Pumpkin porridge cooked in milk
Description
The recipe won't take much time. I particularly like creamy pumpkin porridge. I'm used to cooking pumpkin in chunks either with rice or millet. However, pumpkin on its own, cooked in chunks, doesn't turn out very good. That's why, to make milk-based pumpkin porridge, we'll need a blender to puree it. You can adjust the amount of powdered sugar to your taste—it all depends on the sweetness of the pumpkin itself: sometimes it's as sweet as honey, so no extra sugar is needed. Serve hot.
Instructions
- 1
Step 1
First, pour boiling water over the raisins so they can soak, soften, and become tender.
- 2
Step 2
Peel the pumpkin (don't forget to remove the seeds), cut into large pieces, and place in a pot.
- 3
Step 3
Mix the milk with water, then pour it over the pumpkin.
- 4
Step 4
Place the pot over heat, bring to a boil, then reduce the heat. Let the pumpkin cook for about 15-25 minutes until soft. Then drain the pumpkin in a colander, allowing the milk to drip off (but do not discard it yet, as we will need it later). Let the pumpkin cool slightly, then blend it into a puree. If the puree is too thick, add some of the reserved milk.
- 5
Step 5
Add cinnamon and powdered sugar to the porridge to taste. The porridge becomes creamy. By the way, it can be served both hot and cold.
- 6
Step 6
Place the ready pumpkin porridge into plates, add raisins to taste, and mix.