Pumpkin porridge in combination with cereals is a dish that mothers often feed in childhood. It is also popular among lovers of healthy and wholesome food, because in this gruel, even after heat treatment, many useful vitamins and minerals are preserved.

Most often, millet porridge with pumpkin is cooked in the cold season, it is perfect for both a wholesome breakfast and a light dinner.

Millet porridge with pumpkin in milk

The simplest and most familiar recipe for millet porridge was prepared for us by mothers in childhood. Millet porridge with pumpkin in milk is sweet and aromatic.

Products:

• 1 tbsp millet
• 3 tbsp milk
• 500 gr pumpkin pulp
• 1 tsp sugar
• ½ tsp salt.

Step-by-step preparation of milk porridge:

1. First you need to prepare a pumpkin: wash it well, cut off the place with the rest of the stem and peel it. In order for the pumpkin to boil well and quickly, cut into small pieces - the smaller the size, the faster the pulp will cook.
2. Pour milk into an enamel container and heat. When it is almost hot, add pumpkin slices, sugar and salt. Cook with a quarter of an hour.
3. Rinse millet through a sieve with running water and add to the almost ready pumpkin porridge. Mix well and cook at low temperature for another third of an hour. Readiness is determined by the degree of thickening of the porridge.

So that the dish is infused and well steamed, the container is wrapped in a blanket for an hour. An alternative is to hold for half an hour in a water bath.

Tip. A dish prepared in homemade cow's milk will be much more flavorful, nourishing and healthier than in a store.

Recipe for cooking on the water

Porridge, boiled on water, tastes slightly fresher than milk. However, it remains just as tasty and healthy. The dish is suitable for those who do not like dairy products or with lactose intolerance.

Ingredients for porridge on the water for 6 servings:

• 750 gr pumpkin
• 3 glasses of water
• 1.5 stack of millet groats
• ¼ tsp fine salt
• 1 tbsp butter for dressing.

How to cook millet porridge with pumpkin in water:

1. The first step is to prepare the cereal: rinse through a fine sieve under running water, after which you can pour boiling water and leave for several minutes.
2. Pour water into an enameled pan and set to bask. Dissolve the salt.
3. While millet is infused and water boils, prepare the pumpkin: peel, rinse and cut into a small cube, 1 * 1 cm in size. Fold in boiling water and cook for 10-15 minutes.
4. Pour millet porridge with pumpkin cubes, mix well and leave to cook under the lid for another third of an hour, while reducing the heat. The contents should be periodically stirred.
5. Turn off the fire, add oil, close the lid tightly and cover with a towel on top. Leave the dish to evaporate for half an hour. Then mix thoroughly so that the butter is evenly distributed and can be served.

Important. When cooking, be sure to remove the seeds and peel.

Milk millet with pumpkin in a slow cooker

Many housewives have long appreciated the convenience of cooking in a slow cooker. An amazing device allows you to cook almost everything - from scrambled eggs to borsch. And pumpkin porridge with millet was no exception.

Ingredients for 3 servings:

• 1 stack of millet
• ½ liter of water
• 2 stacks of grated pumpkin
• ½ tsp salt
• 1 tbsp sugar
• 2 tbsp butter.

Cooking millet porridge with pumpkin in a multicooker is available even to a novice cook - you just need to put all of the above ingredients together in a multicooker bowl. Cooking lasts 1 hour 10 minutes in the “Milk porridge" mode.

Before serving, the porridge is thoroughly mixed with a silicone or wooden spoon.

Oven baked porridge with milk in the oven

It is believed that in terms of taste, pumpkin is best combined with rice porridge. In this recipe, we offer to mix millet and rice, add a little raisins - the porridge will turn out tender and moderately sweet.

Ingredients for 2 servings:

• 200 gr fresh peeled pumpkin pulp
• ¼ stack of rice
• ¼ stack of millet
• 1.5-2 stacks of milk (more if you like thin porridge)
• 1 tbsp butter
• ½ tbsp sugar
• ½ tsp salt
• 1 stack of light raisins.

Cooking millet porridge with pumpkin in the oven:

1. Preheat the oven 180 degrees in advance. For cooking, it is recommended to use a cauldron or ducklings.
2. Boil water in a saucepan. Dilute the salt. When the liquid boils, pour the washed rice and millet, and boil for 2-3 minutes, then turn off the heat and drain the liquid.
3. Washed and peeled pumpkin seeds and peel cut into a small cube. Put cereals, raisins, butter in a cauldron. Pour the entire contents with milk so that its level does not completely cover the mixture of cereals. Put the pumpkin on top and sprinkle with sugar.
4. Cover the cauldrons and put in the oven for a third of an hour. Then turn off the oven and leave to brew for another quarter hour. Stir the layers before serving.

Honey and Dried Fruit Recipe

A dish with honey and dried fruits is incredibly sweet and healthy. This option is recommended to cook in the cold season, when human immunity is weakened. Porridge will give a huge amount of vitamins and minerals, energizing and strengthening the immune system.

Products for cooking in 2 servings:

• 4 tbsp rice cereal
• 2 tbsp millet
• 4 dried pears
• 8 sun-dried peaches
• 200 g dried pieces of pumpkin
• 6 pcs dried apricots
• 1 cup milk
• 4 tbsp honey (preferably liquid)
• 2 cinnamon sticks
• ½ tsp vanilla extract.

How to cook sweet porridge:

1. Cut dried apricots, pears, pumpkin and peaches into small pieces, pour boiling water to the top, add cinnamon and bring to a boil at a slow temperature, stirring continuously. When it boils, introduce vanilla and honey, mix thoroughly and let it brew.
2. Rinse millet and pour boiling water for 15-20 minutes.
3. While the fruit mixture is infused, put the milk to boil. When it boils, pour them cereal and cereal so that the milk covers the porridge. Cover with a saucer or lid for a few minutes. Then mix with the fruit mixture and serve.

Millet porridge with rice

Delicate, aromatic and very nutritious milk porridge made from rice and millet will be an excellent dinner for the whole family.

Ingredients for cooking:

• 2 tbsp of water
• 1 tbsp milk
• ½ tablespoon millet porridge
• ½ t rice cereal
• 2 tbsp sugar
• ½ tsp salt
• 1 tbsp butter.

Cooking:

1. Rinse both cereals under running water and cook on water. After boiling, boil for 10-12 minutes.
2. Heat milk in a separate container and pour into almost ready porridge. If the milk is cold or at room temperature during the infusion, it will curl up in lumps and the dish will not work.
3. Add salt and sugar to the dish. In the process of cooking, the porridge should be stirred periodically.
4. Turn off the stove, put a piece of butter on top of the porridge and leave for 5-7 minutes. During this time, the butter will melt, and the porridge will infuse. Then mix and serve.

Porridge from pumpkin and millet, cooked in pots, turns out to be boiled, tender and juicy, saturated with the nutmeg aroma of pumpkin pulp. This option is most close to how the dish was prepared earlier - in the oven, on fire.

Products for cooking:

• 300 gr pumpkin pulp
• 1 liter of milk
• 300 gr millet
• 1.5 tbsp oil
• 2 tbsp sugar (adjust to taste)
• ½ tsp salt
• 1 sachet of vanillin or vanilla sugar.

Cooking porridge in pots:

1. The first step is to prepare the pumpkin - peeling and slicing into small pieces.
2. Millet groats must be rinsed with water several times. This removes dust and small debris from the cereal. Sometimes the cereal gives a taste of bitterness to the finished dish, which you can get rid of, pouring it with boiling water for 3-5 minutes. The boiled water is released with bitterness.
3. Lay out in a pots pumpkin sticks and cereals, sprinkle sugar, vanilla and salt on top. It is better to add oil at the end, when the dish is almost ready. A piece of oil is placed on top, and mixed before eating.
4. Pour milk into containers at ⅔ volume. Then cover and place in the oven. You need to cook the dish at a low temperature, not more than 180 degrees. For readiness, depending on the temperature, it will take from 30 to 45 minutes.

Porridge cooked in pots will be even tastier if you add dried fruits to it. It is also worth noting that the oven is not preheated in advance - the filled pots are placed in a cold oven, and then heated to a minimum temperature.

Just a couple of centuries ago, millet belonged to the main dishes of Slavic cuisine. Today, the recipe for millet porridge with pumpkin in milk is used to prepare a tasty and healthy breakfast for children and adults. Below are several options for preparing a dish, from the simplest in terms of components, to a more multicomponent, sweet and rich in tastes.

Classic millet porridge with pumpkin in milk

A nutritious and at the same time delicious breakfast will be millet porridge with the addition of pumpkin pulp, boiled in milk. Breakfast is prepared very quickly, perfectly saturates and gives many useful microelements to the body, which is especially useful for children.

Based on 4 servings you will need:

• millet - 1 glass .;
• milk - 3 glasses .;
• pumpkin - 500 gr;
• sugar - 1 tsp;
• salt - ½ tsp

First you need to prepare the pumpkin pulp: peel a small slice of the fruit, cut it into small cubes. Milk should be heated in advance, dip pumpkin slices into it and boil for about ten minutes. Groats are cooked faster, so we add it to the semi-finished pumpkin. Rinse cereals in advance from dust and debris. Pour salt and sugar together with the cereal, mix, reduce heat and cook under a lid for a third of an hour.

Ready millet with pumpkin turns out a thick consistency. If you like thinner porridge, increase the amount of milk used.

On a note. The finer the pumpkin sliced, the faster it will boil and become soft.

How to cook in a slow cooker?

Millet porridge with pumpkin in a slow cooker comes out tasty and delicate. Even a novice will cope with such a dish.

The recipe is as follows:

• pumpkin - 40 gr;
• millet - 1 multi-glass;
• medium-fat milk (from 3%) - 4 multi-cups;
• sugar - 3 tables. l .;
• drain. oil - 50 gr;
• salt - ½ tsp;
• cinnamon - on the tip of a knife.

We wash the pumpkin under running water, get rid of the peel and seeds - only the pulp is needed. If you want a more intense pumpkin flavor, you can take a little more pulp than indicated in the recipe.

Next, we prepare the cereal - it needs to be sorted out from the garbage and washed in a sieve with running water. We shift into a bowl, pour boiling water so that it is slightly above the level of the cereal. Leave in boiling water for 10 minutes to leave a bitter taste.

In the meantime, we prepare a multi-cooker container - we cover with a thin layer of drain. oils. We put the pieces of pumpkin, cover with cereals, season with salt and sugar. We fill everything with milk. The remaining oil is recommended to be put on porridge.

Closing the lid, select the program "Milk porridge" or "Grains" for half an hour.

On a note. With any method of making porridge, it is recommended to leave the dish at the end under the lid for 20-30 minutes. You can add a small amount of cinnamon / oil at this moment, mix, cover back with a lid.

Oven baked porridge with milk in the oven

Millet porridge with pumpkin in the oven is very aromatic, rich, evenly baked due to the equal distribution of heat over the surface of the container in which the dish is prepared.

We offer to cook porridge according to the following recipe:

• 250 gr peeled pumpkin;
• ¼ stack. round-grain rice;
• ¼ stack. millet;
• 2 stack milk;
• 1 table. l drain. oils;
• ½ table. l Sahara;
• 1 stack raisins (better than light).

The dish is prepared in a container with thick walls (for example, in a cauldron). Therefore, the oven can be preheated to 180 degrees. What can not be done if ceramic dishes are used - it can burst from a temperature difference.

Rinse cereals, mix. Boil some water and pour rice and millet into it. Boil a couple of minutes, then drain the liquid.

Meanwhile, while the cereal is boiled, you can do the preparation of the pumpkin: peel, rinse, divide into pieces.

Put everything in a casserole (cereals, raisins), top up the pumpkin, sprinkle with sugar and put the butter on top. Pour milk on top. Cook in the oven for 20-25 minutes, then turn off the stove and let it brew for a while without removing the lid.

Before serving, stir, arrange on plates and sprinkle with powdered sugar.

With the addition of honey and dried fruits

A delicious and very healthy porridge can be prepared by adding dried fruits and honey. The dish will turn out to be very sweet, and children will definitely like it. The best season for making vitamin porridge is winter.

We offer to cook millet porridge with honey and dried fruits according to this recipe:

• 4 table. l fig. flakes;
• 2 table. l millet
• 4 dried pears;
• 8 sun-dried peaches;
• 200 g pumpkin (slightly boiled in advance / dried);
• 6 un. dried apricots;
• 1 stack milk;
• 4 table. l honey;
• 2 whole cinnamon sticks;
• ½ tsp vanilla extract or a small bag of vanilla / vanilla sugar.

Finely chop all the dried fruits, put them in a small saucepan / ladle, pour boiling water so that it covers the fruits, season with cinnamon, slowly boil, periodically stirring with a spoon. Once it boils, add vanilla. Let it brew with a third of an hour.

While dried fruits are insisting, rinse the cereal, pour boiling water for a quarter of an hour.

Boil the milk, turn off the fire, put the groats into it (draining the liquid from it), fruits, cereals, leave the dish covered so that it evaporates. It will be enough 10-15 minutes. Season with honey, stir well.

Milk porridge with pumpkin in a pot

Porridge cooked in a pot will most of all be similar in taste to a dish that was made many years ago in an ordinary, stone oven.
  The number of products can be taken according to the standard given in the classic recipe for cooking.

Only the cooking method differs:

1. Pour the groats into a colander (if there are small holes) or a sieve, rinse, stirring, until transparent water flows from millet.
2. Rinse the pumpkin, cut the peel and cut the seeds with fibers, cut into small cubes.
3. In a pot, lay out pumpkin pulp and cereal in layers, seasoning with salt, sugar, for a spicy flavor, season with vanilla / cinnamon. A piece of oil is placed on top - during the entire cooking time it will melt, seep through all layers.
4. Pour the entire contents of the pot with milk, approximately it should occupy ⅔ of the entire container.
5. Put the pot in the oven, turn on the temperature 180 degrees. and cook for 35-45 minutes.

On a note. Milk millet with pumpkin will become even more aromatic and get a rich taste if you add a small amount of dried fruits to it.

It is worth noting that the pots are placed in a cold oven, which is gradually heated with the dish. Cooking time depends on how quickly your oven warms up and how much it fries.

Millet porridge with pumpkin is one of the most delicious, healthy and popular dishes in our country from this wonderful orange vegetable, which belongs to the category of seasonal autumn-winter dishes. During this period, there is probably a pumpkin in almost every house, because it is quite simply grown on a personal plot, and in addition, it is stored for a long time at room temperature. In addition, pumpkin tolerates freezing very well and at the same time does not lose its unique benefit and taste, so freezing peeled and diced pumpkins allows you to get an excellent harvest for the winter, which is extremely convenient for subsequent preparation of soups, cereals, desserts and other tasty dishes from it .

Today I want to offer you a simple recipe for millet porridge with pumpkin, which is best prepared with milk, although this is only a matter of taste, and if desired, milk can be safely replaced with plain water. Moreover, pumpkin gives this porridge such a deep taste and rich texture that it almost overshadows all other components of the dish. Since the pumpkin tastes something like a cross between a vegetable and a fruit, such porridge can be perceived by your household as a hearty, solid food, and even as a tasty dessert dish. Therefore, millet porridge with pumpkin usually always goes with a bang and is very popular among children and adults.

Millet groats and pumpkin form an unusually harmonious union not only because of their taste, but also in terms of the benefits that they can bring together for our health. These plant foods are especially rich in various minerals that strengthen bones and muscles, heal the nervous and endocrine systems, and also have beneficial effects on the condition of the heart and blood vessels. In addition, millet is able to remove toxins and radioactive substances from the body, and pumpkin contains a record amount of the precursor of vitamin A, which has antioxidant and, therefore, anti-aging properties.

Be sure to try making millet porridge with pumpkin according to this simple recipe, and I'm sure that both large and small members of your family will like it. This hearty, aromatic porridge with tender slices of sweet sunny pumpkin will cheer you up and give you a boost of energy for the most successful and productive day. In addition, the calorie content of millet porridge with pumpkin is only 82 kcal per 100 g of the finished dish, which is noticeably less than most popular types of cereals. And if you take into account the fact that pumpkin has the ability to accelerate the metabolism and thus contribute to weight loss, then this porridge is just the perfect dish to get rid of excess calories without hunger and unnecessary torment. Delicious and fragrant millet porridge with pumpkin, boiled in milk, will serve you as an excellent breakfast, giving you a lot of pleasure and huge health benefits!

Helpful information

How to cook millet porridge with pumpkin in milk - a simple recipe for millet porridge with pumpkin on a stove with step by step photos

INGREDIENTS:

• 1 tbsp. millet (200 g)
• 300 g pumpkin
• 300 ml of milk
• 300 ml of water
• 2.5 tbsp. l Sahara
• a pinch of salt
• butter to taste

COOKING METHOD:

1. In order to cook the millet porridge with pumpkin, peel the ripe sweet pumpkin from the peel and seeds and cut into small cubes.

2. Put the pumpkin in a pan and pour it with an arbitrary amount of cold water so that it slightly covers the vegetables.

Advice! Millet porridge should be cooked in cast iron, metal or ceramic dishes with a thick bottom, which ensures uniform heating and languishing of cereals. Enameled pans are not suitable for this purpose, since the porridge in them quickly burns, which gives the dish a not very pleasant aftertaste and appearance.

  3. On medium heat, bring the pumpkin to a boil and cook for 10 minutes.

4. In the meantime, millet groats must be sorted out and the damaged grains, which are often found in it, are separated. Then put it in a fine sieve and rinse with cold water from the tap, then rinse with boiling water.

Cold water will wash away dust and possible contaminants from the cereal, and boiling water will help remove the bitterness that appears during prolonged storage of millet. This type of cereal contains more fat than other cereals, so over time they tend to rancid and give porridge not the most pleasant taste. I also advise you to smell millet before cooking and do not use cereals if you feel an unpleasant sharp aroma.

  5. Put millet in a pan with pumpkin and cook, stirring, for about 5 minutes, until all the water is absorbed and the cereal swells.

  6. Mix milk with water in equal proportions and pour about half of this mixture into a pan with porridge.

7. Cook millet porridge with pumpkin over low heat for 20 minutes, stirring often and adding remaining milk as it boils. At the end of cooking, the porridge should be slightly liquid, as it thickens during the infusion.

  8. Salt ready and millet porridge with sugar.

I have indicated the minimum amount of sugar on the given proportions of the ingredients, but you may need to add a little more if the pumpkin is not too sweet or you just prefer more tasty dishes.

  9. Cover the pan with porridge, you can also wrap it with something warm and let it brew for 15 to 20 minutes. During this time, porridge will swell even more and become very saturated and aromatic.


  Tender, thick and very delicious millet porridge with pumpkin in milk is ready! When serving, it is recommended to additionally flavor with a piece of butter. Bon Appetit!

   Calorie content:   Not specified
   Time for preparing:   Not indicated

  During the post, millet porridge with pumpkin on water, a recipe with a photo of which I described in detail, will become a real lifesaver for you, a recipe for all occasions. Millet is cooked relatively quickly, so that delicious nutritious millet with pumpkin can be served not only for lunch or dinner, but also for breakfast. To reduce the cooking time, you can soak the millet in cold water in the evening or before you put the pumpkin stew. If your millet is bright yellow, then most likely the grits are polished, such millet is cooked very quickly and without soaking. And pale yellow is cooked longer - it is better to soak such cereal at least for a short while. I offer you another selection.
During cooking, or after turning off the heat, add dried fruits to the porridge: raisins, pieces of dried apricots, prunes, dates, figs. And when serving, you can season millet porridge with pumpkin honey or pour jam, add a couple of tablespoons of pumpkin jam.

Ingredients:

- fresh pumpkin without peel and seeds - 300-350 gr.;
- millet - 1 glass;
- water for porridge - 1.5-2 glasses;
- water for cooking pumpkins - 0.5 cups;
- sugar - 2-3 tablespoons;
- salt - 1/3 tsp;
- raisins or other dried fruits - 1-2 handfuls.

Recipe with photo step by step:

  Cut the peel and loose pulp with seeds from the pumpkin. If the middle is not very fibrous, just select the seeds, leave the pulp. Wash the pumpkin and cut into small pieces. Transfer to a cauldron.

  Put on low heat, pour half a glass of water. Cover tightly and simmer for about ten minutes, until the squash is soft. When pressed, the pieces should easily knead almost mashed.

  Rinse millet groats in a strainer or strainer before starting cooking. If necessary, pour two glasses of cold water and leave for a while, so that the grains swell.

  Mash a soft pumpkin with a crush, a few slices can be left whole and added to the finished porridge. Transfer millet to pumpkin puree, add salt and sugar.

  Mix. Pour in two glasses of water. If the cereal is soaked, then less water will be needed, about a half cup. Cover the cauldron and put on a strong fire.

  As soon as intense boiling begins, reduce the fire to a quiet. Boil until almost all the water is absorbed. Stir two to three times.

  Put a cauldron on a flame divider, cook for 20-25 minutes until the cereals are soft and completely absorbed. During cooking, do not mix millet if you want porridge to be friable. Or mix for viscous millet. I think the information will be useful to you.

  Serve millet porridge hot, adding steamed raisins and slices of stewed pumpkin. Or add dried fruits at the very end of cooking, about five minutes until fully cooked. During this time, dried apricots or prunes will have time to steam up and give their taste to millet with pumpkin. If porridge is not prepared as a lean dish, then it can be served with butter and a glass of warm milk. Bon Appetit!

I greet you my dear visitor on the pages of my culinary blog! I really like to make myself juice from pumpkins, apples and carrots. But once a neighbor came to me and saw this wonderful vegetable in the kitchen and said that she was making delicious porridge from it. My family was not in the habit of preparing dishes from it, but a neighbor painted everything so beautifully that I wanted to try it. And today I will tell you how to cook a delicious millet porridge with pumpkin in milk and then I laid out a step-by-step recipe with a photo.

In fact, you can cook such porridge from millet and pumpkin on the water, but for some reason I didn’t like this option and I immediately pushed it into the background. Maybe when there is a mood or inspiration, I will try to cook it without milk.

When I cooked millet millet porridge with pumpkin, I was shocked. Firstly, she looked very beautiful, bright. Porridge looked very appetizing. Secondly, there was practically no taste of pumpkin in porridge, but a pleasant aroma came out. I generally am silent about the taste of this porridge. She was eaten even by my son, who is very fastidious in food and difficult for him to please.

How to cook millet porridge with pumpkin in milk

Products

•   Millet - 1 glass
•   Pumpkin - 20 gr.
•   Milk - 3 - 3.5 cups
•   Oil
•   Salt, sugar to taste

A step-by-step recipe with a photo of making millet porridge with pumpkin in milk

First we need to prepare a pumpkin. I pre-wash it, then remove the seeds, cut off the peel. For the preparation of millet porridge, you can use any kind of pumpkin. I honestly don’t remember what sort of variety I have, but the pumpkin smells like an melon in the whole apartment. She has a very pleasant sweet smell of melon. It is a pity that the taste is not like that of a melon)))

When the pumpkin has been prepared in a small saucepan, we pour half a portion of milk, put slices of pumpkin into it, bring the milk to a boil, reduce the heat to a minimum and simmer the pumpkin for 5 minutes to make it soft.

While the pumpkin is being cooked, millet is washed under running water several times. Unfortunately, many people have excluded millet from their diet because it is slightly bitter. You can get rid of bitterness if you pour millet groats with boiling water after washing it.

Then, I chop the pumpkin right in the pan with a blender. But if you want, you can skip this step if you like pumpkin slices.

Then we transfer the millet to the pan.

Add salt.

Sugar.

Pour the remaining milk and put the pan on the gas. Bring the milk to a boil, then reduce the heat to a minimum, cover the pan with a lid and simmer the porridge for 25-30 minutes.

When the porridge is ready, turn off the fire, add a piece of oil and you can mix everything. Then, cover the pan again with a lid and leave porridge from millet with pumpkin for 10-15 minutes, so that it is insisted.

That's all, millet porridge with pumpkin in milk is ready, now it can be served to the table. Porridge is not only tasty, but also hearty. After 2-3 spoons you will feel full. A wholesome and tasty breakfast is ready.

Bon Appetit!!!