Pumpkin porridge - 8 recipes

The best option for a healthy and tasty breakfast at the same time is pumpkin porridge. It can be made on the basis of various cereals, choosing a recipe to your liking. Such a bright dish will especially appeal to the smallest family members.

Pumpkin porridge with millet in milk

Ingredients: 380 g pumpkin pulp, 2 tbsp. fat milk, 1 tbsp. filtered water, a glass with a slide of millet groats, 2 tbsp. l granulated sugar and as much butter, a pinch of salt.

1. It is most convenient to cook pumpkin porridge with millet in milk in a slow cooker. The bowl of the device on the sides is oiled. This will prevent the milk from rising after boiling.
2. First, both liquids are poured into the container. Then - vegetable pulp is laid out, cut into small pieces.
3. In the program "Milk porridge" pumpkin is boiled for about half an hour until softened.
4. Millet is well washed with cold water, added to the cooked and mashed potato vegetable.
5. The rest of the dry ingredients stated in the recipe are poured to the grits and pumpkin. After mixing the components, the same mode is activated for another half hour.

The finished dish is flavored with butter.

Classic version in a multicooker

Ingredients: 530 g of pumpkin pulp, 180 g of white round rice, 360 ml of milk fat, sugar and salt to taste.

1. The vegetable is peeled, gets rid of everything superfluous and rubs on a grater with the largest holes. Pumpkin shavings immediately go to the bowl of the device.
2. Well washed cereal is laid out on top.
3. Milk is poured into the “smart pan”, granulated sugar is added. To sweeten the dish, you can choose not only sugar, but also natural honey. Poured and salt.
4. In a mode designed specifically for cooking porridge in a slow cooker, the dish languishes for 40-45 minutes.
5. To make the texture creamy, tender, you need to process it with a submersible blender.Naturally, this is carried out in containers with an appropriate coating.

Tasty treat to the table with any steamed dried fruits.

With rice

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

More materials: pumpkin porridge recipe with rice

1. For such a dish, a sweet juicy pumpkin of a saturated orange color is sure to be chosen. The vegetable is peeled and seeds peeled. The remaining pulp is cut into tiny pieces.
2. Pumpkin slices are poured with milk and brought to a boil. Vegetable pulp is simmered until completely softened. Different pumpkin varieties have different cooking times. On average, this process takes 20-25 minutes.
3. Ready vegetable mashed in mashed potatoes. If you want to get the most homogeneous mass, you should use a blender. If home-like people like vegetable pieces in a dish, you can use a pusher.
4. Rice is moved and laid in boiled water along with salt. After boiling, the fire decreases, and the cereal is boiled for 20-25 minutes.
5. Next, the rice is combined with mashed vegetables, salt, two types of sugar, and berries are added to it.

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

With oatmeal

Ingredients: 3 large spoons of oatmeal, a pinch of cinnamon, 1 tsp each. honey and butter, 160 g of ready pumpkin puree, milk.

1. Oatmeal is slightly fried in a dry frying pan for 2-3 minutes.
2. Then the cereal is poured into a ceramic pot, filled with hot milk so that it completely covers the cereal. Butter is added there.
3. The base is left under the lid for half an hour to insist.

The finished dish is combined with mashed vegetables, honey, cinnamon and served on the table.

With semolina

Ingredients: a pound of pumpkin pulp, 3 large spoons of semolina, a faceted glass of fat milk, 3-4 large spoons of granulated sugar, salt at the tip of the spoon, butter to taste.

1. The pumpkin peeled from all unnecessary rubs on a medium grater. You can grind it with the help of a combine.
2. First, the vegetable chips are transferred to the pan and poured with a small amount of water. The liquid should not cover the vegetables completely.
3. The mass languishes for 12-16 minutes, after which milk is poured into it.
4. When the liquid begins to boil, decoy is poured into a thin stream. In the process, the treat is constantly stirred with a fork so that lumps do not form.
5. In the future porridge, all remaining loose components are added.

After 10-12 minutes, the treat will be ready. Oil is added to it, and the dish is left to infuse for several minutes.

Oven-potted recipe

Ingredients: 1 liter of fat milk, granulated sugar and salt to taste, a slice of butter, 270 g of pumpkin pulp, 320 g of millet.

1. Groats are poured with warm water and washed well. Next, millet is reclined in a colander and poured with boiling water 3-4 times. This trick will remove unpleasant bitterness from the product.
2. The peeled pumpkin is cut into small pieces, and then laid out at the bottom of the pot. A vegetable should fill it almost halfway. Other bulk ingredients from the recipe are added.
3. Millet spills out from above. Optionally, add a little more pumpkin.
4. The ingredients in the pot are poured with milk.
5. The container is closed by a lid and sent to a well-heated oven for 45-50 minutes. Then the treat languishes without a lid for another 12-14 minutes. Next, you can serve porridge to the table.

It is convenient to prepare the dish in question both in one large ceramic pot, and in several small ones.

Corn porridge with pumpkin

Composition of products: 320 ml of milk and 220 ml of purified water, 270 g of pulp of peeled pumpkin, 110 g of corn grits, 2 tbsp. l butter, granulated sugar to taste.

1. Pumpkin is washed, cleaned of rough skin, gets rid of seeds. The pulp is cut into small pieces. It is better to try the vegetable for sweetness, in order to know how much sugar to use in the future.
2. Pumpkin is fried in butter until soft. Half of the milk flows into it. On a slow fire, the mass languishes for 12-14 minutes.
3. The cereal is poured with a cup of cold water, poured and cooked on a minimum heat for 6-7 minutes. Next, a pumpkin is laid out to it, mashed to a puree state, the remaining milk is poured.

When the stove is slowly heated under the lid, the delicacy languishes for 10-12 minutes, and is immediately served on the table with melted butter.

Original buckwheat porridge recipe with pumpkin

Ingredients: 220 g of buckwheat, 290 g of pumpkin pulp, half a liter of milk, ground black pepper, 1 tsp. salt.

1. Buckwheat gets rid of foreign matter, washed, until the water becomes clear.
2. Prepared cereals are laid out in a pan and poured with milk. Fluids may require a little more than indicated in the recipe.
3. As soon as the mass in the pan boils, it needs to be salted.
4. The pumpkin is cut, and then sent to cook in a separate pan until softened. Vegetable puree with salt and pepper.
5. Porridge and pumpkin puree are combined.

Served hot. You can add melted butter, which will make the taste of the dish more delicate and pleasant.