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Creamy Pumpkin Millet Porridge
Creamy pumpkin millet porridge combines tender pumpkin, whole-grain millet, and a touch of honey for a warm, comforting breakfast made with simple ingredients.
Prep:
40 minutes
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Cook:
4-6 servings
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Easy
Ingredients
1 pound 2 ounces pumpkin (about 3½ cups cubed)
¾ cup millet
2 cups plus 2 tablespoons milk (2.5% fat) or non-dairy milk of choice
1 cup plus 1 tablespoon water
2 tablespoons butter or olive oil
2–3 tbsp sugar, honey or maple syrup (to taste)
A pinch of salt
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510 g pumpkin, cubed
135 g millet
500 mL milk (2.5% fat) or non-dairy milk of choice
250 mL water
30 g butter or olive oil
25–38 g sugar, honey or maple syrup, to taste
0.5 g salt (or a pinch)
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
Disease state
Instructions
- Cook the pumpkin: Peel the pumpkin, cut it into small cubes, and cook in the water until tender.
- Prepare the millet: Rinse the millet thoroughly under running water several times to remove any bitterness.
- Cook the porridge: Add the rinsed millet to the cooked pumpkin. Pour in the milk and simmer over low heat for 20–30 minutes, stirring occasionally, until the millet is tender and the porridge becomes creamy.
- Finish the dish: Stir in the sugar, honey or syrup, a pinch of salt, and the butter or oil. Cook for a few more minutes until the butter has completely melted and all the ingredients are well combined. Serve hot. If desired, garnish with honey, raisins, or chopped nuts.
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Nutritional Info
Storage
Notes
Although fresh pumpkin is best, 2 cups of canned pureed pumpkin can be substituted. Just skip ahead to step 2 if using canned pumpkin.
Used with permission from
David Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhDDavid Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhD
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