Pumpkin porridge - 11 recipes fast and tasty

Pumpkin porridge is rarely cooked in modern kitchens today. It was undeservedly forgotten, although there are a lot of useful substances in the pumpkin and it has a pleasant aroma and taste. Pumpkin porridge can be a delicious and satisfying breakfast or dinner for both children and adults. It can be supplemented with various cereals, fruits, cooked on a stove, in the oven or slow cooker. We offer to consider several different cooking options for this dish.

Millet porridge in milk with pumpkin

Many may recall how, in childhood, mom cooked millet porridge in milk with pumpkin.

The recipe consists of simple products:

• 1 small pumpkin;
• 1 tbsp. milk;
• ⅔ Art. water;
• 3 tsp Sahara;
• a pinch of salt;
• 200 g of wheat.

Cooking like this:

1. We thoroughly wash the pumpkin with water, removing residual dirt. We cut it into slices to make it more convenient to work with it. Next, you need to cut the peel with a sharp knife. Cut the pulp into small cubes.
2. Pour milk and water into a saucepan, dilute sugar in them and put on the stove to warm up. When the contents begin to boil, put pumpkin cubes in it. After a quarter of an hour, the flesh will break apart enough so that you can crush it in a mashed potato.
3. We thoroughly rinse millet, if necessary, sort it out to remove spoiled grains and spread it in pumpkin puree and salt.
4. We make the fire slow, cover with a lid and cook for 20 minutes, stirring occasionally.

On a note. If during cooking the porridge seems too thick, you can pour more milk.

Oven baked porridge in a pumpkin

• pumpkin - ½ of one fruit or 1 small fruit (about 750 g);
• boiled rice - 1 tbsp .;
• vanilla sugar - 2 tsp;
• ordinary sugar - ⅓ st;
• milk;
• a handful of light raisins;
• butter slice.

Rice should be pre-cooked until half cooked, then father-in-law is a little hard.

1. Add vanilla and regular sugar, washed raisins to it. All mix well.
2. My pumpkin and cleanse from seeds. If it is large, then cut off the half. If it’s small, cut off the lid from the top and clean the seeds with a spoon.
3. Lubricate the inside with a spoon of oil, then fill with porridge, make a deepening, fill with milk (how much will fit) and put the remaining oil on top - it will make the porridge tender, soak the pumpkin pulp and help it bake well.
4. We put the pumpkin on a baking sheet or in the form. We heat the oven to 180ºС. Bake for 45-60 minutes.

The readiness of the dish is checked with a toothpick - if the pumpkin pulp pierces well, then it is baked. On a note. Lubricate the edges of the pumpkin with oil - it will prevent the rising milk from flowing.

Corn porridge

• corn grits - 2 tbsp .;
• pumpkin - 400 g;
• cane sugar - 2 tbsp. l .;
• milk - a glass;
• drain. oil - 50-70 g;
• water - 300 gr.

We will cook like this:

1. We wash the cereals, fill with water and set to cook.
2. In the meantime, peel the flesh of the pumpkin, rinse and cut into small cubes - the smaller the slices, the faster they will boil.
3. We do not forget to periodically stir the croup so that there are no lumps and it does not burn. Add sugar and pumpkin to it, pour milk on it, cook over low heat for 10 minutes, stirring every couple of minutes.

Add oil, keep porridge for another 5 minutes under the lid, and then immediately serve it.

With oatmeal

• 630 g of pumpkin pulp without skin;
• 10 g of oatmeal;
• 50 g of milk;
• 2 tbsp. l Sahara;
• a pinch of salt;
• 100 g of water.

To quickly prepare a nutritious breakfast, you will need:

1. Grate the pulp on a coarse grater, put it in a bucket, add water and put to cook.
2. After 5 minutes, pour in milk, mix and cook for a couple of minutes.
3. Add oatmeal, sugar and salt, mix everything well. Continue to cook under the lid over low heat for 4-5 minutes. Turn off the heat and let it brew for a few minutes.
4. Serve to the table. It can be supplemented with chopped dried fruits.

Read also:pumpkin porridge with rice

Lean rice porridge with pumpkin on the water

• 250 g raw rice;
• 2 tbsp. l Sahara;
• a handful of prunes and dried apricots;
• 300 g of pumpkin pulp without skin;
• a spoonful of oil;
• 1 tbsp. water.

Cooking like this:

1. Cut the peeled pumpkin pulp into cubes.
2. Rinse dried apricots and prunes thoroughly with water, and then pour boiling water so that the water covers the fruits. After 3-5 minutes, drain the water and rinse again.
3. In a deep frying pan or pan with a thick bottom, heat the oil, put the pumpkin slices into it and leave it to simmer for 10 minutes.
4. After the set time, the pumpkin softens a little. Add sugar, rice to it and fill it with water. Cover with a lid and leave to cook for about 10-15 minutes
5. Finely chopped dried fruit. When the dish is almost ready, add them to the porridge, mix and leave for another 5 minutes.
6. After that, turn off the fire, and cover the saucepan with a thick towel / blanket and leave to steam for half an hour.

Potted Cooking Option

• 1 tbsp. millet;
• 400 g pumpkin;
• 700 g of milk;
• 5 tbsp. l Sahara;
• a pinch of ground cinnamon;
• a pinch of cardamom.

Let's get started!

1. We wash millet from dust and dirt. Pour it into a saucepan and fill it with water so that the cereal is covered with it. We put on the fire. When the water boils, drain it.
2. While boiling millet, peel the pumpkin from the peel and seeds, rinse, cut into slices, and then three on a coarse grater.
3. We take portioned pots or 1 large. We spread alternately layers of pumpkin and porridge, filling on на containers. Pour milk so that it is 1-2 fingers higher than the contents.
4. We put the pots on the grill. We heat the oven to 200ºС. The pots should already be in the oven. 5 minutes after the start of heating, we detect another 50 minutes. After this time, we try a little cereal to taste - if it is solid, cook another 5 minutes. And so on until the dish is cooked.

Semolina porridge with pumpkin

Based on 2 servings you will need:

• 100 g pumpkin;
• a pinch of salt;
• ½ tbsp l Sahara;
• 2 ½ tbsp. l decoys;
• 400 g flour;
• butter slice.

We prepare the dish like this:

1. Put boiling water in a saucepan.
2. In the meantime, peel and cut the pumpkin into small pieces. Throw it into boiling water and cook for 12-15 minutes.
3. When the time has passed, drain the boiling water, and turn the pumpkin into mashed potatoes using a blender or potato blender.
4. Then add milk and put on fire again. Wait for boiling and pour semolina in small portions, stirring constantly to avoid the formation of lumps.

Buckwheat porridge with pumpkin

A hearty and healthy dinner is buckwheat porridge with vegetables and chicken.

We offer the following recipe:

• 1 medium onion;
• 1 small pumpkin;
• 1x2 cm ginger cube;
• 300 g chicken;
• a mixture of peppers (to taste);
• salt;
• hops-suneli.

Cooking:

1. Rinse the meat, cut into small pieces.
2. We clean the ginger, finely chop it and fry it in butter with chicken, stirring occasionally.
3. After a few minutes, add a mixture of peppers and a little salt.
4. After 5-7 minutes, pour a glass of water and leave to simmer under the lid for a third of an hour.
5. In parallel, we prepare the cereal: rinse, put it in a pan and set it to boil.
6. Meanwhile, we clean the pumpkin with onions. Cut the pumpkin into small cubes, and chop the onion.
7. Add vegetables to buckwheat, salt a little and crush the suneli hops, mix. Cook for 10 minutes.
8. We shift the meat into porridge, mix again and cook over low heat for another 5-7 minutes.

Pumpkin porridge with rice and apples

Pumpkin and rice porridge will surely appeal to little sweet tooth and will help out moms in the matter of a hearty breakfast for a growing organism.

Prepare in advance:

• round-grain rice - 125 g;
• milk - 1 l;
• pumpkin pulp - 250 g;
• apple - 1 unit;
• honey - 1 tbsp. l

The cooking algorithm is very simple:

1. Cut the flesh of the pumpkin into small slices and set to boil in a small amount of water.
2. We thoroughly rinse the groats.
3. 10 minutes after boiling, work the mashed potatoes a little with a blender, pour milk into it and pour rice. Cook for 20 minutes.
4. Wash the apple, remove the core, cut into cubes and add to the porridge.
5. Cook another 10 minutes over low heat, then season with honey and let it brew for a quarter of an hour.

Sweet millet porridge with pumpkin and honey

Cooked millet porridge with pumpkin in a slow cooker or on a stove will be equally sweet and fragrant.

• ⅔ Art. millet groats;
• 150 g of peeled pulp;
• 200 g of water;
• 50 g plums. oils;
• 2 tbsp. l honey;
• 200 g of milk;
• a pinch of salt.

Cooking with this recipe is no different from the rest.

1. First, rinse the groats, and cut the pumpkin into pieces. Put together in a saucepan and fill with water. We set to cook.
2. When it boils, add salt, mix and pinpoint a quarter of an hour. Cook over low heat under the lid.
3. After 15 minutes, pour in the milk, put a slice of butter and continue cooking for 10-15 minutes, checking the readiness for taste - when the cereal and pumpkin are soft, the porridge can be turned off.

It remains to fill the dish with honey, mix well and let it brew for 20 minutes.

Classic pumpkin porridge in a slow cooker

• 4 tbsp. milk;
• 800-900 g of pumpkin pulp without peel and seeds;
• a slice of butter fatty oil;
• 2 tbsp. l sugar / honey;
• a pinch of salt;
• a bag of vanillin.

In this case, the process is simply primitive!

1. The pumpkin needs to be peeled, rinsed and cut into small cubes in advance. Fold in a multicooker bowl, sprinkle with sugar and salt, add vanillin, butter and pour milk. Mix everything. Close the lid.
2. In the multicooker program menu, select one of the following modes (depending on which is available): "Stew", "Baking", "Multi-cook", "Porridge". Cooking time - 45 minutes.
3. At the end of cooking, it remains to mix the contents and leave it under the lid for another 15 minutes.