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How to cook pumpkin porridge: recipes. Millet porridge in pumpkin in the oven Porridge baked in pumpkin recipe

    The amount of ingredients is individual and depends on the size of the pumpkin, but the proportions must be respected.

    Millet porridge in pumpkin in the oven - recipe with photo:

    We wash the pumpkin under the tap and remove the stem by picking it off with a knife. We place the pumpkin on the more stable side, and cut off the top on the opposite side so that you can get to the seeds.

    We select the fibrous center along with the seeds, first working with our hands and then scraping them out with a tablespoon. If the walls of the pumpkin are thin, you must act very carefully without damaging them, otherwise the contents of such a pumpkin pot will spill out during baking.

    So, we form a pot of pumpkin, namely from the skin and pulp, and a lid consisting of the top of the pumpkin, with which we will cover the porridge so that it simmers in the oven.


    We transfer the pumpkin into a heat-resistant deep form and put all the ingredients into it one by one.
    Add washed millet.


    Then add the washed raisins. You can pre-soak it in hot water for 5 minutes.


    Add a piece of butter to the pumpkin pot.


    Add sugar and a pinch of salt. If the pumpkin itself is sweet, then the amount of sugar needs to be reduced.


    Fill the pumpkin pot with milk and gently mix all the ingredients with a spoon.


    Then cover with a lid made from the pumpkin top.
    Pour a little water, about half a glass, into the bottom of the heatproof dish.

    Place the mold with the pumpkin in an oven preheated to 160°C. Millet porridge in pumpkin is cooked in the oven for an hour and a half.


    Place the finished pumpkin on a plate and carefully open the lid. You can pour the juice on top of the porridge, which was formed during the baking of the pumpkin.

    Then pour the millet porridge in portions, not forgetting to scrape the pumpkin pulp from the inner walls.

    Depending on the type of pumpkin and its size, you can serve this porridge in different ways, for example, by cutting the pumpkin into slices along with the contents. You can serve millet porridge in a whole pumpkin.

    You can top it with milk sauce, cream or honey.
    Bon appetit!


The first place in the hit parade of autumn vegetables undoubtedly belongs to pumpkin. And the point here is not only its bright, truly autumn color, pumpkin porridge is an excellent source of nutrients, nutrients and minerals that our body needs to fight the great autumn depression. This is why the pumpkin is worth remembering not only when it comes to carving the scariest and most terrifying Halloween decoration. This vegetable simply must appear on our tables as often as possible. You can prepare a huge number of dishes from pumpkin, but the most delicious, familiar and beloved from childhood, are, of course, pumpkin porridge.

Pumpkin porridge retains all the beneficial substances of this vegetable, namely vitamins B, E, C, carotene, calcium and the rare vitamin T; in addition, pumpkin is a low-calorie product, which, together with its beneficial properties, makes this vegetable an ideal option for dietary nutrition. Surely, every housewife will have many recipes for making pumpkin porridge in her arsenal, which differ only in the method of preparing the products. Some people prefer large pieces of pumpkin and cut it into cubes, others grate it, they also pre-boil or stew the pumpkin, puree it using a blender or add it to porridge simply chopped. Some go even further and cook pumpkin porridge in the pumpkin itself! Try preparing pumpkin porridge according to different recipes, add honey, nuts or dried fruits to them, and you will definitely find the porridge that your whole family will appreciate.



Ingredients:
250 gr. peeled pumpkin,
½ tbsp. milk,
1/3 tsp. cinnamon,
butter,
sugar,
salt.

Preparation:
Cut the pumpkin into small cubes. Pour the milk into a saucepan and put on fire. Once the milk boils, add pumpkin, cinnamon, sugar and salt. Mix everything thoroughly and cook over low heat, stirring occasionally. When the pumpkin cubes are boiled and begin to disintegrate into fibers, the porridge is ready. Add butter to the porridge and serve.

Ingredients:
400 gr. peeled pumpkin,
1 tbsp. millet,
500 ml. milk,
300 gr. prunes,
250 gr. dried apricots,
200 gr. dried cherries,
butter,
sugar,
salt.

Preparation:
Cut the pumpkin into thin slices and place it in boiling milk, add sugar and salt to the pan and bring everything to a boil. Once the milk boils, reduce the heat to low. After 5-10 minutes, add millet, mix well, cover the pan with a lid and cook for another 30 minutes. Mix the porridge thoroughly; if the consistency is not uniform, you can rub the porridge through a sieve or beat with a blender. Add butter and dried fruits soaked in water to the finished porridge.



Ingredients:
1 kg pumpkin,
2/3 tbsp. corn grits,
1 tbsp. cream,
100 gr. butter,
¼ tbsp. Sahara,
salt.

Preparation:
Peel the pumpkin, cut it into small pieces and simmer until soft in butter with the addition of a small amount of cream. Boil corn grits in water, and season the finished porridge with cream. Mix pumpkin and corn porridge, add sugar and salt. Place the porridge on low heat and cook until done. Season the prepared pumpkin porridge with oil, cover with a towel and leave to steep for 15-20 minutes.

Ingredients:
250 gr. peeled pumpkin,
2 tbsp. decoys,
1 tbsp. milk,
butter,
sugar,
salt.

Preparation:
Cut the pumpkin into small cubes. Bring ½ tbsp to a boil. milk, add pumpkin to it and cook over low heat until the pumpkin becomes soft. In a saucepan, combine the remaining milk with ½ tbsp. boiled water, bring the mixture to a boil. Stirring constantly, add semolina, sugar and salt to the pan. Place the pumpkin into the prepared semolina porridge, stir, add butter, cover with a lid and leave under a towel for 5-10 minutes.

Ingredients:
7 tbsp. l. rice,
500 gr. pumpkins,
1-2 apples,
100 gr. raisins,
1 tbsp. milk,
vanilla sugar,
sugar,
salt.

Preparation:
Cut the pumpkin into small pieces and place in a saucepan. Rinse the rice and add to the pumpkin, fill everything with water. There should be about 2 times more water than pumpkin. As soon as the water boils, add sugar and salt, mix thoroughly. When there is very little water left, add milk, vanilla sugar and raisins, reduce the heat to low and cook the porridge for another 10-15 minutes. At this time, peel the apples and cut them into small cubes. Add apples to the porridge, stir and cook until the rice is ready.

Ingredients:
500 gr. peeled pumpkin,
2 oranges,
1 lemon,
200 gr. millet,
1 tbsp. Sahara,
butter.

Preparation:
Make the orange and pumpkin dressing ahead of time. To do this, cut the pumpkin into small cubes, and the lemon and oranges into cubes, without peeling them. Toss the pumpkin with oranges and lemon, add sugar and leave overnight. In the morning, put the pumpkin-citrus mixture in a saucepan, put it on the fire, bring to a boil and cook over low heat for 25 minutes. Boil millet in boiling water at the rate of 1 part millet to 2 parts water. Salt the millet porridge, add butter to it, stir and place on plates. Generously drizzle the pumpkin-orange dressing over the millet porridge and serve.

Ingredients:
600 gr. peeled pumpkin,
1 orange,
2 tbsp. milk,
2 tbsp. decoys,
vanilla sugar,
butter,
sugar,
salt.

Preparation:
Using a fine grater, remove the zest from the orange, and use a coarse grater to grate the pumpkin. Place the grated pumpkin, orange zest, sugar and vanilla sugar, as well as a pinch of salt and a little water, into a saucepan. Cook over low heat, stirring constantly, until the pumpkin becomes soft. When the liquid has evaporated a little, add milk. When the milk boils, add semolina. Don't forget to stir the porridge constantly. Place the porridge in the preheated oven for a few minutes, season with oil and serve.

Ingredients:
1 tbsp. millet,
2 tbsp. boiling water,
800 gr. pumpkins,
2 tbsp. Sahara,
2 tbsp. honey,
2 tbsp. butter,
salt.

Preparation:
Rinse the millet well, pour 2 tbsp. boiling water and leave for 5 minutes. Cut the pumpkin into small cubes. Add sugar and salt to the millet, mix and place everything in a baking dish, place pumpkin cubes on top, pour honey and butter. Cover the pan tightly with foil and place in the oven preheated to 180°C for 1 hour. Then remove the porridge from the oven, wait 5-10 minutes, stir and serve.

Ingredients:
1 tbsp. millet,
400 gr. pumpkins,
800 ml. milk,
4-5 tbsp. Sahara,
cinnamon,
cardamom.

Preparation:
Rinse the millet well, place in a saucepan and cover with water. Place the saucepan on the fire, and as soon as the water boils, drain it. Peel the pumpkin and grate it on a coarse grater. Add sugar, cinnamon and cardamom to the pumpkin, mix everything thoroughly. Place a layer of pumpkin in the pot, then a layer of millet and again a layer of pumpkin. Fill everything with milk so that it is 2 fingers higher than the pumpkin. Preheat the oven to 200°C and place the pot in it for 50-55 minutes.

Ingredients:
1 tbsp. pumpkin, cut into small cubes,
½ tbsp. rice,
½ tbsp. peas,
bacon,
salt.

Preparation:
Rinse the peas well and boil until almost done. Rinse the rice, add peas to it, add water and boil until tender. Prepare the pumpkin, cut the bacon into pieces and fry in a dry frying pan to render out the lard. Remove the fried bacon from the pan, place the pumpkin in its place and fry it in the fat remaining from the bacon. When the rice is ready, add fried bacon and pumpkin, add salt and serve.

Ingredients:
1 small pumpkin
millet,
raisin,
milk,
butter,
cinnamon,
sugar,
salt.

Preparation:
Wash the pumpkin well and cut off the top. Carefully remove all seeds and insides of the pumpkin. Separate the pulp so that the pumpkin has sides about 1 cm wide. Grate the pulp. Place millet, raisins, pumpkin into the cleaned pumpkin, pour in milk and add a little salt. Add cinnamon, butter and sugar. Mix everything thoroughly and cover the pumpkin with the cut lid. Pour some water into a fireproof dish and place the pumpkin in it. Bake the pumpkin in the oven for 1-1.5 hours at a temperature of 160-180 °C. Sprinkle the finished pumpkin with the juice formed during cooking, mix thoroughly and serve.

Pumpkin is an amazing product; few people like the taste of it, but it is considered one of the healthiest vegetables, so even if you don’t consider yourself an ardent fan of this red miracle, choose the recipe you like and be sure to try making pumpkin porridge. You will definitely get the most delicious pumpkin porridge that will not leave anyone indifferent!

Millet and pumpkin are the healthiest foods. And this is no coincidence, since millet in combination with pumpkin contains huge reserves of vitamins, various useful nutrients and elements. In addition, this dish contains little calories. For those who watch their figure and eat right, this is the best dish for them. This dish can be consumed by both adults and children, and it does not cause allergies.

Excellent porridge with pumpkin is made in pots in the oven - it turns out very tender, fragrant and light. The millet turns out more boiled, saturated with the honey-nutmeg smell of pumpkin. Cooking this recipe is easy, quick and very tasty. Cooking such porridge is a pleasure and you don’t need any special culinary skills. Even a beginner can cope.

In millet and pumpkin porridge, all proportions may not be observed. If you like milk porridge, then you should add less vegetables, but if, on the contrary, you need to increase its quantity. You can experiment with taste. For example, add more sugar for those with a sweet tooth or more salt (for those who don’t like sweets). It all depends on each person's preferences.

Porridge in pumpkin

This dish is very tasty, healthy and effective. Porridge cooked in pumpkin and simmered in the oven receives all the juice and aroma of this vegetable, completely steams and becomes of an extraordinary taste, while retaining all the beneficial properties.

Ingredients for this recipe:

  • 1 PC. small pumpkin;
  • 1 cup millet;
  • 200 g carrots;
  • 0.5 glasses of milk;
  • salt and sugar to taste.

Preparation

Wash the pumpkin, cut off a small top and carefully remove the pulp and all the seeds. The pulp should be removed so that the thickness of the walls is about 3 cm. Pour millet inside the pumpkin, pour in milk, add chopped or coarsely shredded carrots, add salt and sugar. The pumpkin should be filled only 2/3 full, cover it with the cut off top and place in the oven. The temperature in the oven should be 180 degrees.

You need to cook the porridge in the pumpkin for about an hour. Remove the finished porridge from the oven, and before serving, carefully remove the pumpkin porridge along with the pulp onto a plate.

Millet porridge with pumpkin in the oven in pots

For this dish you will need

How to cook?

First of all, you should prepare all the products - peel the pumpkin from skin and seeds, cut into cubes or randomly (not so important). Sort the millet, rinse twice in cold water, then pour boiling water over it. This method removes the bitterness from millet that may be present in the finished millet dish.

Then drain all excess water from the cereal and begin filling the pots. Carefully add all ingredients. It is advisable to place butter on top of the entire mass. Next, pour milk into the pots (preferably homemade, as it is richer - but the calorie content will be higher). To the very top of the pot can't be filled with milk, otherwise, when boiling, it will run away and burn, and there will be an unpleasant burning smell in the apartment.

Be sure to cover the pots with lids and place them in the oven to bake. If the pots do not have lids, they can be replaced with foil. Pumpkin porridge should be baked in the oven at a temperature of 170–180 degrees for 30–35 minutes. 5 minutes before it is ready, remove the porridge from the oven and remove the lids (foil) so that a delicious golden crust forms on top.

Pumpkin porridge is prepared in various ways, but none of them compares with millet porridge, which is prepared according to the recipe in a pumpkin pot. Previously, such porridge was prepared in Russian ovens and was the most favorite dish for children. into her added honey, cottage cheese, poppy seeds, dried fruits.

This dish is recommended for many, especially those who watch their calorie intake, have anemia or have heart problems. This vegetable contains chemical compounds that help normalize cholesterol, improve hair structure, make the skin more attractive, and help fight changes in blood pressure.

Pumpkin pulp contains quite a lot of pectins - these are water-soluble dietary fibers that stimulate intestinal motility and help heal ulcers and remove radionuclides from the body. Due to this, pumpkin pulp paired with any cereal is recommended for swelling and atherosclerosis caused by heart failure. It also contains a lot of iron.

In the pumpkin pulp contains vitamin T, which is endowed with actions to accelerate metabolic processes. Namely, this prevents fat from being deposited and helps remove waste and toxins from the body.

In this article we suggest familiarizing yourself with several porridges.

How to cook pumpkin porridge: method one

Required Products:

  • cream (low-fat) or milk 300 ml;
  • pumpkin (peeled pulp) weighing 500 g;
  • cube of butter (50 grams);
  • a couple of spoons of sugar and a little cinnamon for taste.

Cooking technology

Cut the peeled pumpkin into small slices. Pour cream (milk) into the pan, add pumpkin pulp, sprinkle with sugar and cinnamon. Place the saucepan on low heat and cook for 20 minutes. Then turn off the gas, wrap the container with the porridge in a towel and let it steam for half an hour.

How to cook pumpkin porridge: method two

Let's cook porridge with millet. To do this you will need:


How to cook pumpkin porridge in a slow cooker: technology

A multicooker is a universal thing. You can steam, fry, boil in it. Porridges in this device turn out especially tasty. We suggest making pumpkin. To do this, place the chopped pumpkin pulp in a bowl and add water. Set the “Bake” function for 40 minutes. After half the specified period has passed, pour the washed millet into the bowl, close the lid and cook for another 10 minutes. Then pour in the milk and simmer the porridge until the beep sounds. Add salt, sugar, raisins, pieces of dried apricots, sprinkle with cinnamon and stir. Switch the device to the “Stew” or “Milk porridge” mode and cook for another 30 minutes. Serve the dish with butter.

How to make pumpkin porridge with cinnamon

Cinnamon is a spice that gives dishes a special taste. If you cook porridge with it, it will turn out especially aromatic. Here's what you'll need for this:

  • pumpkin (chopped pulp) in the amount of 250 g;
  • milk (any fat content) 200 ml;
  • cinnamon - half a dessert spoon;
  • salt, sugar.

Pumpkin porridge with milk: cooking technology

Pour a glass of milk into an aluminum saucepan and bring to a boil over low heat. Then add the pumpkin cut into small cubes. Add sugar, salt and a little cinnamon to the boiling mixture to taste. Stir the mixture until smooth, cook over low heat. The porridge is considered ready when the pumpkin cubes are completely boiled. Place it on plates and serve with butter. For taste and extra sweetness, you can pour melted honey over the pumpkin porridge.

How to cook pumpkin porridge with rice

Ingredients needed for the recipe:

  • pumpkin (chopped pulp) in quantities of 600 g;
  • washed rice - 2 large spoons (with top);
  • washed raisins weighing 100 g;
  • a few spoons of sugar;
  • milk (any fat content) 100 ml;
  • a piece of butter (50 g).

Cooking technology

Place the pumpkin pieces in a saucepan with a thick bottom. Add washed rice and raisins. Sprinkle sugar on top and pour milk over all ingredients. Set the saucepan to the lowest heat. Cook the pumpkin and rice until soft, stirring the porridge occasionally. Once the pumpkin is cooked, remove the pan from the heat, add the butter and mash the ingredients with a wooden masher. The porridge is ready. Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Delicious, aromatic yellow-orange porridge is familiar to us since childhood. To prepare it, you do not need to have special culinary skills or buy unusual products. For pumpkin porridge you will need pumpkin, cereal, spices, oven or stove. This dish is prepared not only sweet, but salty and even spicy. Pumpkin porridge is a healthy breakfast option for all family members. Kids will love the sweet versions of the dish, while men will love the spicy ones.

The benefits and harms of pumpkin

The vegetables of this melon crop contain essential fatty and organic acids for human health, vitamins C, B1, carotodenes, carotene, and amino acids. Pumpkin pulp contains fiber, pectin, proteins, enzymes, potassium, magnesium, iron, and zinc. There are practically no contraindications to consuming this vegetable. It is not recommended to eat pumpkin in large quantities for people with low acidity, stomach ulcers or duodenal disease. In other cases, this valuable food product has a beneficial effect on the human body:

  • helps fight fatigue, stress, apathy;
  • strengthens the walls of blood vessels, normalizes blood pressure;
  • reduces blood cholesterol levels;
  • has a slight choleretic, diuretic effect;
  • prevents the appearance of caries;
  • prevents obesity, normalizes weight;
  • improves vision;
  • has a positive effect on digestion;
  • accelerates metabolism in the body;
  • strengthens immunity and health;
  • counteracts inflammatory processes in the intestines;
  • cell regeneration improves.

Product Features

They eat both raw pumpkin and cooked in various ways. This nutritious vegetable can be boiled, baked, or fried. Salads, cold appetizers, and desserts are prepared from raw pumpkin. And the prepared vegetable becomes the basis for soups, main courses, and sauces. Pumpkin is a unique product that retains its beneficial, nutritional properties after heat treatment. A diet with this vegetable helps you quickly lose weight.

The main thing is to choose the right vegetable. Large fruits with thick skin are grown for pet food. These vegetables are less sweet and more fibrous. Therefore, choose small fruits, dry, without damage. Musk pumpkins have excellent taste. They are small in size, with thin skin and juicy pulp. You can prepare a lot of wonderful dishes from their fruits.

Rules for eating pumpkin porridge

It is consumed for breakfast, lunch, dinner. Pumpkin porridge is eaten both hot and cold. Prepare a dish with milk, add a little honey and nuts - you will have a nutritious, healthy breakfast. And pumpkin porridge with Parmesan and chicken breast will be a great, delicious dinner for your loved ones if you decide to cook it..

How to cook pumpkin porridge

Some people deliberately exclude it from their menu. But properly prepared pumpkin porridge has a delicious taste and pleasant aroma. And various additives turn it into a gastronomic masterpiece. There are a lot of recipes in cooking that allow you to prepare both regular pumpkin porridge and risotto, minestrone or hummus. To create a simple porridge you will need the following ingredients:

  • millet cereal, millet or rice 2/3 cup;
  • pumpkin, diced 1.5 cups;
  • sugar - 1 tbsp;
  • salt - 1 tsp;
  • cinnamon, vanilla or lemon zest to taste.

Before preparing the porridge, cut off the bottom and top of the pumpkin. After this, it is cut in half with a sharp knife. Take out the seeds and fiber with a spoon, peel them and cut them. Boil the pumpkin in salted water until half cooked, about 30 minutes. Then put it in a colander and let the water drain. When everything is ready, start preparing the porridge:

  • Pour pumpkin, washed cereals with cold water so that it covers the food by several centimeters;
  • add sugar, salt;
  • put on low heat, cook until the cereal is completely cooked;
  • at the end of cooking, add cinnamon, vanilla or lemon zest;
  • Cover the finished porridge with a lid to evaporate for 20-30 minutes;
  • Serve the dish with butter, sour cream or jam.

If you are not a fan of sweet cereals and like to experiment in the kitchen, try making pumpkin porridge with rice and bacon. First, boil the cereal. To do this, take salted water, washed rice, and cook until the cereal is half cooked. Peel the pumpkin and cut into cubes. Fry the onion in a heated frying pan, add the vegetable to it. After a few minutes, add vegetable broth, which may contain carrot pieces.

Bring the porridge to a boil, cover with a lid, and let it cook for 10 minutes. Then remove the lid, mash the contents with a fork until you get a mushy substance. Fry the bacon slices in a dry frying pan. Add the rice to the grated pumpkin, sprinkle with grated Parmesan and herbs on top. Mix everything well. Place the finished dish into serving bowls and top with slices of crispy, fried bacon. To prepare this unconventional pumpkin porridge you will need:

  • rice - 300g;
  • pumpkin - 150g;
  • bacon - 150g;
  • grated parmesan - 4 tbsp;
  • shallot - 1 head;
  • vegetable broth - 0.5 l.;
  • mixed greens - 1 bunch;
  • olive oil - 4 tbsp;
  • salt and pepper to taste.

To prepare a dietary version of pumpkin porridge, mix 500 g of pumpkin, pre-boiled until half cooked, 1 apple, 150 ml of water, 80 g of oatmeal, 1 green apple, a handful of dried fruits. Place the resulting mixture in ceramic pots and bake in the oven at 180 degrees for about 30 minutes. Let the finished porridge brew for 20 minutes. If desired, add a spoonful of honey to the dish.

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