Pumpkin porridge – original recipes for a familiar dish

There are many dishes and ways to cook pumpkin. But perhaps the most popular is pumpkin porridge. Every housewife definitely has her own special recipe for this delicious dish.

But if you're still looking for one, FoodOboz offers a selection of unusual pumpkin porridge recipes.

Pumpkin porridge without cereal

Ingredients:

• Pumpkin - 1 pc.
• Milk - 1 glass
• Butter - 1 tbsp.
• Cinnamon - 1 tsp.
• Sugar - 2 tsp.

Method of preparation:

1. First, you need to wash and peel the pumpkin well and clean it from the skin and pulp. Cut it into small pieces.
2. Boil the pumpkin until soft, then drain the water and put it in a colander to drain the excess water.
3. Next, put the pumpkin back in the pot, and add milk, spices, and butter.
4. Bring to a boil and cook for another 5-7 minutes.

The porridge should be served warm, with jam or honey.

Pumpkin porridge with millet in a crockpot

Ingredients:

• Millet - 250 g
• Pumpkin - 300 g
• Milk - 1 liter
• Honey - 3 tbsp
• Butter - 50 g

Method of preparation:

1. Rinse the millet groats and cut the pumpkin into cubes.
2. Bring the milk to a boil, then add the millet. Cook until half-cooked, stirring constantly.
3. Add the pumpkin 10 minutes before it is ready and cook well.
4. Finally, put the porridge in pots, and add honey and butter. Put in the oven and bake at 150-170 degrees for 30-40 minutes.

Serve the dish hot, drizzled with a little honey, and garnished with mint.

Hapama - porridge in a pumpkin

Ingredients:

• Pumpkin - 1 pc.
• Rice - 1 cup
• Apples - 1 pc.
• Butter - 100 g
• Raisins - to taste
• Dried apricots - to taste
• Dates - to taste
• Prunes - to taste
• Salt, sugar, cinnamon - to taste

Method of preparation:

1. First, you need to prepare the pumpkin: wash it well, and clean the inside of the seeds and pulp – you don't need to throw it away, because we will need it.
2. Cut off the top part with the tail – this will be the lid of the pot.
3. Wash and chop all dried fruits coarsely, and chop the pulp and apple finely.
4. Boil the rice in salted water until half-cooked and cool.
5. Put all the chopped ingredients into the rice and mix. Add sugar and cinnamon and mix again.
6. Lubricate the center of the pumpkin with butter and put the rice filling in it.
7. Close the lid and bake at 180 degrees for 40 minutes.

Serve the dish as follows: cut the pumpkin into slices from top to bottom, open the "petals" and add dried fruit.