Pumpkin porridge with milk
4 servings
60 minutes
Pumpkin porridge with milk is a cozy dish of Russian cuisine that warms the soul and evokes warm memories. Its history goes back centuries when pumpkin was an important element of the peasant diet and milk porridges symbolized home comfort. Millet gives a delicate texture while pumpkin adds sweetness with a light caramel note. The aroma of cinnamon unfolds gently, filling the kitchen with a cozy spicy scent. This porridge is perfect for breakfast or dinner, especially on cool autumn and winter days. It is served with a cube of butter that melts, enveloping each spoonful in tenderness. This dish is not only nutritious but also aesthetically pleasing, turning an ordinary meal into a small celebration of warmth and care.
1
Prepare all the ingredients.
2
Roast the millet in a dry pan over medium heat for 5 minutes.
- Millet: 200 g
3
Boil water in a pot and add millet. Bring to a boil and cook over medium heat until the grains absorb the water.
- Water: 400 ml
- Millet: 200 g
4
In a separate saucepan, bring the milk to a boil, pour it into the pot with the porridge, and add salt. Reduce the heat to low, cover with a lid, and cook until the porridge is fully cooked - about 30 minutes.
- Milk: 500 ml
- Salt: pinch
5
Peel the pumpkin from the skin and seeds, and cut it into cubes about 2 cm on each side.
- Pumpkin: 500 g
6
Place the pumpkin in a saucepan, add 30 g of sugar and cinnamon. Mix and let it sit for 15 minutes.
- Sugar: 40 g
- Cinnamon: to taste
7
When the pumpkin releases juice, place a saucepan on low heat and simmer it covered for about 10 minutes. If there is not enough juice, add just a couple of tablespoons of water.
- Pumpkin: 500 g
- Water: 400 ml
8
Add the cooked pumpkin to the porridge, add the remaining sugar, mix, and let it sit covered for 5 minutes.
- Sugar: 40 g
- Pumpkin: 500 g
9
Serve the porridge with pumpkin and a cube of butter.
- Butter: to taste