Simple pumpkin porridge. Pumpkin porridge - quick and tasty. Recipes for cooking porridge with pumpkin with photos

There are several simple pumpkin porridge recipes that make this dish quick and tasty. The general principle is the same - simmer the pumpkin pulp and add any cereal (half the amount).

This can be: millet (classic version), rice, oatmeal, pearl barley, and also semolina. Or you can simply cook pumpkin porridge without adding cereal - it will turn out delicious, and it will take a little time.

And at the same time, pumpkin porridge is not just a dessert, but a complete dish that can be served for breakfast or dinner. Its calorie content is 100-150 kcal per 100 g (depending on whether butter is added to it or not). Flavoring additives include not only salt and sugar, cinnamon and vanilla, but also raisins, prunes, dried apricots, honey and even fresh banana or strawberries.

We invite you to find out how pumpkin porridge is prepared - recipes with photos and step-by-step descriptions are presented below.

When you want to cook something easy and quick for breakfast or dinner, make this pumpkin porridge. It's no secret that this aromatic vegetable is very good for the human body in all respects: good for the intestines, easily digestible and even prevents aging!

So, to prepare the miracle pumpkin porridge we will need:

piece of pumpkin - 250 g;
milk - half a glass;
cinnamon - half a teaspoon;
butter - 50 g;
salt and sugar to taste.

Preparation:

Step 1. First, prepare the pumpkin: in order for our dish to be tasty and beautiful, it is important to choose the right main product. We will take a pumpkin with strong skin, juicy pulp (5-6 cm), bright yellow or orange.

We cut off a piece of this beautiful autumn vegetable, scoop out the seeds with a spoon, peel and rinse thoroughly. Dry with a kitchen towel to remove excess moisture, then take a thick, clean board and use a sharp knife to cut the pumpkin into cubes (up to 2cm).

Step 2. Time to prepare the milk; Of course, ideally it’s good to take rich homemade milk from a cow or goat and boil it. But since this is not always possible, let’s take milk in the store, but less than 3.5% fat. If you want to cook a fresher porridge, then take half and half water and milk (1:1).

Take a saucepan with thick walls, pour milk into it and put it on medium heat. As soon as the milk boils, quickly lower the pumpkin cubes.

Step 3. Now add sugar, salt, cinnamon to the pan and cook the pumpkin until soft (about 20-25 minutes). Do not forget to stir with a wooden spatula so that the dish does not burn.

Step 4. When the pumpkin has become soft and boiled, you can easily grind it in a blender or simply mash it with a masher. Then warm up for another two to three minutes.

Step 5. All that remains is to place the porridge on plates, add butter, sprinkle with seeds or pieces of fruit - bon appetit!

This porridge is delicious with fresh cinnamon rolls, which are so nice to wash down with fresh tea or milk. Or maybe beautiful.

CLUE

Pumpkin porridge can also be enriched with vitamins like this: add finely grated carrots or fresh diced apple. Then they need to be put in a pan with milk along with the pumpkin. You can also flavor the taste of porridge not only with cinnamon, but also with a drop of vanilla sugar.

Pumpkin porridge with millet: a simple recipe

It should be noted right away that the classic version of the recipe is, of course, pumpkin porridge with millet. You can cook it either in a saucepan (preferably thick-walled) or in a slow cooker (we’ll talk about this cooking method below).

For the classic recipe you will need the following products:

pumpkin 1 kg;
400 g of millet is enough, since it will increase significantly in volume;
milk – 3 glasses (and water 4 glasses) or 7 glasses of milk;
a little butter;
3 large spoons of sugar;
half a dessert spoon of salt (to your taste).

We will act like this:

Step 1. The pumpkin is placed first in the pan. To do this, you need to peel it and cut it into small cubes.

Step 2. Place the pieces in a saucepan and fill them completely with water. You need to cook until it boils, then another half hour over moderate heat and covered. As a result, the pulp should be almost completely cooked.

Step 3. During this entire time, you can soak the millet in water at room temperature or simply pour boiling water over it, after thoroughly rinsing it. This way we will definitely get rid of the unnecessary bitterness that sometimes appears as a result of long cooking of this cereal.

Another useful tip is not to use old, stale millet, which is definitely more than a year old. Add thoroughly washed and soaked cereal to the pan and cook for another 20 minutes, reduce the heat slightly. At this point you can add sugar and salt.

Step 4. Now pour in 3-4 glasses of milk and cook for another 10 minutes over medium heat. Of course, the dish should no longer boil, so the heat needs to be adjusted carefully.

Step 5. Now let's just try the cereal - if it has become soft enough, then the whole dish is also ready. When serving, add cream or butter. You can decorate with pumpkin seeds and herbs - it’s not only beautiful, but also very healthy.

Delicious pumpkin porridge in a pot

If someone has a ceramic pot for cooking roast, it is quite suitable for pumpkin porridge. Moreover, this is the recipe that can be considered a classic.

The ceramic container holds heat very well. And if you put it in the oven for 30-40 minutes, the porridge will literally freeze, i.e. it will not boil or stew, but simmer. It is this principle that has always been used when preparing dishes in a classic Russian oven.

To reproduce this simple recipe for delicious and simple pumpkin porridge, take the following products:

pumpkin pulp 0.5 kg;
millet 1 cup;
milk 3 glasses;
salt and sugar, jam, honey - to your taste;
salt – 1 pinch.

The instructions are very simple. Even though the recipe will take some time, we won’t have to work much – the oven will do everything. But at the end we will get porridge, which tastes as close as possible to the classic version.

To do this we will proceed like this:

Step 1. Process the millet so that it does not become bitter. To do this, carefully sort and wash the cereal. By passing running water through it 5-6 times, we will ensure that the flowing liquid is perfectly transparent.

Another trick is to briefly soak the millet in boiling water. And of course, you should not take old cereal, which has clearly been lying around for more than a year.

Step 2. Turn on the oven at 180 o C, and in the meantime, cut the pumpkin pulp into cubes, put it in a saucepan and pour in the milk. Bring to a boil, add millet and cook over low heat for about 15-20 minutes.

Step 3. At the same moment, add all the spices (salt, sugar). At the end of cooking, transfer the mixture into a pot (it is better to preheat it in the oven) and put it there for half an hour.

Step 4. This time is enough for the porridge to cook completely. Serve with butter, cream or honey. You can also use jam – it’s a matter of taste.

Pumpkin porridge with rice: grandma's recipe

The most delicious pumpkin porridge is made with rice - there are probably lucky ones who ate such joy at grandma's! Again, pumpkin porridge with rice is the best option if your family has different tastes.

For example, your husband loves buckwheat, and you love semolina. Porridge with rice has a pleasant taste, with a neutral tint.

Let's try to reproduce this cooking recipe:

Pumpkin porridge with oatmeal - quick and hassle-free

A very tasty and healthy pumpkin porridge is obtained by combining pumpkin puree and oatmeal - try it!

We will need:

pumpkin puree - 150 g;
oat flakes - 50 g;
milk - 120 g;
salt;
seasonings (take cinnamon and nutmeg powder) - 1 pinch each;
honey or sweet syrup - 1-2 teaspoons;
sugar - to taste;
pumpkin seeds for sprinkling - 1 teaspoon.

Step by step cooking instructions:

Step 1. First, prepare the pumpkin puree - this can be done quickly and easily. Simmer the pumpkin in a small amount of water until soft, and then puree in a blender. Actually, the cooking principle here is the same as when cooking pumpkin.

Step 2. Pour oatmeal into a saucepan, add milk (you can first pour a little water on the bottom), bring to a boil. Cook over moderate heat, stirring for 3-5 minutes.

Step 3. Add pumpkin puree, cinnamon, nutmeg and cook for a couple more minutes. Remove from heat and add sugar to taste, stir.

Step 4. Serve the porridge sprinkled with honey or sweet syrup. For beauty and usefulness, we decorate with pumpkin seeds.

Porridge with pumpkin and pearl barley: healthy and tasty

There is an opinion that pearl barley porridge is not for everyone, and it is not at all possible to combine it with pumpkin. We will try to refute this opinion and prepare pumpkin porridge with barley according to a very simple recipe.

For such a healthy and healthy dish we will need:

pumpkin (peeled and seeds removed) 400 g;
pearl barley 150 g;
salt to taste;
seasonings (you can also use dry ones): basil, oregano, tarragon;
vegetable oil.

We will prepare it like this:

Step 1. First, soak the pearl barley for 10-12 hours, or overnight. This must be done, then the porridge will turn out to be a beautiful color, crumbly and tender. So, pour about a liter of cold water into the pan with the cereal and leave to soak.

Step 2. The next morning, thoroughly rinse the cereal with clean water and drain in a colander.

Step 3. Cook the pearl barley: add water so that the barley is completely covered and two fingers above, add salt and place on fairly high heat. Stir, then reduce the heat from boiling and cook for about 25-30 minutes. To prevent the cereal from burning, you can cook it in a water bath.

Step 4. So, our pearl barley is boiled, and in the meantime we will take care of the pumpkin. As usual, we peel the skin, select the seeds and chop the pulp into cubes.

Step 5. Put the frying pan on the fire, heat it up, pour in sunflower oil (you can use corn or olive oil) and pour the pumpkin in there. When an appetizing crust appears, add salt and spices, mix and fry everything together for another 10 minutes.

Step 6. Meanwhile, our pearl barley has already arrived. Take it and add it directly to the frying pan with the pumpkin. Of course, it’s good to use a cast-iron frying pan or a saucepan with a thick bottom and high sides for this. Mix everything thoroughly and simmer under the lid for another 5-10 minutes.

Step 7. The most pleasant and delicious thing remains - serve our pumpkin porridge with barley and invite you to the table. Rest assured, you won’t be able to resist taking this supplement!

USEFUL TIPS

Properly prepared pearl barley boils well, so follow the proportions of cereal and water so that it doesn’t turn out like in the famous story of our childhood “Mishkina Porridge” by the writer Nikolai Nosov.

For such porridge, it is better to take sweet varieties of pumpkin. And you can supplement it to your taste - fried onions, mushrooms, carrots and other vegetables.

Recipe for porridge from pumpkin and corn grits: step-by-step instructions with photos

Corn grits, perhaps like no other, harmonize with pumpkin not only in color, but also in taste. It does not take as long to prepare as it might seem at first glance.

To reproduce the recipe for this delicious pumpkin porridge, take the following ingredients:

pumpkin pulp 0.5 kg;
corn grits 1 cup;
milk of any fat content 3 cups;
salt, sugar, honey, butter - at your discretion.

The sequence of actions is as follows:

Step 1. First, boil 2 cups of water with 2-3 tablespoons of sugar. Add corn grits (we wash it first, like millet), and stir. Cook over moderate heat for no more than 20 minutes.

Step 2. While the corn porridge is cooking, peel and cut the pumpkin into small cubes. Cook in another pan for 25-30 minutes after boiling.

Step 3. Mix corn grits with boiled pumpkin pulp, add sugar, salt, milk and cook for another 10 minutes over low heat.

Step 4. Let the porridge brew - turn off the heat and leave the pan with the lid closed for another 10-15 minutes.

Step 5. Serve with honey, butter or your favorite jam.

Lenten porridge from fresh or frozen pumpkin

An excellent recipe for Lent or a diet is millet porridge with pumpkin, boiled in water. And it turns out so fragrant and tender that it is impossible to resist.

In addition, you can use frozen pumpkin. In order to enjoy a wonderful vegetable dish in winter, it is good to prepare pumpkin cubes in advance in the fall and put them in the freezer.

So, let's take these ingredients:

millet cereal 2 cups;
water 4-5 glasses;
pumpkin pulp 300g;
salt to taste;
honey 1 tablespoon;
butter 20g.

We prepare our Lenten porridge like this:

Step 1. Carefully sort the millet, rinse it several times under running water (it’s better to pour the grain into a colander) and pour boiling water over it.

Step 2. Time to get to work on the pumpkin: cut, peel, remove seeds, wash and chop into strips or cubes.

Step 3. Heat the frying pan, add oil and begin to fry the pumpkin, stirring well.

Step 4. Now we cook like this: put the fried pumpkin in a pan with millet, add water, salt to taste, stir, and then add sugar or honey. And cook everything over moderate heat until done.

Step 5. After this, turn off the heat and leave our dish covered for another half hour. Then put the porridge on plates, add a piece of butter - and enjoy!

HELPFUL HINTS

If you prefer buckwheat porridge, rice or lentils, or any other cereal, then you can cook porridge with it according to this recipe. By the way, it’s delicious to season it not only with honey and jam, but also with lean mayonnaise, herbs and a little garlic.

Porridge with pumpkin and semolina in a slow cooker

And of course, you can quickly and easily cook porridge in a slow cooker. And to diversify the pumpkin porridge recipe, you can add ordinary semolina.

To add a bright taste, take a little vanillin (or vanilla sugar) and orange zest or any other citrus.

So, let's stock up on the following products:

pumpkin 0.5 kg;
orange or lemon (small pinch of zest);
semolina – 2-3 tablespoons;
vanilla sugar (or vanillin);
milk – 2 glasses;
salt and sugar - to taste;
butter (when serving) - 2-3 tablespoons.

Steps for preparing this recipe:

Step 1. First, prepare the zest - wash the citrus and grate its peel on a fine grater. If a little pulp gets in, it’s okay, it won’t spoil the taste of the porridge.

Step 2. Place the pre-cut pumpkin, as well as the zest and all the spices, into the multicooker bowl. Then add milk and semolina.

Step 3. Mix the mixture thoroughly, set the “Milk porridge” or “Stew” mode for 50 minutes.

Step 4. Serve the finished dish with butter. For an original taste, you can also put Borodino bread on the table - it is fragrant and also sweet, so this addition harmonizes well with pumpkin porridge.

Pumpkin porridge is a very healthy dish, which also satisfies well. However, it does not provide too many calories and therefore is well suited for lovers of a healthy diet, for fasting people, and simply for those people who carefully watch their figure.

So, there are really quite a lot of recipes for making pumpkin porridge. You can use a wide variety of cereals, and to add a fragrant and sweet note, additionally take dried fruits, sugar, vanilla and butter.

Bon appetit!

In this article we suggest familiarizing yourself with several porridges.

How to cook pumpkin porridge: method one

Required Products:

cream (low-fat) or milk 300 ml;
pumpkin (peeled pulp) weighing 500 g;
cube of butter (50 grams);
a couple of spoons of sugar and a little cinnamon for taste.

Cooking technology

Cut the peeled pumpkin into small slices. Pour cream (milk) into the pan, add pumpkin pulp, sprinkle with sugar and cinnamon. Place the saucepan on low heat and cook for 20 minutes. Then turn off the gas, wrap the container with the porridge in a towel and let it steam for half an hour.

How to cook pumpkin porridge: method two

Let's cook porridge with millet. To do this you will need:

How to cook pumpkin porridge in a slow cooker: technology

A multicooker is a universal thing. You can steam, fry, boil in it. Porridges in this device turn out especially tasty. We suggest making pumpkin. To do this, place the chopped pumpkin pulp in a bowl and add water. Set the “Bake” function for 40 minutes. After half the specified period has passed, pour the washed millet into the bowl, close the lid and cook for another 10 minutes. Then pour in the milk and simmer the porridge until the beep sounds. Add salt, sugar, raisins, pieces of dried apricots, sprinkle with cinnamon and mix. Switch the device to the “Stew” or “Milk porridge” mode and cook for another 30 minutes. Serve the dish with butter.

How to make pumpkin porridge with cinnamon

Cinnamon is a spice that gives dishes a special taste. If you cook porridge with it, it will turn out especially aromatic. Here's what you'll need for this:

pumpkin (chopped pulp) in the amount of 250 g;
milk (any fat content) 200 ml;
cinnamon - half a dessert spoon;
salt, sugar.

Pumpkin porridge with milk: cooking technology

Pour a glass of milk into an aluminum saucepan and bring to a boil over low heat. Then add the pumpkin cut into small cubes. Add sugar, salt and a little cinnamon to the boiling mixture to taste. Stir the mixture until smooth, cook over low heat. The porridge is considered ready when the pumpkin cubes are completely boiled. Place it on plates and serve with butter. For taste and extra sweetness, you can pour melted honey over the pumpkin porridge.

How to cook pumpkin porridge with rice

Ingredients needed for the recipe:

pumpkin (chopped pulp) in quantities of 600 g;
washed rice - 2 large spoons (with top);
washed raisins weighing 100 g;
a few spoons of sugar;
milk (any fat content) 100 ml;
a piece of butter (50 g).

Cooking technology

Place the pumpkin pieces in a saucepan with a thick bottom. Add washed rice and raisins. Sprinkle sugar on top and pour milk over all ingredients. Set the saucepan to the lowest heat. Cook the pumpkin and rice until soft, stirring the porridge occasionally. Once the pumpkin is cooked, remove the pan from the heat, add the butter and mash the ingredients with a wooden masher. The porridge is ready. Bon appetit!

A dish that has existed for millennia, which has saved people from hunger more than once, decorating the tables of the nobility and the poor - pumpkin porridge has not lost its popularity to this day. With fruits or cereals, boiled or baked, the bright orange mass can take on any flavor shades and easily become a sweet dessert or main meal.

How to cook pumpkin porridge?

Pumpkin porridge, the recipe for which is simple and universal, has become an example of a healthy and nutritious dish that does not require special cooking skills. A dish created by boiling or stewing and representing a thick mass has the ability to get along with healthy and simple products, which allows... You can be sure of getting a delicious dish if you follow the basic rules:

Choose a product with bright, sweet flesh and intact skin.
You can get rid of the dense shell in a couple of minutes if you cut it and hold the product in the microwave for 3 minutes.
Cut the peeled melons into small segments to speed up the processing process.
It will take 25 minutes for the cooked or baked pieces to acquire a soft consistency, after which, seasoned with spices or combined with cereal, they will turn into a flavorful porridge.

Pumpkin porridge with milk

Milk pumpkin porridge is an excellent nutritional source that fully reveals the beneficial features of the melon crop. The presence of milk in a dish enhances the properties of carotene and transforms it into the body as vitamin A, essential for life, which is absorbed only in the presence of animal or vegetable fats.

Ingredients:

pumpkin - 800 g;
milk - 1.2 l;
honey - 1 tbsp. spoon;
butter - 50 g;
cinnamon - a pinch.

Preparation

Before cooking pumpkin porridge, peel and cut the pulp into small slices.
Dip them in hot milk and cook for 40 minutes until completely softened.
Drain the liquid into a separate container and rub the boiled mass through a sieve.
Season with spices and serve pumpkin porridge along with a glass of milk used for cooking.

Pumpkin porridge on water

Pumpkin porridge without the addition of water-based cereals will not seem boring and bland when using additions in the form of nuts and dried fruits. They will not only add texture, but also enhance the taste of the product. The low-calorie and dietary dish is actually very nutritious and, if served for breakfast, can give you energy.

Ingredients:

pulp - 600 g;
water - 800 ml;
raisins - 100 g;
pumpkin seeds - 50 g;
walnuts - 50 g;
honey - 1 tbsp. spoon;
butter - 40 g.

Preparation

Before cooking pumpkin porridge, prepare the raisins by soaking them in warm water for half an hour and the nuts by swirling them in a blender.
Chop the pulp and boil for 20 minutes.
Drain and puree the mixture.
Season, add nuts, raisins and seeds.

Pumpkin porridge with semolina

Cooking pumpkin porridge will be a pleasant and necessary process for families with small children. Extraordinarily aromatic with a delicate and soft texture, it is an excellent storehouse of vitamins in the winter season, in the absence of fresh vegetables and fruits. often cooked with semolina, adding richness to the dish.

Ingredients:

pumpkin pulp - 250 g;
milk - 600 ml;
semolina - 80 g;
sugar - 20 g;
butter - 50 g;
a handful of raisins.

Preparation

Grind the pulp and boil in milk for about 10 minutes.
Add semolina, sugar and, stirring, keep on fire until the mixture thickens.
Season and garnish with raisins.

Pumpkin porridge with millet is a classic of Russian cooking. When you mention the recipe, you immediately feel the desire to cook in an oven, which will preserve the sweetness and aroma of the pulp as much as possible, and make the millet crumbly. This option should not be neglected, since this is the only way to obtain the vitamins inherent in cereals in their pure form.

Ingredients:

pumpkin - 2.5 kg;
millet - 300 g;
milk - 1 l;
water - 200 ml.

Preparation

Peel and cut the pumpkin into pieces.
Place on a baking sheet, pour in liquid and bake at 200 degrees for half an hour.
Rinse the millet and pour boiling water over it for a couple of minutes to remove the bitterness.
Transfer the baked base into a mold, knead, combine with cereal, pour in milk and bake for 40 minutes in the oven at 170 degrees.

Pumpkin porridge with rice - recipe

Pumpkin-rice porridge is another classic option for using the universal qualities of melons and melons in combination with equally popular cereals. Considering the hassle of hours, many housewives prefer this option because of its creamy, delicate texture. A nice feature: by freezing the mass, you can save time preparing breakfast.

Ingredients:

pulp - 800 g;
water - 150 ml;
milk - 350 ml;
sugar - 50 g;
rice - 120 g;
butter - 50 g.

Preparation

Using the first couple of ingredients on the list, cook the pieces of product for a quarter of an hour.
Pour in the milk, add sugar and rice and simmer over low heat, without stirring, for half an hour.
Mash the pumpkin porridge, season and serve.

Pumpkin porridge with corn grits

Delicious pumpkin porridge can also be a dietary dish, especially in demand by people watching their diet. Correct does not mean expensive, and this recipe confirms this. Financially convenient products can turn into quality food in just a quarter of an hour, filling the plates of three fans.

Ingredients:

pumpkin slices - 250 g;
water - 200 ml;
corn grits - 100 g;
milk - 300 ml;
salt - a pinch.

Preparation

Simmer the slices in a frying pan, pour in some of the milk and simmer for about 10 minutes, then beat with a blender.
In a separate container, cook the corn grits for 5 minutes.
Combine the ingredients together, add the rest of the liquid and simmer for a while.

Pumpkin porridge in a slow cooker - recipe

Its owners know about the unsurpassed capabilities of a multicooker: just select the components, maintain the proportions, set the mode and wait for the dish on the table. Before properly cooking pumpkin porridge, you should buy a high-quality base, chop it, tone the sweetness with salt, pour in cream and, having set the function, leave the kitchen.

Ingredients:

pumpkin - 600 g;
cream - 360 ml;
honey - 1 tbsp. spoon;
salt - a pinch;
rice - 180 g.

Preparation

Place pieces of the main element in a multicooker bowl, add washed rice, pour in cream, add honey, stir and add salt.
Select the “Porridge” function and time 40 minutes and delicious pumpkin porridge will appear according to the recipe.

Pumpkin porridge in pots in the oven

Continues the series of delicious and technically correctly processed food. It's no secret that cooking in an oven not only preserves all the best qualities of a dish, but also retains its juiciness without disturbing the structure. Using the “grandmother’s” method and spending no more than half an hour, you can create three servings of food with an oat base.

Pumpkin porridge has earned respect not only because of its taste, but also because of the set that is included in the composition. A unique recipe for pumpkin porridge is passed down from generation to generation. By adding dried fruits to it, you will diversify your baby's menu.

The recipe for pumpkin porridge has many variations: with rice, millet, vanilla, cinnamon. They are all beautiful in their own way. Among them, a gourmet will find one that will become his favorite among other dishes of Russian cuisine.

Classic pumpkin porridge recipe

Should be prepared:

pumpkin;
butter;
milk - a quarter liter;
sugar, cinnamon - to taste.

Step-by-step preparation:

First peel the pumpkin and remove the seeds and core pulp.
Cut the pumpkin into pieces the size of a refined sugar cube.
Boil the vegetable in water until tender, strain well.
The immediate process of preparing porridge: put the pumpkin in a saucepan, add sugar, aromatic oil, cinnamon, a glass of milk. Bring the prepared mixture to a boil and simmer over low heat for 7 minutes.

Millet porridge with pumpkin is a traditional dish of Russian cuisine. It is prepared for breakfast and afternoon tea. Porridge sprinkled with your favorite nuts or decorated with dried fruits will become a dessert. Even if cooked in the evening, it will delight you with its rich taste in the morning.

Porridge with pumpkin and millet, the recipe for which will become a unique part of the kitchen piggy bank, will also appeal to those who are not fans of the yellow vegetable.

You should prepare:

small pumpkin;
millet -250 grams;
milk - half a liter;
water - a glass;
butter;
salt, sugar;
ground cinnamon - half a teaspoon.

Step-by-step preparation:

Peel the vegetable and cut into cubes.
Melt the butter in the pan where the porridge will be cooked.
Add pumpkin, a little salt, sugar, and cinnamon to well-heated oil. Fry the mixture until a pleasant aroma of pumpkin and caramel appears.
Add milk to the pan.
Reduce heat and simmer the porridge for 25 minutes.
Rinse the millet well and add to the pumpkin.
Pour water into the pan and add more salt.
Simmer the porridge for 40 minutes over low heat.
Millet porridge with pumpkin takes more than an hour to prepare. Check periodically to make sure it doesn't burn, as millet grains absorb water.
Add butter to the prepared porridge and it is ready.
If desired, add nuts or raisins to the dish.

To prepare it you should prepare:

pumpkin;
rice - 200 grams;
milk – 250 ml;
water - half a liter;
butter;
salt, sugar.

Step-by-step preparation:

Peel the pumpkin and grate it on a grater, which can be either medium or coarse.
Pour water into the pan and add the grated pumpkin. Cook over low heat for 15-20 minutes.
While the pumpkin is cooking, rinse and soak the rice for 30 minutes.
As soon as the pumpkin becomes soft, place the rice in the pan and add salt.
After 10 minutes, pour in the boiled hot milk.
Simmer the porridge over low heat for 15 minutes.
2-3 minutes before readiness, add butter and sugar to the porridge.
The porridge with pumpkin should sit for a while so that all the components are saturated with each other.

Fans of kitchen experiments will love porridge with millet and rice. Millet should be added a little earlier so that the cereal is well boiled. Rice porridge with pumpkin will be a wonderful breakfast that will replenish your strength for a long day.

Try this delicious and proven recipe for millet porridge with pumpkin. This is the best breakfast you can imagine, for both children and adults. Millet porridge with pumpkin will take care of your health, give you energy for the whole day, and protect you from illness and stress. The porridge is easy to prepare and turns out tender and flavorful. If desired, you can cook pumpkin millet porridge with water, or with milk, or add raisins, nuts or cinnamon.

Ingredients:

1 cup millet
500 gr. pumpkins
2.5 glasses of water
1-2 tbsp. milk
2-3 tbsp. Sahara
a pinch of salt
40 gr. butter
raisins (optional)
cinnamon (optional)

For millet porridge we need 500 grams of pumpkin. We choose orange and sweet pumpkin. Since pumpkin is a dense vegetable with a fairly strong skin, we invite helpers from the stronger half into the kitchen to help cut and peel the pumpkin.
Cut the pumpkin into cubes, maybe quite large ones. Some people prefer to grate the pumpkin, but this is quite tedious. Next, I will tell you the secret of how to grate a pumpkin in just a minute without the slightest effort.

So, fill the chopped pumpkin with water, we need 2.5 glasses of water. There is no point in boiling pumpkin in milk; it boils better in plain water.

Place the pan on the fire and cook the pumpkin for 15 minutes. After this time, the pumpkin pieces lose their density and hardness. If you want the millet porridge to have no pieces of pumpkin or for the pieces to be small, then crush the pumpkin with a regular potato masher.

I usually leave a small amount of pumpkin cubes unpressed and press the rest.
The next step is to add millet to the boiled pumpkin. A very important point: the cereal should be sorted first, because... There are quite often pebbles, pieces of earth, etc. found in millet.
To make millet porridge with pumpkin tasty, you should not just wash the cereal, but pour boiling water over it, and then drain the water. All the dust goes away and, what is important, the bitterness inherent in millet goes away.

After adding the millet to the pumpkin, add a pinch of salt, and then continue to cook the porridge over low heat under the lid. Cook for 15 minutes, keeping an eye on it so that the porridge does not burn.
Usually by this time the millet is almost ready, add butter and sugar to taste. You should not skimp on oil; it is oil that softens the taste of millet and makes millet porridge with pumpkin tender.

The amount of sugar depends on the sweetness of the pumpkin, so try it. It is important not to over-mix so that the pumpkin porridge does not turn out cloying.

And the final point - be sure to add milk (boiled or pasteurized so that it does not curdle) to the millet porridge with pumpkin. How much milk to pour depends on what kind of porridge you like, thin or thick. I usually pour quite a lot of milk because... The millet then comes back and takes in additional liquid.

Boil the porridge for a couple of minutes, add raisins or cinnamon if desired. Turn off the heat and leave the porridge for 15-20 minutes to steep.

That's all, delicious and healthy millet porridge with pumpkin is ready, serve with milk. Whoever wants, washes down the porridge with milk, whoever wants, adds it to the porridge, as in the photo))))). Also see,