass;
milk – 2 glasses;
water – 1.5 cups;
sugar - to taste;
fine salt – 0.5 teaspoon;
raisins – 0.5 cups;
large dried apricots – 12-15 pcs;
butter - to taste.

Peel the bright sweet pumpkin from the rough crust, cut out only that part of the pulp where there are seeds. Leave the rest of the middle, even if it is fibrous. Cut the pumpkin into small cubes, pour into a cauldron or a saucepan with a thick bottom.

Pour in half a glass of water, simmer over low heat, covered, until soft. Depending on the type of pumpkin, stewing will take from 10 to 15 minutes. Do not evaporate the juice and water. Once the pumpkin has softened enough, mash the cubes with a masher into a smooth puree. You can set aside a few pieces of stewed pumpkin and add them to the finished porridge when serving.

Add well-washed rice cereal to the pumpkin puree. Mix. Place over low heat and bring the puree to a boil.

Immediately pour in the milk. If you buy fresh milk (not pasteurized), boil it first and add it while hot.

Stirring, bring the milk porridge to a boil. Pour in a glass of boiling water. Place a flame spreader (a round disk with small holes) on the burner, place a pan of porridge on it and cook for 20 minutes until the rice grains are steamed. Do not add sugar yet, the sweet porridge will begin to burn and you will have to stir it constantly.

Wash raisins and dried apricots and scald with boiling water. Cut the dried apricots into small pieces, approximately the size of raisins. Pour dried fruits into the thickened rice and pumpkin and stir.

Add sugar to taste, fine salt. Cook covered with a lid on the lowest heat for another 10 minutes. Adjust the thickness of rice porridge with pumpkin and dried fruits by adding liquid: if you like viscous porridge, then cook according to the recipe, if you like the porridge more liquid, add more milk or water. After the rice has steamed and the porridge has thickened, try to stir it less so as not to disturb the integrity of the grains of rice.

Do not rush to remove the cauldron with ready-made porridge from the stove. Extinguish the flame, leave the dishes on a warm burner, wrapping them in a thick towel. Let the porridge sit for half an hour and steam. Or take it off, wrap it in a blanket or jacket and leave it for a while. Place the hot, aromatic porridge on plates, add a piece of butter, cubes of stewed pumpkin and serve. Bon appetit!

Pumpkin porridge cooked in water in the oven

Calorie content of the dish: 1510 kcal, per 100 g: 99 kcal.

Compound:

pumpkin pulp – 0.8 kg;
millet – 0.2 kg;
sugar – 40 g;
honey – 40 ml;
salt - a large pinch;
butter – 40 g;
water – 0.4 l.

Cooking method:

Sort the millet and rinse until the water is clear.
Pour hot water over the cereal and leave for 5-10 minutes.
During this time, peel the pumpkin and chop it on a coarse grater.
Place salt and sugar in a container with steamed millet and stir.
Grease the pots or baking dish with oil.
Place the millet mixture in the pots (or spread it along the bottom of the mold).
Place chopped pumpkin on top, pour honey melted to a liquid state.
Cover the pan with foil and place in the oven preheated to 180 degrees. Cook the porridge for 60 minutes, remove the foil 15 minutes before it is ready.

Pumpkin and millet porridge cooked in the oven turns out very tasty, even though it contains no milk.

Simple recipes

We offer you recipes on how to cook millet porridge with pumpkin and a fragrant dish with rice. We will cook the first in a pot, for the second we will use a pan.

With millet

Pumpkin porridge with millet in Russian cooking dates back centuries. Using the classic recipe, we can prepare a dish that was eaten with pleasure in peasant families and consumed in wealthy homes. We use honey as a tasty addition to it. To give it an original consistency, you can add nuts to it.

You will need:

millet cereal - 1 cup;
milk - 200 ml;
water - 200 ml;
pumpkin - 600 g;
honey - 2 tbsp. spoons;
butter - 40 g.

Preparation

Rinse and scald millet cereals with boiling water, add water.
Peel the vegetable and chop finely.
Place the pumpkin in a saucepan and cover with water. Boil until soft over low heat.
Place the cereal in a pot and mix with butter. Cover with a layer of soft pumpkin.
Pour in the heated milk, cover tightly with foil.
Place in the oven for 1 hour at medium temperature.
Serve with honey.

This recipe for how to cook pumpkin porridge is suitable for a family breakfast. Instead of a pot, use a baking dish that you can tightly wrap with foil or cover with a lid. You can serve the dish in it.

Millet milk porridge with pumpkin in a slow cooker

Calorie content of the dish: 1507 kcal, per 100 g: 107 kcal.

Compound:

millet – 0.2 kg;
pumpkin pulp – 0.4 kg;
milk – 0.5 l;
water – 0.25 l;
butter – 40 g;
salt - a large pinch;
sugar, vanillin - to taste.

Cooking method:

After peeling the pumpkin, cut into cubes about 1.5 cm in size.
Sort the millet and rinse.
Boil water and dilute milk with it.
Grease the multicooker bowl at about the middle of its height with oil, outlining a boundary that the milk cannot cross when boiling.
Place pumpkin in bowl. Place the remaining oil on it. Add sugar, salt and a little vanilla (literally on the tip of a knife).
Pour warm milk over the pumpkin pieces. Start in “Milk porridge” mode. If there is no such program, use the extinguishing mode.
After 20-30 minutes (depending on the type of pumpkin), open the multicooker, mash the pumpkin pulp, and add millet to it.
Continue cooking in the “Milk porridge” program until it is completed if your unit independently determines how long the food needs to be cooked. When you need to set the time yourself, it will take half an hour. If at the first stage the pumpkin was cooked in the stewing mode, after adding millet, the program must be switched to the one that is most suitable for preparing cereal dishes. In different devices it is called differently, most often “Rice”, “Buckwheat”, “Porridge”, “Grains”, “Pilaf”.
After completing the main program, mix the products and leave the porridge to simmer for 10-20 minutes in the heating mode.

Tasty, tender and aromatic porridge made from pumpkin and millet will appeal not only to adults, but also to children.

Pumpkin porridge with apples in the microwave

Calorie content of the dish: 415 kcal, per 100 g: 84 kcal.

Compound:

pumpkin pulp – 0.2 kg;
apples (peeled) – 0.2 kg;
flax or sesame seeds – 40 g;
honey or sugar - to taste;
cinnamon – 2-3 g;
milk – 50 ml.

Cooking method:

Peel the pumpkin and remove the seeds. Cut the pumpkin pulp into small cubes (about 1 cm).
Core the apples, peel the fruit and cut into roughly the same pieces as the pumpkin.
Place the apple and pumpkin pieces in a microwave-safe container.
Add sugar or melted honey, cinnamon and flax or sesame seeds. Stir.
Pour a little milk into the container with the food and place it in the microwave.
Turn on the microwave at maximum power and cook the porridge for 20 minutes.

Tender porridge made from pumpkin and apples is a real dessert that is delicious both hot and cold. In addition, food made according to this recipe is healthy, which supporters of a healthy diet will certainly appreciate.

Semolina porridge with pumpkin

Calorie content of the dish: 605 kcal, per 100 g: 77 kcal.

Compound:

pumpkin pulp – 0.3 kg;
semolina – 50 g;
water – 0.2 l;
milk – 0.2 l;
salt - a pinch;
sugar, butter - to taste.

Cooking method:

Peel the pumpkin and grate it coarsely, add 50 ml of water to it. Simmer it over low heat until soft, mash with a masher.
Boil the remaining water and mix with milk.
Pour the milk into a clean saucepan and place over low heat.
Pour semolina into boiling milk in a thin stream, while being sure to stir the contents of the pan so that no lumps form.
Add salt and sugar. Stir. Cook the porridge until done.
Add pumpkin puree and butter to hot semolina porridge and stir. Leave the porridge covered for 10 minutes, after which you can put it on plates and invite your household to the table.

Semolina porridge with pumpkin turns out so tasty that even those who don’t really like pumpkin may like it.

With rice

Ingredients: 720 g vegetable pulp, a glass of round white rice, 3-5 tbsp. l. granulated sugar (to taste), half a liter of purified water, 330 ml of fat milk, small. spoon of vanilla sugar, ½ small. spoons of table salt, a handful of frozen berries.

Pumpkin porridge with sunny rice has been familiar to us since childhood.

For such a dish, be sure to choose a sweet, juicy pumpkin of rich orange color. The vegetable is peeled and seeds removed. The remaining pulp is cut into miniature pieces.
Pumpkin slices are poured with milk and brought to a boil. Vegetable pulp is cooked over low heat until completely softened. Different varieties of pumpkin have different cooking times. On average, this process takes 20-25 minutes.
The finished vegetable is mashed into puree. If you want to get the most homogeneous mass, you should use a blender. If your family likes it when there are vegetable pieces in the dish, you can use a masher.
The rice is sorted out and placed in boiling water along with salt. After boiling, the heat is reduced and the cereal is cooked for 20-25 minutes.
Next, the rice is combined with vegetable puree, salt, two types of sugar, and berries are added.

After mixing the ingredients, the pumpkin porridge with rice simmers for another 6-8 minutes.

Pumpkin porridge with rice in a slow cooker

Calorie content of the dish: 960 kcal, per 100 g: 128 kcal.

Compound:

pumpkin pulp – 0.2 kg;
rice – 100 g;
milk – 0.4 l;
butter – 30 g;
salt, sugar - to taste.

Cooking method:

After removing the seeds and peel, grate the pumpkin coarsely. Place it in the multicooker container.
Sort and rinse the rice. You need to rinse until the water flowing from the rice grains remains clear.
Transfer the rice to the pumpkin pulp.
Lubricate the multiwak bowl with oil, outlining a boundary above which the milk should not rise when boiling.
Place the remaining oil on the rice.
Add sugar and salt to the food, mix everything and pour in milk, which it is advisable to heat beforehand without bringing to a boil.
Lower the lid and start the unit by selecting the “Milk porridge” program. Typically, appliances that have this program automatically determine the cooking time. If there is no program named above, you can use any other one designed for preparing cereals. If necessary, set the timer for 30-40 minutes.
Stir the porridge and leave it to simmer in the heating mode until it becomes viscous.

Of the porridges that are prepared with pumpkin, one of the most delicious is rice cooked in milk. And if you add vanillin to it, it will be impossible to tear yourself away from it.