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Pumpkin Millet Porridge for Breakfast

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Ingredients

Adjust Servings:
1/2 small Pumpkin Hokkaido pumpkin
1/2 cup of Millet
1/2 cup of Coconut milk whole milk
2 cup of Water
1 tbsp. of Coconut oil
1 pinch of Salt
1 tbsp. of Pumpkin seed oil
2 tbsp. of Pumpkin seeds

Pumpkin Millet Porridge for Breakfast

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 30 min
  • Serves 4
  • Easy

Ingredients

Directions

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Pumpkin season has started in Austria and our farmer has already put one small Hokkaido pumpkin in the weekly bag. That’s wonderful! So, you can make a simple and quick, delicate and naturally sweet (thanks to the pumpkin and coconut milk) millet porridge.

It’s a family recipe modified for dairy-free, which makes it even tastier and more harmonious!

Combine this porridge for breakfast with a small salad of vegetables and greens and protein (fish, meat, eggs, vegan or regular cheeses) for the most balanced combination.

Bon Appétit!

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Steps

1
Done

PREPARATION

Wash pumpkin and dice it into small 1 cm cubes, with skins if you are using Hokkaido or peeled if using other varieties.
Rinse the millet and scald it with boiling water.

2
Done

STOVETOP OPTION

In a small pot, put the pumpkin, pour water to cover and bring the pumpkin to a boil. Cook it over medium heat until it is semi-smooth, for about 10 to 15 minutes for the Hokkaido variety. Then drain the water, leaving only one cup of liquid. After that, add millet, one cup of drained liquid from the cooking pumpkin, coconut milk and salt to the half-boiled pumpkin. Stir, bring to a boil, reduce the heat, cover and simmer at a low boil until the millet is ready for about 15 minutes. If necessary, add water.
When the millet is done you can mash the pumpkin with a potato masher for a creamier texture or leave it as is. Taste and add salt if necessary.
Add coconut oil, stir, cover and let stand for 5 minutes before serving. Garnish with pumpkin seeds and pumpkin butter before serving.
Bon Appétit!

3
Done

SLOW COOKER OPTION

Diced pumpkin, washed millet, coconut milk and 2 cups of water, plus salt then place into the bowl of a slow cooker. Mix them and cook for 3 hours on low.

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Pork Kidneys Braised with Vegetables
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Baked Eggplant Curry
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Pork Kidneys Braised with Vegetables
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Baked Eggplant Curry

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