Let’s share pumpkin porridge recipes before Halloween :)
I’ve only found one I really like so far. Of course, I didn’t enjoy it as a kid. But maybe I’ll find a new favorite among your versions.
And while people say the darker the pumpkin flesh, the healthier it is, I go for the pale ones — the flavor is gentler.
And by the way, carving a Halloween pumpkin takes time :) so plan ahead.
- 350 g pumpkin pulp
- 100 ml of milk
- a pinch of ground cinnamon
- 3 tbsp semolina
- salt
- 1 tbsp sugar
Cut the pumpkin into small pieces and cover with water just halfway up or just enough to barely cover it. Bring to a boil, then lower the heat and simmer with the lid on.
Once the pumpkin softens and most of the water has evaporated, pour in the milk, gently stir in the semolina, add a little salt, and sprinkle in the cinnamon. Simmer for another 3–5 minutes on low heat.
Then (no blender here!) mash the pumpkin directly in the pot, mixing it with the milk and porridge. Add sugar and stir again.
That’s it. A warm, simple, nostalgic, and healthy recipe. I’m waiting to hear your versions too :)
Cut the pumpkin into small pieces and cover with water just halfway up or just enough to barely cover it. Bring to a boil, then lower the heat and simmer with the lid on.
Once the pumpkin softens and most of the water has evaporated, pour in the milk, gently stir in the semolina, add a little salt, and sprinkle in the cinnamon. Simmer for another 3–5 minutes on low heat.
Then (no blender here!) mash the pumpkin directly in the pot, mixing it with the milk and porridge. Add sugar and stir again.
That’s it. A warm, simple, nostalgic, and healthy recipe. I’m waiting to hear your versions too :)
