Millet porridge with caramel pumpkin

8 servings

60 minutes

Millet porridge with caramelized pumpkin is a cozy dish of Russian cuisine that warms the soul from the first spoonful. The history of porridge goes back centuries when millet was an affordable and nutritious product, and pumpkin added sweetness and brightness to it. In this recipe, the pumpkin is caramelized in butter with cinnamon and sugar, revealing its rich aroma. It is then simmered in milk, giving the porridge a delicate creamy texture. The thoroughly rinsed millet absorbs all the flavors and becomes soft and airy. The dish pairs perfectly with honey, walnuts, and raisins, creating a harmony of tastes. The porridge is suitable for a hearty breakfast or a cozy family dinner, providing warmth and enjoyment in every serving.

Energy value per serving

• Calories: 197
• Proteins: 6.4g
• Fats: 5g
• Carbohydrates: 33.7g

Ingredients

• Pumpkin: 500 g
• Millet: 250 g
• Milk: 500 ml
• Water: 250 ml
• Butter: 15 g
• Salt: 1 tsp
• Ground cinnamon: 0.5 tsp
• Sugar: 2 tbsp

Cooking steps

1. The pumpkin needs to be peeled and cut into small cubes.

   Required ingredients:

   • Pumpkin: 500 g

2. Butter needs to be melted over high heat. You can use a large pot right away — the one in which you will cook the porridge.

   Required ingredients:

   • Butter: 15 g

3. When the butter melts and starts to sizzle, add the pumpkin, a quarter teaspoon of salt, all the cinnamon, and 2 tablespoons of sugar. Sauté for 5-7 minutes until a distinct smell of pumpkin and caramel emerges.

   Required ingredients:

   • Pumpkin: 500 g
   • Salt: 1 teaspoon
   • Ground cinnamon: 0.5 teaspoon
   • Sugar: 2 tablespoons

4. Add all the prepared milk to the roasted pumpkin, reduce the heat, and simmer the pumpkin for 15-20 minutes with a lid.

   Required ingredients:

   • Milk: 500 ml

5. Thoroughly rinse the millet first with cold water, then with hot water until the water runs clear. This is necessary to wash away any impurities and floury residue from the grain, so that the cooked porridge does not taste bitter.

6. Add millet to the pumpkin, the remaining salt, and a cup of water. Stir, cover with a lid, and cook for another 40-45 minutes. Occasionally lift the lid and stir the porridge. If all the liquid is absorbed too early and the millet seems not soft enough, add a little more hot water.

   Required ingredients:

   • Millet: 250 g
   • Salt: 1 teaspoon
   • Water: 250 ml

7. You can add butter and sugar (or honey) to taste to the ready porridge. The porridge made with this recipe is very tasty to eat with walnuts and raisins.

   Required ingredients:

   • Butter: 15 g
   • Sugar: 2 tablespoons