Pumpkin porridge with semolina. Semolina porridge with pumpkin How to cook pumpkin porridge with semolina
Ingredients
- grated orange pumpkin - 500 g;
- semolina - 3 tbsp. l.;
- milk - 1 glass;
- granulated sugar - 2-3 tbsp. l.;
- salt - on the tip of a spoon;
- butter - 1 tbsp. l.
Cooking method
- To prepare this tasty and healthy porridge, we take a bright orange pumpkin. Wash her.
- Then cut into slices to make it easier to remove seeds and peel. My pumpkin was quite large, so I only took half to make the porridge. It turned out to be 800 g of unpeeled pumpkin.
- Then we clean the pumpkin from the peel and pulp with seeds. From experience, I can say that cutting the peel with a knife is very inconvenient, but with a special vegetable peeler this can be done easily and quickly.
- Grate the prepared pumpkin pieces on a coarse grater or in a food processor.
- Since I decided that this amount was too much for porridge, I left exactly 500 g of grated pumpkin and froze the rest until next time. In this regard, I want to share some advice. As you can see, grated pumpkin is very similar to grated carrots, so before placing it in the freezer, you should label the bag so that you don’t confuse what you have there later.
- Now put the grated pumpkin in a saucepan and pour boiling water over it. It is better to fill it so that the water does not completely cover the pumpkin.
- Cook for 10-15 minutes. Then add a glass of milk (200 ml). I prefer not to drain the water in which the pumpkin was boiled so as not to lose the nutrients that went into it during cooking.
- When the porridge with milk boils again, add semolina. You need to pour it in a thin stream, while stirring the porridge with a fork or whisk so that no lumps form. I put 3 tbsp. spoons of semolina, the porridge turned out to be medium thick (closer to liquid). If you like it thicker, you can add another spoonful of semolina.
- Then add salt and sugar. I put the salt on the tip of a tablespoon (probably about a third of a teaspoon). Sugar - 2 tbsp. spoons. But I don't like too sweet porridge. For those who need it sweeter, it is better to add another 0.5-1 tbsp. l. Sahara.
- Cook the porridge for another 10 minutes over low heat, stirring occasionally to prevent it from burning.
- When cooked, turn off the heat, add butter and leave covered for another 10-20 minutes (if possible).
Recipe for semolina porridge with pumpkin in a slow cooker
Ingredients
- pumpkin - 1.5 kg;
- semolina - 1 cup;
- water - 1 l;
- milk - 1 l;
- sugar - 1 glass.
Cooking method
- Rinse and peel the pumpkin. Then cut into cubes or grate.
- Place the pumpkin in the slow cooker and add water. At a temperature of 100 C, steam the pumpkin for 40 minutes under the lid.
- After this add milk.
- Add sugar and stir until completely dissolved.
- When the milk boils, add semolina to it and mix everything well.
- Cook the porridge on the “Stew” mode for 15 minutes. To avoid damaging the bottom of the multicooker, stir with a wooden spatula.
- Fragrant semolina porridge with pumpkin in the Redmond multicooker is ready. Place it on a plate, add a piece of butter and decorate with any jam. This amount of ingredients will yield 8 servings of porridge.
Video
See also an interesting recipe in this video. It will be useful for beginners and not only. Lasts only 2 minutes.Cooking time: 20 minutes.
Number of servings: 4.
Since kindergarten, each of us remembers our unloved semolina porridge, which was given for breakfast. But what if this dish could make you happy? Semolina porridge with pumpkin, prepared according to the right recipe, will change the idea of a hearty and tasty breakfast that everyone will enjoy. Semolina is considered one of the most satisfying cereals, and pumpkin pulp is a storehouse of healthy vitamins. Isn't this the perfect combination?
Ingredients
- sugar – 50 g;
- semolina – 4 tbsp. l.;
- milk – 400 ml;
- pumpkin – 400 g;
- butter – 40 g.
Dishes and appliances:
- pot;
- cutting board and knife;
- spoon;
- kitchen stove.
Cooking process
- Let's start with the pumpkin first. It must be thoroughly cleaned of seeds and peel, and then cut into small cubes. If your family has small children who do not want to eat pumpkin, then you can grate it on a fine grater.
- I will make porridge with milk - I immediately put the required amount of liquid on the fire. If you want dairy-free porridge, then use water. It is also allowed to combine water and milk in equal parts.
- Now we add our pumpkin to the heated but not yet boiling milk. Reduce heat to medium and continue cooking for about 7 minutes until done.
- Once the pumpkin is cooked, add sugar to it. If you don't want to feel the pumpkin pieces, use an immersion blender to puree everything at this stage. Then the pumpkin porridge with semolina will be completely homogeneous. I decided to leave the vegetable pieces.
- Now the most important step: we must introduce the semolina very slowly. It is best to take it in your palm and send it into the pan in a thin stream, while stirring the contents of the pan all the time. If you throw in all the semolina at once, then everyone’s unloved lumps will form, and the dish will be ruined.
In the fall, pumpkins appear in orderly rows not only on store shelves, but also on my family’s menu. Mostly in the form of porridge. And I like pumpkin porridge with semolina more than other options. Of course, a fragrant autumn dish with a bright vegetable is delicious in any version - both with rice and millet. But with semolina it turns out especially tender, bright, tasty and airy. No matter what anyone says, pumpkin porridge is a very appetizing dish. It’s just that those who don’t like it haven’t tried properly prepared porridge. Complete the taste of the dish with your favorite additives and get ready for your family to ask you to cook it again.
Ingredients:
- sweet, bright, juicy pumpkin – 200 g;
- semolina – 6 tbsp. l.;
- granulated sugar – 2-3 tbsp. l. (taste);
- salt - a pinch;
- vanilla sugar (optional) – 1 tsp;
- milk – 500 ml;
- purified water – 200-300 ml
- butter – 40-50 g
How to cook with photos step by step
1. Peel the pumpkin. Remove all seeds. A priori, pumpkin for making porridge should be tasty, sweet, juicy and bright, otherwise the dish will turn out tasteless. The “Honey Guitar” variety vegetable is perfect. There should be about 200 g of pumpkin pulp. Cut it into small pieces. Place in a container in which you will cook semolina porridge with bright pumpkin.
Next time, prepare it. It also turns out very tasty.
2. Mix milk and purified water. Pour over the pumpkin. Place over medium heat and bring to a boil. Then reduce the heat. Cook the pumpkin in the milk-water mixture, stirring occasionally, until it becomes soft. Make sure that the milk does not escape. Don't forget to add a pinch of salt, sugar to taste and vanilla sugar if desired. How else can you emphasize the taste of pumpkin porridge? A pinch of cinnamon will make the dish even more aromatic and interesting. Ground cardamom will also do the job perfectly. 
3. Mash the finished pumpkin or puree it with a blender directly in the pan. The result should be a homogeneous orange mass, with a soft texture and a sweet taste. Place the puree back on the stove and bring to a boil. Pour in the semolina in a thin stream, stirring constantly so that no lumps form. 
4. Divide the prepared pumpkin porridge with semolina into plates and add a piece of butter. Semolina porridge with pumpkin is ready! Serve while it's still warm! 
You can add a handful of nuts, washed and steamed raisins, candied fruits, fresh berries or pumpkin seeds to the porridge. And those with a sweet tooth can add some honey.
We also suggest you prepare
Dessert of semolina porridge with pumpkin
Delicious, simple and tender porridge - dessert.
Compound: for 4 servings
Milk – 1 l;
Semolina – 5-6 tbsp;
Sugar – 2-3 tbsp;
Salt – 0.5 tbsp;
Vanilla sugar – 1 tsp;
Pumpkin – 1 large slice;
Butter – 4 tbsp.
How to cook
- Peel the pumpkin and cut into cubes with a side of approximately 2 cm;
- Bring milk to a boil. Throw a pumpkin into it.
- Bring to a boil again, stirring and add sugar (regular and vanilla) and salt. Then add semolina in a thin stream, stirring constantly (this prevents lumps from forming);
- simmer over low heat (maintain a simmer) until thickened;
- Serve hot with a tablespoon of butter on each plate. Or cold: whole or cut into slices (you can top it with jam or syrup). In addition, before serving, cold porridge can be heated in butter.
Simple and tasty pumpkin porridge))
Cooking features and taste
If you don’t have milk or don’t like it, pumpkin porridge can be cooked in water or cranberry, cherry, or blueberry juice.
Then the orange slices will burn brightly against the pink background of the semolina dessert, and the taste will acquire a pleasant berry sourness.
Pumpkin porridge poured out of a mold
When serving, you can add a couple of tablespoons of condensed milk or cream to manno-pumpkin porridge cooked without milk. This is for those with a sweet tooth and fans of thick creamy desserts and creams. This version of sweet porridge is also very popular among men and children.
Pumpkin porridge dessert, awaiting decoration
The diced pumpkin needed for our recipe fits into 1 cup. If you have a little more or a little less orange pieces, throw in as many as you have. The principle works here: the brighter the color, the sweeter the taste))
You can add steamed raisins, pieces of candied fruits or dried apricots to pumpkin porridge. Dried fruits will add a pleasant sourness and further sweeten this delicious meal.
If you are against delicate semolina porridges, you can cook pumpkin with rice or rolled oats, which will add texture to the dish.
Raspberry syrup spreads along the semolina banks)))
The secret of pumpkin porridge cooked with semolina is to constantly stay at the stove, monitor the intensity of the boil and continuously stir (the porridge will not stick to the walls of the pan and will not form lumps).
Enjoy your meal!
The porridge turns out very tasty, bright, like a summer day.
Once cooled, it takes the shape of the container into which it was poured. Therefore, you can place a plate or mold in hot water for a few seconds and, attaching a flat serving plate, turn it over. You will get a beautiful, delicate dessert.
Or you can cut the frozen porridge into slices, and use cookie cutters (cutters) to cut out all sorts of tasty shapes. The children will be delighted!
Good luck and bon appetit!
Although many generations of people have grown up on semolina porridge, there is still debate about its benefits and harms for the body, especially for children. Of course, everyone knows about the benefits of pumpkin porridge. After all, pumpkin is one of the most nutritious and healthy foods.
Most often, pumpkin porridge is prepared with the addition of rice or millet, but it is less often prepared with semolina. And absolutely in vain - the result is a very beautiful and appetizing porridge that will pleasantly surprise you with its delicate taste. By the way. Children eat pumpkin with pleasure in this form – it has been tested more than once on my daughter and neighbor’s children.
Ingredients:
- 300 g pumpkin (peeled);
- 2 tablespoons of semolina (heaped);
- 200 ml milk;
- 1 teaspoon butter (optional);
- sugar and salt - to taste.
Preparation:
Peel the pumpkin, remove the seeds and the internal loose part. Wash the pumpkin
cut into small slices or cubes.
Pour half the milk into a small saucepan and bring it to a boil. Dip the pumpkin in milk and cook over low heat until soft (5-10 minutes, depending on the type of pumpkin and the size of the cubes or plates).
But you should not overcook it - the pumpkin should become soft, but not fall apart.
At the same time, in another saucepan, mix the remaining milk with the same amount of boiled water (100 ml), bring the resulting mixture almost to a boil.
In a thin stream, constantly stirring vigorously, add semolina to the hot milk mixture. Don't forget about salt and sugar - they also need to be added at this stage. I usually add very little salt - literally a pinch. The amount of sugar largely depends on your preferences and, in fact, on the sweetness of the pumpkin. This time I needed a little more than a tablespoon of sugar.
Bring the contents of the pan to a boil and cook the semolina porridge over low heat until tender, stirring occasionally (this will take 3-4 minutes).
Place the pumpkin in milk into the prepared semolina porridge and mix well. At this point, you can add butter - if you like butter in this kind of porridge. Then, closing the pan with a lid and wrapping it in a towel, leave the porridge to brew for 10 - 15 minutes.
The result was semolina porridge with protruding orange pieces of pumpkin - very appetizing!
You can, of course, leave the porridge as is.
Or you can mix everything with a blender.
Then you will get a more homogeneous and very positively cheerful semolina porridge.
