And buckwheat. But if you deliberately pay attention to pumpkin porridge and find out its beneficial properties for human health, then it will be included in the diet for a long time.

Pumpkin fruits contain valuable nutrients. In terms of calorie content, pumpkin is close to cauliflower and can be recommended for dietary nutrition. And there is only one reason - it is capable of removing salts from the body. Porridge can be cooked with different ingredients and in different ways - you will learn about them from the article itself.

Pumpkin porridge with millet is very tasty and healthy for the human body

Preparation:

We start cooking porridge with Do not take an enamel pan. In our example, we will cook porridge in a non-stick saucepan.

We take 1 glass of prepared millet, clean from impurities. Rinse it well and pour it into a saucepan.

Pour 2.5 cups of water and put on fire.

Bring to a boil and immediately reduce heat to very low.

Cook the porridge until all the water has evaporated. Look carefully, if the millet has not been cooked yet, add water and continue cooking. It happens. Be aware that millet needs to be boiled in water (then, with the addition of milk, it will not boil down).

Over time, the millet porridge was cooked. Until we salt the porridge.

Pumpkin was cut into pieces separately. It was boiled (like we cook potatoes), the water is drained and the pieces of pumpkin are mashed with a crush.

We combine pumpkin and porridge together. We mix. Since we did not salt the porridge, now you can salt it in the amount of 0.5 teaspoon of salt.

Then add milk and mix everything. We will cook for 10 minutes.

We look at the state of density of the porridge and, if necessary, add more milk.

Cover the porridge with a lid and simmer, stirring occasionally, until tender.

By the end of the languor, open the lid. The mass has thickened enough. Put a piece of butter to taste.

Add sugar (or not add - at your discretion) 2 tbsp. spoons.

Mix well. Pumpkin porridge is ready.

Eat tasty and healthy pumpkin porridge for your health!

Millet porridge with pumpkin - a classic recipe with milk

Perhaps readers will also like another way of cooking pumpkin porridge with millet. Be careful - the choice is yours.

Ingredients:

• 400 g - pumpkin
• 1 glass - millet
• 2 glasses - water
• 2 cups milk
• 3 tbsp. spoons - butter
• 1/2 cup - cream
• Salt to taste

Preparation:

Peel and cut the pumpkin into cubes, boil in milk and discard in a colander. Then rub through a sieve.

Sort the millet, rinse 5-6 times in boiling water until the water after rinsing becomes clear. Then pour hot water, put on fire, salt, remove the foam and quickly evaporate all the water until the millet has time to boil.

Then add hot milk and continue to cook the porridge over medium and then low heat until it thickens completely.

Mix millet milk porridge with pumpkin puree, half a serving of butter and transfer to an earthen pot, coated with oil from the inside. Then put in a preheated oven for 15 minutes.

Pumpkin porridge is ready. Serve and serve.

Pumpkin porridge with semolina

Ingredients:

• 400 g - pumpkin
• 50 g - semolina
• 50 g - butter
• 60 ml - milk
• 20 g - sugar
• Salt to taste

Preparation:

Cook the peeled and finely chopped pumpkin for 10 - 15 minutes with the addition of milk and butter.

Then add semolina, sugar, salt and cook over low heat until tender.

When serving, put a piece of butter on the table. Pumpkin porridge with semolina is ready.

Pumpkin porridge with spelled and raisins

Ingredients:

• 500 g - pumpkin
• 1/2 cup - water
• 1/2 cup - milk
• 3/4 cup sugar
• 1 cup spelled (or rice)
• 100 g - butter
• 70 g - raisins

Preparation:

Boil rice. Peel and cut the pumpkin into small pieces, put in a saucepan, cover with hot water and cover. Cook for 15 minutes.

Then add milk, boiled rice, butter, sugar and simmer for 20 minutes, stirring with a spoon.

Put the raisins in a hot frying pan with oil and, as soon as it swells, put them together with the oil in a saucepan with pumpkin, stir and remove from heat after 3 minutes.

Serve hot.

Pumpkin porridge with apples and nuts

Ingredients:

• 1 kg - pumpkin
• 600 g - apples of late winter varieties
• 2 tbsp. spoons - butter
• 2 tbsp. spoons - sugar
• 1/2 cup - water
• 150 g - crushed nuts
• A pinch of cinnamon (or lemon peel)
• Salt to taste

Preparation:

Pumpkin and apples need to be peeled and core, chopped finely, put in a saucepan and add salt, sugar, butter, water. Simmer until tender.

Sprinkle with crushed nuts and cinnamon or finely grated lemon zest before serving.

Pumpkin porridge with lentils

Ingredients:

• 1 kg - pumpkin
• 1 - 11/2 cups lentils
• 4 - 5 onions
• 150 g - ghee or butter
• 1/2 liter - sour milk or yogurt
• 3 teaspoons - sugar
• 3 tbsp. spoons - chopped celery and parsley
• Salt to taste

Preparation:

Cut the peeled pumpkin, boil in salted water, discard, add sugar.

Boil lentils separately without salt. Fry the onions in oil.

Combine all ingredients in a saucepan and cook over low heat for 10 - 15 minutes.

Sprinkle pumpkin porridge with herbs and serve with sour milk.

Pumpkin porridge in a slow cooker - a useful video recipe

In autumn, during the pumpkin harvest season, in many homes it is customary to cook pumpkin porridge: orange, beautiful sweet porridge, familiar from childhood, mothers try to cook tasty and healthy. The fruits of a healthy pumpkin, orange, yellow in color, ripen in late autumn, and a favorite family breakfast in the autumn-winter period is pumpkin porridge, a recipe with rice in milk.

But, in addition to rice, for cooking breakfast and a full meal in one number, various additives are used that improve the taste of cereals. The use in cooking of a pumpkin that is neutral in taste - a vegetable that is healthy in composition and bright in color - in the preparation of sweet pumpkin, pumpkin, dessert from baked vegetable pieces with sugar, and salty dishes - in pumpkin, soup - is primarily due to the fact that pumpkin is good for digestion, and dishes with it in the composition, including pumpkin, are most delicious.

The benefits of pumpkin and pumpkin porridge

For dietary and baby food, pumpkin porridge is useful for children at any age, pumpkin contains vitamin complexes B1, B2, B6, C, E, PP, E, rare vitamins - K, useful for gums, and especially rare vitamin T, which affects on the quality of blood (its coagulability), - useful substances, fiber, carotene, which has a therapeutic effect on the child's vision; due to fiber, the baby's digestive system improves, and the stool is normalized.

The low calorie content of pumpkin is an undoubted advantage for the nutrition of an adult and children, a low-calorie product is widely used by nutritionists when drawing up a dietary menu, pumpkin is useful for those who monitor their health and adhere to the principles of proper nutrition, fight overweight, and suffer from gastrointestinal diseases.

Advice from the Miracle Chef. Due to the content of vitamins, pectins, trace elements, useful substances of pumpkin, the pulp of the fruit has a beneficial effect on the human body as a whole and is useful for losing weight, the calorie content of pumpkin is 23 calories per 100 grams of product.

The use of pumpkin turns pumpkin porridge into a useful product for the human body. Eating a rich breakfast, you can eat deliciously every day, while remaining healthy and cheerful for many years of life.

Why regular consumption of pumpkin porridge is useful:

1. decreases the level of cholesterol in the blood;
2. the walls of blood vessels are strengthened;
3. aging processes slow down;
4. famous as a folk remedy for liver disease;
5. normalizes the digestive tract;
6. promotes the elimination of radionuclides;
7. useful for pancreatitis;
8. relieves slagging;
9. has a preventive effect in heart disease;
10. improves vision.

Pumpkin porridge is tender, tasty. Children and adults are happy to eat a pumpkin dish in milk with cereals - millet, rice - mom's quick boiled porridge is cooked with semolina, oatmeal, corn. Pumpkin porridges are good because they do not burn, they cook quickly, they turn out delicious, nutritious, if you cook porridge for a child, for breakfast for a family with the addition of cereals, then the benefits of the dish will only increase due to the usefulness of the pumpkin and the benefits of cereals. Try to prepare.

Choosing pumpkin for cooking porridge: the best varieties

Before you start cooking pumpkin porridge, you need to choose the right pumpkin variety. The color, taste of the finished dish, how healthy a family breakfast will turn out to be, and how long it will take to prepare it depends on the variety, the color of the pulp of the fruit.

1. When choosing a sunny ingredient for your porridge, opt for nutmeg pumpkin varieties. Porridge made from this kind of pumpkin is delicious, both hot and cold, appetizing and bright on a plate.
2. The Gilea variety is used for making cereals, cooking homemade, the pulp of the variety is orange, juicy, sweet and tasty.
3. Pumpkin Spanish Guitar is an ideal variety with a juicy, sweet, bright orange pulp for consumption, as a rule, it is widely used in cooking in the preparation of desserts, sweet dishes. It is reminiscent of apricot in taste and aroma.
4. Pumpkins Freckle and Smile - refer to sweet varieties, have a rich pulp color - bright, orange, giving the porridge a sweet taste, aroma and a beautiful shade.

Pumpkin porridge recipes with cereals

Before boiling pumpkin porridge with different cereals, you need to choose a recipe with your favorite cereals: millet, rice, semolina and oatmeal, or cook with the addition of corn grits on the stove, bake in the oven in an original way.

If, when adding cereal, the porridge turned out to be too thick, add more liquid - milk or water. Liquid porridge, on the other hand, can be made thicker by adding cereals. It is useful to sweeten porridge from dandelion, pine cones, walnuts, previously soaked from apples, dried fruits, seasoned with natural fruit.

With millet and pumpkin in milk

To make millet porridge with pumpkin tasty, for cooking we need a classic list of products: millet, pumpkin pulp and milk.

Ingredients

• milk - 2 glasses;
• water - three quarters of a glass;
• pumpkin pulp, cut into cubes - 3 cups;
• millet - 1 glass;
• salt - 1 tsp
• brown sugar - 1 tablespoon + 1 tsp

Recipe

1. Pour 1 glass of milk and three quarters of a glass of water into a large saucepan. Add the diced pumpkin pulp and stir. Cook over medium heat for 15-20 minutes until the vegetable softens.
2. Add the remaining glass of milk. Pour in millet, add salt and sugar.
3. Stir and cook over low heat until millet is done, about 45 minutes. Most of the liquid should evaporate during this time. If the liquid evaporates too quickly, add more milk or water.
4. Remove from heat, mix well again and serve.

Rice porridge with pumpkin

The favorite food of adults, a breakfast delicacy for children, is pumpkin porridge with rice in milk. It can be boiled in water, retaining more nutrients, but does not preserve the benefits of pumpkin, making the dairy dish tastier and more tender.

Ingredients

• pumpkin - 300 grams;
• round rice - 7-8 tablespoons;
• water;
• milk;
• salt and sugar (to taste).

How to cook

1. We wash the rice and pre-soak the cereals in warm water, you can leave the rice to soak overnight.
2. Pumpkin, cut into cubes (you can grate the pulp on a grater), put in a saucepan and pour enough water so that it completely covers the pumpkin. Add rice and cook after boiling over medium heat for 20 minutes.
3. After the pumpkin is cooked, it becomes soft, remove the pan from the heat and let it cool.
4. Once the pumpkin and rice have cooled, puree using a hand blender.
5. We bring the dish to the desired consistency, adding milk so that the porridge is thin, thick or medium thick.
6. Put the pot of porridge on the fire again and stir constantly so that the milk does not burn, bring to a boil. Add salt and sugar to taste. Rice porridge with pumpkin is ready, pour it into a plate, season with butter (if there are no problems with excess weight) and serve.

Pumpkin oatmeal

A quick quick breakfast can be made with Hercules and pumpkin. Pumpkin porridge with oatmeal will cook longer in time due to the hard shell of oatmeal. With Hercules, pumpkin oatmeal turns out quickly, tasty, and the recipe is ideal for a hearty, but light breakfast.

Products

• oat flakes Hercules - 50 grams;
• pumpkin - 200 g;
• water - 200 ml.;
• milk - 400 ml.;
• sugar - 2 tablespoons;
• butter - 20-30 grams.

Preparation

1. We wash the pumpkin, peel and take out the seeds - take the clean pulp.
2. Cut the pumpkin pulp into small pieces and place in a small saucepan, preferably with a non-stick coating.
3. Boil water separately and pour it over the pumpkin. Simmer, covering the pan with a lid for 15-20 minutes.
4. As soon as the water evaporates and the pumpkin becomes soft, add the oatmeal.
5. Pour in warm warmed milk, add a little salt, sugar, cover with a lid and continue to simmer. The cooking time is 30 minutes from the moment of boiling, the duration of the process depends on the type of oatmeal. During cooking, stir the porridge, crushing pumpkin pieces with a spoon, giving the dish uniformity.

After about 30 minutes, pumpkin milk porridge will be ready, you need to remove the pan from the heat, put butter in the porridge, let it brew for 5-10 minutes under a closed lid - until it is fully cooked. Stir and serve.

Note!

Pumpkin porridge with semolina for a child

A favorite option for children is pumpkin porridge with milk semolina. To prepare delicious semolina porridge with pumpkin, you need to stock up on semolina and milk.

It will take

• pumpkin - 100 g;
• semolina - 3 tablespoons;
• milk - 400 ml;
• butter - 30 g;
• salt - on the tip of a teaspoon;
• sweetener.

How to cook

1. Cut the pumpkin into small cubes and boil in a saucepan in a little water. The cooking time is about 15 minutes.
2. Drain the water, beat the pumpkin with a blender.
3. Pour milk into a saucepan to the pumpkin puree, bring to a boil.
4. Pour semolina into boiling milk in a stream, stirring so that there are no lumps. Add salt and sugar or sweetener.
5. Cook over low heat for 7-8 minutes.

To be able to cook healthy semolina for breakfast in the fall and winter, in the fall, you can freeze pumpkin pieces by placing them in bags designed for freezing fruits and vegetables.

Pumpkin porridge with corn grits

Pumpkin porridge without cereals is considered a dietary dish, but the recipe for pumpkin porridge with corn grits will help housewives feed the children a hearty, healthy breakfast, or cook.

Ingredients

• pumpkin - 400 g;
• corn grits - 100 grams;
• water - 1 glass (for pumpkin);
• milk - 200 ml;
• water - 1 glass (for cereals);
• sugar and salt to taste;
• oil - 50 g.

1. Peel the pumpkin and cut into cubes. Pour a glass of milk and a glass of water into a saucepan, put a pumpkin. Cook in a saucepan over medium heat for 15 minutes, until the pumpkin is tender. Remove from heat, let cool.
2. Puree the pumpkin with a blender. Put the pot with pumpkin on the fire again, bring to a boil over low heat.
3. We breed cereals in a separate bowl. To do this, pour a glass of water, pour corn grits into the water. Stirring with a spoon, pour the corn grits into the pumpkin so that no lumps form in the porridge.
4. After all the corn grits have been poured, add some salt and continue stirring the porridge until it becomes thick. Cook for another 7-10 minutes until the cereals are cooked.

Serve the dish warm, ready-made pumpkin porridge with corn grits, seasoned with butter and honey.

The recipe for delicious pumpkin porridge in the oven

Can pumpkin porridge be cooked in the oven? Quick and tasty recipes - usually in a slow cooker, microwave or oven - allow you to cook and bake delicious and quick porridge in various ways.

1. Pumpkin porridge is baked inside a whole pumpkin (like in a pot).
2. To cook porridge with pumpkin in the oven, take an earthen pot.

Pumpkin is deliciously combined with millet, but you can bake porridge with rice in a pot no less tasty, use barley and wheat to cook porridge in the oven, combining several types of cereals together to prepare Friendship with pumpkin.

Ingredients

• pumpkin - 300 g;
• millet - 300 grams;
• milk - 900 ml;
• sugar - 2 tablespoons;
• salt - a pinch;
• vanillin - 1 tsp;
• cinnamon (optional)

Cooking process

1. Cut the pumpkin, peeled and seeds, into small pieces.
2. We sort out millet - remove plant debris, pebbles, rinse under cold water.
3. Pour boiling water over the millet groats for 5 minutes to remove the bitterness from the grains. Drain the water from the cereal.
4. We fill the pots. Put peeled pieces of pumpkin, millet in each pot, add sugar, salt.
5. Fill the pots with milk, so that one third of the pots remains empty. In the oven, millet porridge with pumpkin will boil, and the milk will run over the edges of the dishes.
6. We close the filled ceramic or clay pots with porridge with lids, send them to the cold oven. We heat the oven to 150 ° C, and simmer the pumpkin porridge in the oven for 40-45 minutes until cooked.

Aromatic, tasty and healthy pumpkin porridge is prepared simply, it always turns out delicious for everyone. We hope that 6 pumpkin porridge recipes will come in handy for supporters of healthy eating when choosing and preparing menus for breakfast, lunch, afternoon tea or dinner.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Delightful, fragrant yellow-orange porridge is familiar to us from childhood. To prepare it, you do not need to have special culinary skills or buy fancy products. For pumpkin porridge, you will need pumpkin, grits, spices, an oven, or stovetop. This dish is prepared not only sweet, but salty and even spicy. Pumpkin porridge is a healthy breakfast option for all family members. Kids will love the sweet options, and the men will love the spicy ones.

The benefits and harms of pumpkin

Vegetables of this melon culture contain fatty and organic acids, essential for human health, vitamins C, B1, carotodins, carotene, amino acids. The pulp of pumpkin contains fiber, pectin, proteins, enzymes, potassium, magnesium, iron, zinc. There are practically no contraindications to the use of this vegetable. It is not recommended to eat pumpkin in large quantities for people with low acidity, with stomach ulcers or with duodenal disease. In other cases, this valuable food product has a beneficial effect on the human body:

• helps to fight fatigue, stress, apathy;
• strengthens the walls of blood vessels, normalizes blood pressure;
• lowers blood cholesterol levels;
• has a mild choleretic, diuretic effect;
• prevents the appearance of caries;
• prevents obesity, normalizes weight;
• improves vision;
• has a positive effect on digestion;
• accelerates the metabolism in the body;
• strengthens the immune system, health;
• counteracts inflammatory processes in the intestines;
• cell regeneration improves.

Product features

They eat both raw pumpkin and cooked in various ways. This nutritious vegetable is boiled, baked, fried. Raw pumpkin is used to prepare salads, cold appetizers, and desserts. And the prepared vegetable becomes the basis for soups, main courses, sauces. Pumpkin is a unique product that retains its beneficial, nutritious properties after heat treatment. And a diet with this vegetable helps to quickly lose weight.

The main thing is to choose the right vegetable. Large fruits with a dense skin are grown for pet food. These vegetables are less sweet, more fibrous. Therefore, choose small, dry, undamaged fruits. Musk gourds have excellent taste. They are small in size, with a thin skin and juicy pulp. From their fruits, you will prepare a lot of great dishes.

Rules for the use of pumpkin porridge

It is used for breakfast, lunch, dinner. Pumpkin porridge is eaten both hot and cold. Prepare a dish in milk, add a little honey, nuts - you get a nutritious, healthy breakfast. And pumpkin porridge with parmesan, chicken breast will become a great, delicious dinner for your loved ones, if you decide to cook it ..

How to cook pumpkin porridge

Some people deliberately exclude it from their menu. But properly cooked pumpkin porridge has a delicious taste and pleasant aroma. A variety of additives turn it into a gastronomic masterpiece. In cooking, there are a lot of recipes that allow you to cook both ordinary pumpkin porridge and risotto, minestrone or hummus. To create a simple porridge, you will need the following ingredients:

• millet groats, millet or rice 2/3 cup;
• pumpkin, diced 1.5 cups;
• sugar - 1 tablespoon;
• salt - 1 tsp;
• cinnamon, vanilla, or lemon zest to taste.

Before cooking porridge, the bottom and top of the pumpkin are cut off. After that, it is cut in half with a sharp knife. Take out seeds, fiber with a spoon, peel, cut. Boil pumpkin in salted water until half cooked for about 30 minutes. Then they are thrown into a colander, allowed to drain off the water. When everything is ready, they start cooking porridge:

• pour pumpkin, washed cereal with cold water, so that it covers the food by a few centimeters;
• add sugar, salt;
• put on low heat, cook until cereals are fully cooked;
• add cinnamon, vanilla or lemon zest at the end of cooking;
• cover the prepared porridge with a lid for evaporation for 20-30 minutes;
• Serve with butter, sour cream, or jam.

If you are not a fan of sweet cereals, you like to experiment in the kitchen, try to cook pumpkin porridge with rice and bacon. Boil the cereal first. To do this, take salted water, washed rice, cook until the cereal is half cooked. Peel the pumpkin, cut into cubes. Fry the onion in a preheated pan, add the vegetable to it. After a few minutes, add the vegetable stock, which may contain carrot pieces.

Bring porridge to a boil, cover, let it cook for 10 minutes. Then remove the lid, knead the contents with a fork until you have a mushy substance. Fry the bacon slices in a dry skillet. Add rice to the grated pumpkin, sprinkle with grated parmesan and herbs on top. Mix everything well. Place the cooked meal in portioned bowls and garnish with crispy, fried bacon slices on top. To prepare such an unconventional pumpkin porridge, you will need:

• rice - 300g;
• pumpkin - 150g;
• bacon - 150g;
• grated parmesan - 4 tablespoons;
• shallots - 1 head;
• vegetable broth - 0.5 l.;
• greens mixture - 1 bunch;
• olive oil - 4 tablespoons;
• salt and pepper to taste.

To prepare a dietary version of pumpkin porridge, mix 500 g of pre-boiled until half-cooked pumpkin, 1 apple, 150 ml of water, 80 g of oatmeal, 1 green apple, a handful of dried fruits. Put the resulting mixture in ceramic pots, bake in the oven at 180 degrees for about 30 minutes. Let the porridge brew for 20 minutes. Add a spoonful of honey to the dish if desired.

With the onset of cold weather, recipes for dishes with pumpkin are especially relevant. We offer an original way of using the fruit and we recommend preparing delicious and appetizing porridge in it by baking the food in the oven.

Oven baked millet porridge in pumpkin - recipe

Ingredients:

• medium-sized pumpkin - 1 pc.;
• millet groats - about 320 g;
• any nuts of your choice - 1 handful;
• pitted raisins - 65 g;
• milk - 265 ml;
• butter - 55 g;
• salt - a pinch;
• brown sugar - 45 g or to taste;
• liquid honey - 35 g;
• ground cinnamon or vanilla - 2 pinches or to taste.

Preparation

We choose a pumpkin of sweet sugar varieties for preparing a medium-sized dish. We wash the fruit well, dry it and cut off the top in the form of a "lid". We take out all the seeds with their accompanying pulp and clean out all the fibers.

We wash the millet groats thoroughly and pour boiling water for about five minutes. Over time, drain the water, rinse the cereal again, and then put it inside the pumpkin. The volume of millet should be such as to fill the vegetable by almost half. Add well-washed raisins to the millet, add also nuts, ground cinnamon or vanilla, and also throw in a pinch of salt and brown sugar. Fill the ingredients with milk and mix with a spoon. Lay out the slices of butter on top, cover the pumpkin with a “lid” and place it on a baking sheet, into which we pour a little water.

The oven must be preheated to 185 degrees in advance, and then send a baking sheet with a pumpkin blank with porridge into it. The food will be prepared from one and a half to two and a half hours, depending on the variety and density of the pumpkin itself and the desired degree of its final softness. During the cooking process, we control the presence of water in the baking sheet.

Before serving, pour the porridge in the pumpkin with liquid honey.

Sweet rice porridge in pumpkin baked in the oven with dried fruits

Ingredients:

• medium-sized pumpkin (weighing 1.4-1.9 kg) - 1 pc.;
• rice groats - about 420 g;
• , seedless raisins and - 65 g each;
• nuts - 65 g;
• fresh apples - 180 g;
• milk - 520 ml;
• butter - 55 g;
• salt - a pinch;
• brown sugar - 45 g or to taste.

Preparation

Starting to prepare the dish, we prepare the pumpkin, as in the previous case, by cutting off the top and scraping out the insides. We put the washed and mixed with dried fruits, nuts and chopped apples into rice, not forgetting to salt the filling a little and sweeten it with granulated sugar. Fill the ingredients with milk, add pieces of butter, cover the pumpkin with the cut top and send it to bake on a baking sheet with water in an oven preheated to 185 degrees.

You can also wrap the fruit in foil. This will make the pumpkin even juicier and richer. The cooking time, as in the previous case, depends on the type of vegetable, the desired result and the capabilities of the oven, but in any case, this will take at least an hour and a half.

Buckwheat porridge with meat in pumpkin, baked in the oven

Ingredients:

• medium-sized pumpkin (weighing 1.5-2 kg) - 1 pc.;
• buckwheat groats - about 160 g;
• meat - 240 g;
• garlic cloves - 3-4 pcs.;
• onion - 65 g;
• water (boiling water) - 125 ml;
• vegetable oil without aroma - 25 ml;
• butter - 65 g;
• salt to taste;
• freshly ground black pepper or a mixture of five peppers - 2 pinches.

Preparation

For a savory version of such a dish, prepare the pumpkin taking into account the recommendations described above and scrape out some additional pulp from the inside. We oil the fruit inside and out and put it in the oven for about an hour, pouring quite a bit of water into a baking sheet. Boil the buckwheat porridge until cooked in the classical way, and cut the meat small and brown in a hot pan with vegetable oil, not forgetting to salt and pepper it. Add pieces of pumpkin pulp and chopped onion to the ruddy meat. Fry the components until vegetables are soft, then combine with buckwheat, add salt to taste and pepper, and then fill the pumpkin with the resulting mass. We put washed garlic teeth inside the filling, without peeling, pour boiling water, lay out the pieces of butter and cover the pumpkin with a “lid”.

It remains only to wait for the vegetable to bake in an oven preheated to 185 degrees. This will take about an hour.

In this article, we suggest that you familiarize yourself with several cereals.

How to cook pumpkin porridge: method one

Required products:

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

Cooking technology

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

How to cook pumpkin porridge: method two

Let's cook porridge with millet. This will require:

How to cook pumpkin porridge in a slow cooker: technology

A multicooker is a universal thing. You can steam, fry, boil in it. Porridge in this device is especially tasty. We suggest making a pumpkin. To do this, put the chopped pumpkin pulp into a bowl and pour water over it. Set the "Bake" function for 40 minutes. After half of the indicated 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 you hear a beep. Add salt, sugar, raisins, dried apricots, sprinkle with cinnamon and stir. Switch the device to the "Braising" or "Milk porridge" mode and cook for another 30 minutes. Serve with butter.

How to make cinnamon pumpkin porridge

Cinnamon is a spice that gives food a special flavor. If you cook porridge with it, then it will turn out to be especially fragrant. Here's what you need to do this:

• pumpkin (chopped pulp) in the amount of 250 g;
• milk (any fat content) with a volume of 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 place the pumpkin, cut into small cubes. Add sugar, salt to the boiling mixture and add a little cinnamon to taste. Stir the mixture until smooth, cook over low heat. Porridge is considered ready when the pumpkin cubes are completely boiled. Place it on bowls, serve with butter. For flavor and extra sweetness, you can pour melted honey over the pumpkin porridge.

How to cook pumpkin porridge with rice

Ingredients required for the recipe:

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

Cooking technology

Place the pumpkin pieces in a heavy-bottomed saucepan. Add washed rice and raisins. Sprinkle sugar on top and pour milk over all the ingredients. Set the saucepan to the slowest heat. Cook the pumpkin and rice until soft, stirring occasionally. Once the pumpkin is cooked, remove the pan from the heat, add the butter and crush the ingredients with a wooden crush. The porridge is ready. Bon Appetit!