The flesh of this autumn fruit is rich in potassium, magnesium, zinc, and vitamins A, C, E, K, and B. This low-calorie vegetable helps control weight, detoxifies the body, and improves sleep. The most delicious pumpkin porridge is made with soaked millet, milk, butter, dried fruits, and . However, you can also stick to a simpler ingredient list: pumpkin porridge with millet, apricots, and prunes is low in calories and tastes fantastic.
Ingredients: pumpkin – 600 g; millet – 200 g; milk – 1 l; dried fruits (raisins, prunes, apricots) – 100 g; butter – 100 g; salt – a pinch; sugar – 3 tablespoons; honey – to taste (optional).
Preparation
To cook pumpkin porridge with millet and dried fruits, rinse and soak the millet, and cut the pumpkin into small cubes. Rinse the millet several times beforehand. To eliminate any bitterness, pour boiling water over the grains for 5 minutes, rinse again, and drain the water.
Preparing the pumpkin involves removing the seeds and skin and chopping the flesh. Once the ingredients are ready, you can start cooking the pumpkin porridge with millet. Place the rinsed grains and pumpkin in a pot, add water, salt, sugar, and pour in .
Set it on low heat and cook covered, stirring occasionally, for about 50 minutes until done. Near the end, add the rinsed and chopped prunes and apricots or raisins, and cook for another 10 minutes to soften the dried fruits. When serving, add a piece of butter and honey.
Tip
For a creamier texture, cook the pumpkin porridge with millet using more milk or water. You can add milk after some of the liquid has evaporated. Serve the dish hot, garnished with chopped nuts for added aroma and heartiness, such as forest or . Soak the dried fruits in warm water for 10 minutes before adding them to the porridge, then chop them into pieces. The more varieties of dried fruits you use in the pumpkin porridge recipe, the richer the flavor will be.
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