Pumpkin in milk

4 servings

20 minutes

Pumpkin in milk is a delicate and aromatic dish from Russian cuisine that embodies the coziness of rural autumn. Its roots go back to ancient traditions when pumpkin was an important staple in the peasant diet. The softness of boiled pumpkin is complemented by a velvety milk sauce, slightly thickened with flour and enriched with sugary sweetness. The light roasting of the flour gives the dish a deep, slightly nutty hue. Pumpkin in milk is perfect as a standalone dish or as a side to meat, especially on cool evenings when you crave something warm and homey. This simple yet surprisingly harmonious recipe combines the tenderness of pumpkin with the creaminess of milk to create an unforgettable taste.

Energy value per serving

• Calories: 208
• Proteins: 5.7g
• Fats: 10.1g
• Carbohydrates: 29g

Ingredients

• Pumpkin: 800 g
• Wheat flour: 2 tbsp
• Milk: 1.5 glass
• Sugar: 1 tbsp
• Vegetable oil: 1.5 tbsp

Cooking steps

1. Peel the pumpkin from the skin and seeds. Boil in salted water and dry.

   Required ingredients:

   • Pumpkin: 800 g

2. Mix lightly roasted flour with hot milk. Add sugar.

   Required ingredients:

   • Wheat flour: 2 tablespoons
   • Milk: 1.5 glass
   • Sugar: 1 tablespoon

3. Pour milk over the pumpkin and bring to a boil.

   Required ingredients:

   • Pumpkin: 800 g
   • Milk: 1.5 glass