How to cook watermelon porridge. Pumpkin porridge - pumpkin porridge recipes

Nowadays, recipes for pumpkin porridge cooked in milk are gaining popularity among housewives. After several experiments, we concluded that the Muscat pumpkin variety is best suited. Porridges with pumpkin made from this variety have the best taste, both cold and hot. By the way, you can make delicious pumpkin porridge without a slow cooker, in any simple kitchen. Porridge can be prepared not only from pure pumpkin, but also diluted with various cereals. This is done in order to remove excess moisture that the porridge with pumpkin releases during the cooking process.

Millet, rice, semolina or corn grits and oatmeal are best suited for these characteristics. Different recipes use various additives, such as honey, nuts, prunes and dried apricots, as well as traditional raisins, but there is no disagreement on how to cook pumpkin porridge.

We present to your attention a recipe with accompanying photographs from the “Pumpkin porridge with milk” category. So, how to cook pumpkin porridge with milk? You can also add oatmeal and cook with milk.

Preparation progress

1. The pumpkin must be peeled, cut into approximately equal small cubes and placed in a pan.

2. Then pour water there (there should still be a little so that it has time to boil) and cook the pumpkin over high heat with the lid closed, about 10 minutes (until the pumpkin becomes soft).

3. If there is excess water left, drain it. Then mash the boiled pumpkin, turning it into a homogeneous mass (as in the photo).

4. Then pour milk (after lowering the gas under the pan) and wait until this mixture boils (about 10 minutes).

5. Place the pre-prepared rice on top, add sugar and salt (optional) and leave to cook for about half an hour, until the rice is completely cooked.

6. As soon as the pumpkin porridge is ready, remove it from the heat, put butter on top, cover with a lid and leave to steep for about 15 minutes. As you can see, preparing pumpkin porridge is not at all difficult.

Video recipe

Porridge with pumpkin allows you to preserve all the necessary elements in a slightly changed form. Pumpkin is especially famous as a storehouse of potassium, calcium and carotene (the orange pigment of plants). Every housewife has her own personal recipe for pumpkin porridge. For some dishes, the vegetable must be boiled or stewed in advance; some recipes require pureeing healthy pumpkin in a blender.

And some dishes can be cooked and placed in the pumpkin itself! And the abundance of additives makes pumpkin porridge one of the family’s favorites. Especially after indicating its immediate benefits. But don’t get your hopes up too much – even such harmless milk pumpkin porridge can cause some harm.

Benefits and harms

There is no doubt about the benefits. It occupies a leading position among vegetables in terms of the amount of substances necessary for the body, various minerals, as well as vitamins of several groups (B, E, C), including even vitamin T, which is very rare in vegetables. Its low calorie content puts it at the top of the food list for dieters. P benefits of pumpkin porridge just obvious. Another plus is the large list of recipes that include pumpkin as an important and healthy component. But it is worth noting that pumpkin porridge is at the top of this list.

Also, pumpkin porridge: lowers blood pressure, strengthens the heart muscle, as it contains calcium. A large number of microelements, such as magnesium, sodium, sulfur, iron, fluorine and copper, allow pumpkin to strengthen the nervous system and blood vessels, cleanse the kidneys, stomach and liver (but do not overdo it - excess benefits are also harmful!). Helps in normalizing metabolic processes and hematopoietic processes. But there is a small list of diseases that are incompatible with eating pumpkin porridge (especially on porridge!). Failure to take certain precautions may harm your health.

If you suffer from diabetes, gastritis with a low level of acidity, or stomach or duodenal ulcers, you should refrain from preparing recipes that include this orange vegetable - this can cause potential harm. But it is small enough to show how useful it is as a nutritional and dietary product.

And yet, how many calories are in pumpkin porridge? If you use a recipe in which, it is worth noting that the calorie content of pumpkin porridge is amazingly low. 100 g of such milk porridge contains only 20th of the daily calorie intake for an adult. It turns out that you can eat such pumpkin porridge a day in any reasonable quantity - the caloric content allows. It is on the low calorie level that most pumpkin diets are based.

If you want something more original, cook for your loved ones.

A dish that has existed for millennia, which has saved people from hunger more than once, decorating the tables of the nobility and the poor - pumpkin porridge has not lost its popularity to this day. With fruits or cereals, boiled or baked, the bright orange mass can take on any flavor shades and easily become a sweet dessert or main meal.

How to cook pumpkin porridge?

Pumpkin porridge, the recipe for which is simple and universal, has become an example of a healthy and nutritious dish that does not require special cooking skills. A dish created by boiling or stewing and representing a thick mass has the ability to get along with healthy and simple products, which allows... You can be sure of getting a delicious dish if you follow the basic rules:

1. Choose a product with bright, sweet flesh and intact skin.
2. You can get rid of the dense shell in a couple of minutes if you cut it and hold the product in the microwave for 3 minutes.
3. Cut the peeled melons into small segments to speed up the processing process.
4. It will take 25 minutes for the cooked or baked pieces to acquire a soft consistency, after which, seasoned with spices or combined with cereal, they will turn into a flavorful porridge.

Pumpkin porridge with milk

Milk pumpkin porridge is an excellent nutritional source that fully reveals the beneficial features of the melon crop. The presence of milk in a dish enhances the properties of carotene and transforms it into the body as vitamin A, essential for life, which is absorbed only in the presence of animal or vegetable fats.

Ingredients:

• pumpkin - 800 g;
• milk - 1.2 l;
• honey - 1 tbsp. spoon;
• butter - 50 g;
• cinnamon - a pinch.

Preparation

1. Before cooking pumpkin porridge, peel and cut the pulp into small slices.
2. Dip them in hot milk and cook for 40 minutes until completely softened.
3. Drain the liquid into a separate container and rub the boiled mass through a sieve.
4. Season with spices and serve pumpkin porridge along with a glass of milk used for cooking.

Pumpkin porridge on water

Pumpkin porridge without the addition of water-based cereals will not seem boring and bland when using additions in the form of nuts and dried fruits. They will not only add texture, but also enhance the taste of the product. The low-calorie and dietary dish is actually very nutritious and, if served for breakfast, can give you energy.

Ingredients:

• pulp - 600 g;
• water - 800 ml;
• raisins - 100 g;
• pumpkin seeds - 50 g;
• walnuts - 50 g;
• honey - 1 tbsp. spoon;
• butter - 40 g.

Preparation

1. Before cooking pumpkin porridge, prepare the raisins by soaking them in warm water for half an hour and the nuts by swirling them in a blender.
2. Chop the pulp and boil for 20 minutes.
3. Drain and puree the mixture.
4. Season, add nuts, raisins and seeds.

Pumpkin porridge with semolina

Cooking pumpkin porridge will be a pleasant and necessary process for families with small children. Extraordinarily aromatic with a delicate and soft texture, it is an excellent storehouse of vitamins in the winter season, in the absence of fresh vegetables and fruits. often cooked with semolina, adding richness to the dish.

Ingredients:

• pumpkin pulp - 250 g;
• milk - 600 ml;
• semolina - 80 g;
• sugar - 20 g;
• butter - 50 g;
• a handful of raisins.

Preparation

1. Grind the pulp and boil in milk for about 10 minutes.
2. Add semolina, sugar and, stirring, keep on fire until the mixture thickens.
3. Season and garnish with raisins.

Pumpkin porridge with millet is a classic of Russian cooking. When you mention the recipe, you immediately feel the desire to cook in an oven, which will preserve the sweetness and aroma of the pulp as much as possible, and make the millet crumbly. This option should not be neglected, since this is the only way to obtain the vitamins inherent in cereals in their pure form.

Ingredients:

• pumpkin - 2.5 kg;
• millet - 300 g;
• milk - 1 l;
• water - 200 ml.

Preparation

1. Peel and cut the pumpkin into pieces.
2. Place on a baking sheet, pour in liquid and bake at 200 degrees for half an hour.
3. Rinse the millet and pour boiling water over it for a couple of minutes to remove the bitterness.
4. Transfer the baked base into a mold, knead, combine with cereal, pour in milk and bake for 40 minutes in the oven at 170 degrees.

Pumpkin porridge with rice - recipe

Pumpkin-rice porridge is another classic option for using the universal qualities of melons and melons in combination with equally popular cereals. Considering the hassle of hours, many housewives prefer this option because of its creamy, delicate texture. A nice feature: by freezing the mass, you can save time preparing breakfast.

Ingredients:

• pulp - 800 g;
• water - 150 ml;
• milk - 350 ml;
• sugar - 50 g;
• rice - 120 g;
• butter - 50 g.

Preparation

1. Using the first couple of ingredients on the list, cook the pieces of product for a quarter of an hour.
2. Pour in the milk, add sugar and rice and simmer over low heat, without stirring, for half an hour.
3. Mash the pumpkin porridge, season and serve.

Pumpkin porridge with corn grits

Delicious pumpkin porridge can also be a dietary dish, especially in demand by people watching their diet. Correct does not mean expensive, and this recipe confirms this. Financially convenient products can turn into quality food in just a quarter of an hour, filling the plates of three fans.

Ingredients:

• pumpkin slices - 250 g;
• water - 200 ml;
• corn grits - 100 g;
• milk - 300 ml;
• salt - a pinch.

Preparation

1. Simmer the slices in a frying pan, pour in some of the milk and simmer for about 10 minutes, then beat with a blender.
2. In a separate container, cook the corn grits for 5 minutes.
3. Combine the ingredients together, add the rest of the liquid and simmer for a while.

Pumpkin porridge in a slow cooker - recipe

Its owners know about the unsurpassed capabilities of a multicooker: just select the components, maintain the proportions, set the mode and wait for the dish on the table. Before properly cooking pumpkin porridge, you should buy a high-quality base, chop it, tone the sweetness with salt, pour in cream and, having set the function, leave the kitchen.

Ingredients:

• pumpkin - 600 g;
• cream - 360 ml;
• honey - 1 tbsp. spoon;
• salt - a pinch;
• rice - 180 g.

Preparation

1. Place the pieces of the main element into the multicooker bowl, add the washed rice, pour in the cream, add honey, stir and add salt.
2. Select the “Porridge” function and time 40 minutes and delicious pumpkin porridge will appear according to the recipe.

Pumpkin porridge in pots in the oven

Continues the series of delicious and technically correctly processed food. It's no secret that cooking in an oven not only preserves all the best qualities of a dish, but also retains its juiciness without disturbing the structure. Using the “grandmother’s” method and spending no more than half an hour, you can create three servings of food with an oat base.

We know many options for preparing porridge from cereals, and have practically forgotten other equally valuable products. For example, the sunny pumpkin began to be used only as an attribute of the fun Halloween holiday. Although it used to be called “food of the Gods”! The miracle vegetable is good fresh, baked or fried. Soups, pancakes, casseroles, desserts, pies, salads are just a small part of the dishes made from the yellow herbaceous plant. And few people will refuse large roasted pumpkin seeds. Delicious recipes for pumpkin porridge with the addition of cereals give it double strength - a vegetable and a grain.

The five most commonly used ingredients in recipes are:

Juicy orange zucchini goes well with millet, rice or oatmeal. You can diversify the taste of pumpkin with raisins, candied fruits or nuts. Do not rush to put the porridge on plates. Let it simmer a little in the fragrant warmth of the cast iron. Before serving, drizzle generously with honey and melted butter. A farewell bright greeting to the passing summer will gather connoisseurs of healthy food around the table, helping to cope with the dull autumn blues!

Pumpkin porridge has earned respect not only because of its taste, but also because of the set that is included in the composition. A unique recipe for pumpkin porridge is passed down from generation to generation. By adding dried fruits to it, you will diversify your baby's menu.

The recipe for pumpkin porridge has many variations: with rice, millet, vanilla, cinnamon. They are all beautiful in their own way. Among them, a gourmet will find one that will become his favorite among other dishes of Russian cuisine.

Classic pumpkin porridge recipe

Should be prepared:

• pumpkin;
• butter;
• milk - a quarter liter;
• sugar, cinnamon - to taste.

Step-by-step preparation:

1. First peel the pumpkin and remove the seeds and core pulp.
2. Cut the pumpkin into pieces the size of a refined sugar cube.
3. Boil the vegetable in water until tender, strain well.
4. The immediate process of preparing porridge: put the pumpkin in a saucepan, add sugar, aromatic oil, cinnamon, a glass of milk. Bring the prepared mixture to a boil and simmer over low heat for 7 minutes.

Millet porridge with pumpkin is a traditional dish of Russian cuisine. It is prepared for breakfast and afternoon tea. Porridge sprinkled with your favorite nuts or decorated with dried fruits will become a dessert. Even if cooked in the evening, it will delight you with its rich taste in the morning.

Porridge with pumpkin and millet, the recipe for which will become a unique part of the kitchen piggy bank, will also appeal to those who are not fans of the yellow vegetable.

You should prepare:

• small pumpkin;
• millet -250 grams;
• milk - half a liter;
• water - a glass;
• butter;
• salt, sugar;
• ground cinnamon - half a teaspoon.

Step-by-step preparation:

1. Peel the vegetable and cut into cubes.
2. Melt the butter in the pan where the porridge will be cooked.
3. Add pumpkin, a little salt, sugar, and cinnamon to well-heated oil. Fry the mixture until a pleasant aroma of pumpkin and caramel appears.
4. Add milk to the pan.
5. Reduce heat and simmer the porridge for 25 minutes.
6. Rinse the millet well and add to the pumpkin.
7. Pour water into the pan and add more salt.
8. Simmer the porridge for 40 minutes over low heat.
9. Millet porridge with pumpkin takes more than an hour to prepare. Check periodically to make sure it doesn't burn, as millet grains absorb water.
10. Add butter to the prepared porridge and it is ready.
11. If desired, add nuts or raisins to the dish.

To prepare it you should prepare:

• pumpkin;
• rice - 200 grams;
• milk – 250 ml;
• water - half a liter;
• butter;
• salt, sugar.

Step-by-step preparation:

1. Peel the pumpkin and grate it on a grater, which can be either medium or coarse.
2. Pour water into the pan and add the grated pumpkin. Cook over low heat for 15-20 minutes.
3. While the pumpkin is cooking, rinse and soak the rice for 30 minutes.
4. As soon as the pumpkin becomes soft, place the rice in the pan and add salt.
5. After 10 minutes, pour in the boiled hot milk.
6. Simmer the porridge over low heat for 15 minutes.
7. 2-3 minutes before readiness, add butter and sugar to the porridge.
8. The porridge with pumpkin should sit for a while so that all the components are saturated with each other.

Fans of kitchen experiments will love porridge with millet and rice. Millet should be added a little earlier so that the cereal is well boiled. Rice porridge with pumpkin will be a great breakfast that will replenish your strength for a long day.

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!