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Millet porridge with pumpkin. Millet porridge with pumpkin and water (lenten recipe). An old recipe for millet porridge with pumpkin

Prepare this porridge at least once to give your body a huge amount of healthy vitamins and give yourself a huge amount of taste pleasure. This porridge always turns out very tender, creamy, a little sweet and incredibly tasty!

We will offer you several different cooking options so you can choose the taste for yourself. It will be with rice, and with honey, and with dried fruits, and many other options, among which you will definitely already have your favorite.

General cooking principles

When preparing millet porridge, it is important to carefully sort out the main components. Such products often contain debris, twigs or simply spoiled grains. It will be very unpleasant if it ends up on your plate.

It is also important to choose a good pumpkin. It must be ripe and have bright flesh. The brighter the sweeter! Another sign is large, already ripened pumpkin seeds and a sufficient amount of internal fibers.

Classic millet porridge with pumpkin and milk

Cooking time

calorie content per 100 grams

A simple and easy recipe that should suit any taste. More often than not, there are no complaints about the classics, so try it!

How to cook:

Tip: to make the porridge cook faster, you don’t have to cut the pumpkin, but grate it.

Millet porridge in pots with pumpkin

A very original serving option can even be suitable for receiving guests. It will turn out to be a warm, very cozy and soulful evening in the company of the closest people in spirit.

How long is it - 1 hour and 10 minutes.

What is the calorie content - 109 calories.

How to cook:

1. Place a large sieve in a bowl and pour the cereal into it.
2. Next, rinse the grains with running water until transparent (water, not grains).
3. Wash the pumpkin thoroughly, then peel it.
4. Pour the milk into a saucepan, place on the fire and let it boil.
5. Place the pumpkin there and cook together for five minutes.
6. After this, pour in the millet, add salt and mix.
7. Close the lid and cook for ten minutes.
8. Then remove from heat and place all the contents of the saucepan into pots.
9. Cut the butter into small pieces and place a slice in each bowl.
10. Cover all pots with lids and place in a preheated oven.
11. Cook at 180 degrees for about 30-35 minutes.

Tip: at the end of cooking, you can add sugar, spices, and dried fruits to taste.

Pumpkin porridge with millet, dried fruits and milk

Dry fruits are a special additive that can radically change the taste of a dish. Try them to make sure that they are not only beneficial, but also have an unforgettable taste!

How long is it - 1 hour and 35 minutes.

What is the calorie content - 107 calories.

How to cook:

1. Wash dried apricots, prunes and raisins thoroughly under running water.
2. Boil enough water in a kettle.
3. Place dried fruits in a bowl and pour boiling water over them.
4. Let sit for at least fifteen minutes, then drain, rinse and chop.
5. During this time, you can have time to wash the pumpkin and peel it.
6. Cut the fruit into small cubes.
7. Wash the millet with running water until transparent.
8. If necessary, view and sort the grains.
9. Pour prepared dried fruits, pumpkin and millet into a saucepan.
10. Add honey to everything and mix.
11. Bring the amount of water specified in the recipe to a boil.
12. Pour into the porridge, stir until the honey is thoroughly dispersed.
13. Close the lid and place on the stove, turn on the heat.
14. As soon as it boils, reduce the heat to low and set aside for 45 minutes.
15. After time, pour milk, add butter and stir.
16. Remove from heat, cover with a lid and let sit for a quarter of an hour.

Tip: For a richer flavor, add cream instead of milk.

Option with added rice

We will prepare pumpkin porridge, but with two types of cereals at once. This will be traditional millet, as well as rice. This is all with added milk, so expect a very light and smooth taste.

How long is it - 1 hour.

What is the calorie content - 169 calories.

How to cook:

1. Sort the rice, then pour into a sieve and wash thoroughly until the water runs clear.
2. At the end of rinsing, the water must become clear. This is a sign that you did a good job.
3. Next, pour the grains into a bowl and add warm water.
4. Maintain in this state for at least fifteen minutes.
5. During this time, carefully sort out the millet, as black grains are often found among the grains.
6. In the same way, rinse the cereal in a sieve under running water.
7. Then pour it into a bowl and cover with warm water for a quarter of an hour.
8. Wash the pumpkin thoroughly, peel and cut into small cubes.
9. It is important to remove all seeds, if any, and be sure to remove any fibers.
10. After chopping, the pumpkin can be washed again. This is very inconvenient to do without a sieve, so we recommend using it a third time.
11. Pour milk into a saucepan, heat it and add pumpkin.
12. Cook it from the moment of boiling for fifteen minutes.
13. When time has passed, add rice and millet.
14. Add salt, sugar, vanillin and cover the saucepan with a lid.
15. Cook the porridge until fully cooked, then add oil and stir.

Tip: for an even brighter aroma, add nutmeg.

Recipe for sweet porridge with honey

If you like sweet porridges, then this recipe is for you. Presents you with millet porridge with the addition of sweet pumpkin and honey. Because of the last ingredient, the taste will be special and, perhaps, unforgettable.

How much time - 35 minutes.

What is the calorie content - 224 calories.

How to cook:

1. Wash the cereal thoroughly under running water; you can pour it into a sieve so as not to lose half the mass while you drain the water.
2. If necessary, sort the millet.
3. Wash the pumpkin thoroughly, remove peel and fibers.
4. Next, chop it in a convenient way - you can cube it, or you can use a grater.
5. Pour the cereal into a saucepan, add pumpkin and place on the stove.
6. Turn on the heat and pour in the milk, stir and let it boil.
7. From this point on, cook for fifteen minutes.
8. After this, close the lid and cook, stirring occasionally, until cooked.
9. At the end add butter, honey, salt.
10. Stir and you can serve.

Advice: if you are worried that the porridge will become bitter, just rinse the millet with boiling water.

In order for your porridge to be remembered, you need to make it unusual. For this, some additives such as nuts, dried fruits, spices, and honey are often used. This is an immediately special taste that will be remembered and that you will want to repeat dozens of times.

You can also get a new taste by using slightly different main ingredients. For example, use soy sauce instead of salt (for when you don’t want sweet porridge). Instead of regular milk, you can use soy or coconut milk.

Pumpkin porridge based on millet is something really healthy and necessary. Children like it because it is prepared with milk, which means it is tender and light. Because of honey and sugar, it is sweet, which means that it is no longer a main dish, but a dessert, which is sometimes even healthier than traditional dishes.

Millet is a yellow porridge, like chicken down, that cooks quickly, does not require special utensils, and is also quite tasty without additional ingredients.

Well, if you find a handful of dried fruits, or the multicooker is stagnant, feel free to announce a gala banquet!

You can safely welcome guests with such a treat, and spoiled home eaters will not be offended.

Millet porridge with pumpkin in milk - general principles of preparation

A very tasty millet porridge with pumpkin can be prepared over an open fire (on the stove), in a slow cooker or in the oven. Each option is good in its own way and differs from the other not only in the method of preparation, but also in the taste of the finished dish. Simmered in the oven or cooked in a slow cooker according to all the rules, millet porridge has a delicate taste with a slight aftertaste reminiscent of ripe bananas.

When choosing millet, pay attention to the color of the grain. The brighter it is, the richer the color of the finished dish and the tastier it is. Before using the millet, carefully remove the debris and wash it several times, changing the water. The cereal is often boiled first until half cooked in water and only then poured with hot milk, in which it is brought to readiness.

To prepare millet, take a well-ripened pumpkin with brightly colored pulp. Cut into pieces, it is boiled together with millet or separately. Often, before mixing with cereal or adding to the finished porridge, pumpkin pulp is baked with sugar or honey. A whole pumpkin can be used as an impromptu vessel for baking millet.

Any milk dish made from millet with pumpkin is seasoned with salt to your liking, sweetened with granulated sugar or honey. When serving, be sure to add butter, even if it was used a lot during the cooking process.

Millet porridge with pumpkin in milk – “Sunny”

Ingredients:

200 gr. fresh pumpkin pulp;

A third of a glass of millet;

300 ml medium fat milk;

A spoonful of white and brown sugar;

50 gr. natural, homemade oil;

Raisins, best of the Kishmish variety - 1/3 tbsp.

Cooking method:

1. Cut ripe pumpkin into two-centimeter pieces, add hot water and boil over moderate heat for 10 minutes. Count the time from the moment of boiling. Then strain the broth and puree the pumpkin using any available kitchen appliance - a blender or food processor.

2. Rinse the millet with hot water and pour milk over it. Lightly salt, add sugar, raisins, pumpkin puree and cook. As soon as it boils, reduce the temperature to low and continue cooking until the mixture thickens. This usually takes 15 minutes.

3. Remove from heat, cover the container with a blanket and leave for 10 minutes.

4. Before serving, add brown sugar and a small piece of butter, stir.

Millet porridge with pumpkin in milk and dried fruits

Ingredients:

Peeled pumpkin – 400 gr.;

500 ml of full-fat milk or diluted cream;

One glass of polished millet;

200 gr. dried cherry fruits;

200 gr. dried apricots;

A tablespoon of sugar;

Butter - to taste;

Pitted prunes – 300 gr.

Cooking method:

1. Rinse dried fruits well with hot water, add and leave in boiling water for 15 minutes.

2. Cut the pumpkin into small, thin pieces and place in boiling milk. Add a pinch of salt, sweeten to taste and cook at a gentle simmer for 10 minutes.

3. Add millet to the pumpkin, mix thoroughly and reduce the temperature to low. Cover the pan with a lid and continue cooking for another half hour.

4. Then add dried fruits dried from water, mix well. Spread pieces of butter over the surface of the porridge and leave on the switched off stove, covered with a terry towel for 20 minutes.

Fragrant millet porridge with pumpkin and milk – “Honey”

Ingredients:

One and a half liters of homemade milk;

400 gr. millet;

Honey – 250 gr.;

A small piece of sweet cream butter;

Grated lemon zest from half a medium lemon;

A quarter teaspoon of cinnamon powder;

A pinch of salt and refined sugar;

600 gr. ripe pumpkin.

Cooking method:

1. Peel the pulp from the seeds and peel, cut it into not too large, but not small slices and place them in an even layer in a heat-resistant form.

2. Sprinkle the pulp with cinnamon, lemon zest, and spread honey evenly over its surface.

3. Preheat the oven to 180 degrees and place the pumpkin in it for five minutes. Then remove and stir gently.

4. Next, the pumpkin needs to be steamed in the oven. Do this in three batches, as the pumpkin pieces dry out quickly in the oven. In order for them to bake evenly, every quarter of an hour, you need to take out the mold and mix the pieces of pulp with honey.

5. While the pumpkin portion of the dish is steaming, prepare the cereal. Pour boiling water over it, let stand for 2 minutes and rinse well in cold water. Then transfer to a sieve and dry well.

6. Pour the millet into boiling milk. Add a pinch of salt and the same amount of sugar. Stirring occasionally, simmer over low heat for 15 minutes. You may need to stir continuously during the last five minutes to avoid burning. If the porridge begins to thicken, but the grains are still hard, add a little milk and bring the millet to readiness.

7. Remove the baked pumpkin from the oven and remove the cooked millet from the heat. Place it on plates, top with a few spoons of pumpkin, a small piece of butter and serve.

Millet porridge with pumpkin in milk and honey in pots

Ingredients:

Polished millet – 250 gr.

Four glasses of 3.2% milk;

Three tablespoons of linden or other light honey;

300 gr. pumpkins;

50 gr. heavy cream.

Cooking method:

1. Rinse the millet a couple of times with running water, then rinse once with hot water. Millet often tastes bitter; to protect yourself from this, pour boiling water over the grain for a couple of minutes, then rinse thoroughly again.

2. Using a potato peeler, remove the skin from the pumpkin and cut the flesh into small pieces.

3. Pour the milk into a saucepan and place over high heat, add salt. As soon as it starts to boil, add the millet, stir immediately and cook, reducing the heat to medium, for about 10 minutes.

4. Add pieces of pumpkin pulp and wait 5 minutes from the moment of re-boiling.

5. Remove the pan from the heat, mix the millet with pumpkin and place in the pots. Add a little butter and a tablespoon of honey to each serving. Place the pots in the oven for half an hour.

6. For a richer aroma, additionally pour melted honey over the portions. But this should be done only after the pots have cooled a little.

Millet porridge in pumpkin with milk and rice

Ingredients:

Half a glass of polished bright millet;

Round grain rice – 1 tbsp.;

Whole pumpkin fruit, weighing about 2 kg;

Half a cup of melted butter;

Ground cinnamon – 1/4 tsp;

50 gr. white sugar;

One glass of light raisins;

Five eggs;

Liquid honey;

Four glasses of milk.

Cooking method:

1. The porridge will be cooked in the pumpkin, so the vegetable must be thoroughly washed with hot water. Use a foam sponge to scrub the pumpkin skin thoroughly.

2. Wipe the washed pumpkin dry with a towel and carefully cut off and set aside the top and tail. Using a spoon, scoop out all the seeds along with the fibrous pulp and lightly dry the resulting cavity.

3. Soak the raisins in hot water, after 20 minutes, rinse them well and spread them on a towel to dry.

4. Boil the millet in slightly salted water until half cooked. In a separate pan, lightly boil well-washed rice. Drain in a colander, rinse, dry, and mix with millet. Add cinnamon, raisins, butter, granulated sugar and yolk, mix. Gently stir in the whipped egg whites and fill the pumpkin with the mixture, and cover the top with the cut off top.

5. Wrap the pumpkin tightly in baking foil and place it on a baking sheet. Then place in the oven at 180 degrees. Bake for 30–40 minutes.

6. Carefully remove the baking sheet from the oven, free the vegetable from the foil, and place the finished porridge on plates, trying to scoop out as much of the baked pumpkin pulp as possible. Add butter to each serving and pour honey on top.

Millet porridge with pumpkin in milk in a slow cooker (with apples and carrots)

Ingredients:

Five tablespoons of millet;

150 grams of peeled pumpkin;

One small carrot;

Two large sweet apples;

A tablespoon of butter 72% butter;

Three tablespoons of sunflower oil;

Half a glass of homemade, unskimmed milk;

Peeled walnut kernels, honey and salt - to taste.

Cooking method:

1. Grate the pulp of an old pumpkin, peeled carrots and peeled apples on the finest grater and mix in a cooking bowl.

2. Add vegetable oil to them, pour in 100 ml of cold water, stir thoroughly again. Turn on the multi-pan in frying mode for 20 minutes and simmer the vegetables with apples, stirring occasionally.

3. Place the washed and dried millet into a bowl. Fill everything with water so that it covers the cereal only a couple of centimeters. Set the timer for 40 minutes and activate the “Porridge” mode.

4. Boil the milk, immediately add honey and vanilla to it and stir well. Pour the hot milk mixture over the millet porridge, add pieces of butter, stir and leave covered in the bowl for another half hour. If you turn on “Heating”, you can reduce the time to a quarter of an hour.

5. When placing on plates, sprinkle the millet porridge with finely chopped nuts.

Millet porridge with pumpkin in milk - cooking tricks and useful tips

Millet cereals often taste bitter, especially if they are stored for a long time. To get rid of bitterness, soak the washed cereal in boiling water for two minutes and then rinse again.

If you pre-fill the cereal with cold water for half an hour, the cooking time for the porridge will be significantly reduced.

When cooked, millet releases starch, so if the cereal is poured into cold water or milk, it sticks to the bottom of the pan. To avoid burning the porridge, place the cereal in almost boiling liquid.

If you decide to quickly prepare a healthy and satisfying porridge for breakfast or dinner, then we will tell you how to cook pumpkin porridge with millet. The dish turns out to be very nutritious and flavorful. After all, pumpkin contains many vitamins and has a great effect on digestion.

Recipe for pumpkin porridge with millet and milk

Ingredients:

• pumpkin – 500 g;
• milk – 3 tbsp;
• millet – 200 g;
• sugar – 150 g;
• light raisins – 70 g;
• – 50 g;
• fine salt - a pinch;
• water - if necessary.

Preparation

So, wash the raisins in advance, pour boiling water over them and leave for 30 minutes. Meanwhile, prepare the remaining ingredients: wash the pumpkin, peel it and cut it into small slices. Then put it in a small saucepan, add cold milk and cook over medium heat for 30 minutes. After this, add granulated sugar to taste and mix thoroughly with a wooden spoon. Add a piece of butter and 15 minutes before the pumpkin is ready, add millet, cover with a lid and simmer the dish. At the very end, throw in the washed raisins, mix well, add some pumpkin and millet salt if desired, and invite everyone to the table.

Recipe for pumpkin porridge with millet

Ingredients:

• pumpkin – 300 g;
• millet cereal – 1 tbsp.;
• filtered water – 2.5 tbsp.;
• fine salt - to taste;
• butter – 30 g;
• low-fat sour cream - to taste.

Preparation

To prepare pumpkin porridge with millet, thoroughly wash the cereal several times. Then, pour water into a small saucepan, put it on the fire and bring to a boil, adding salt to taste. We process the pumpkin, cut it into small cubes and place it carefully in hot water. Cook until soft, and then carefully pour the remaining liquid into a bowl. Put the pumpkin broth on the fire, boil and add the prepared cereal. As soon as the porridge is cooked, place pieces of pumpkin on top and place the dish in the oven, preheated to 180 degrees. Let it sit for about 15 minutes and serve the porridge with butter and sour cream.

Recipe for pumpkin porridge with millet in a slow cooker

Ingredients:

• millet – 1 tbsp.;
• milk – 3 tbsp;
• sugar – 1.5 tbsp;
• pumpkin – 350 g;
• butter – 25 g;
• salt.

Preparation

We wash the pumpkin and remove the peel and seeds. Cut the pulp into small cubes or chop on a coarse grater. We wash the millet and scald it with boiling water so that there is no bitterness left in the cereal. Now place the pumpkin pieces on the bottom of the multicooker, add millet, add sugar and salt to taste. To make the porridge tastier and more aromatic, put a small piece of butter in the pan and stir. Close the appliance with a lid, set the “Milk porridge” program and cook the dish for 1 hour. A sound signal will inform you when the dish is ready. Place the hot pumpkin porridge in a clay cup, add oil, mix and serve.

Pumpkin porridge with millet

Ingredients:

Preparation

We wash the pumpkin, dry it with a towel and remove the hard crust and seeds. Grate the processed pulp on a coarse grater. Wash the millet thoroughly, pour boiling water over it or lightly fry it in sunflower oil. To do this, pour the cereal into the multicooker bowl, close the lid of the device, set the “Frying” program and set it for 5 minutes. After this, add pumpkin, pour in water and salt the dish to taste. Select the “Milk porridge” mode on the display and cook for an hour. Towards the end of cooking, add spices, aromatic herbs and serve pumpkin porridge with sour cream or sour cream.

Millet porridge with pumpkin in milk is a truly homemade dish, tasty and healthy. It's good to cook for breakfast or afternoon snack.

Pay special attention to the choice of cereals for porridge. Dark, rich yellow millet is more suitable for cooking in water. From such cereals the porridge turns out to be crumbly. But light grains are softer, they boil well, and therefore are just suitable for millet porridge with pumpkin in milk.

To give the porridge a special aroma, use ground cinnamon or vanilla.

Ingredients for 3 servings:

• Millet – 90 -100 g;
• Pumpkin (nutmeg) – 250 g;
• Water – 100 ml;
• Milk – 350 ml;
• Sugar – 30 g;
• Salt;
• Cinnamon.

Cooking time 45 minutes.

How to cook millet porridge with pumpkin in milk

Cut the pumpkin into narrow strips and remove the skin. Then chop the fruit into cubes. It’s better not to be large so that the pumpkin cooks faster. Place the pan over medium heat and cook the vegetable under a closed lid for 15 minutes.

Sort the millet carefully. Make sure that there are no stones in it, with the help of which the grain is polished. Next, rinse well with cold water and place it in a saucepan with the pumpkin.

Add milk. Cook the porridge over low heat for 25-30 minutes, stirring from time to time. Make sure the milk doesn't escape!

Then add sugar to the porridge.

A pinch of salt.

And a teaspoon of cinnamon. This component is optional in this recipe. But its aroma will make ordinary millet porridge a fragrant, appetizing dish. Close the lid and let the porridge simmer over low heat for another 5-10 minutes.

Add butter to the porridge and serve.

Millet porridge with pumpkin and apples

No one will argue that millet porridge cooked in milk with the addition of sweet pumpkin and juicy apples is a tasty and healthy breakfast. Children and adults are delighted with the bright yellow color and incredibly delicate consistency of the porridge; its rather sweet taste is perfectly complemented by apple sourness.

Required ingredients:

• millet cereal – 250 grams,
• pumpkin – 200 grams,
• ripe apples – 2 pcs.,
• cold water – 400 ml,
• milk – 400 ml,
• butter – about 50 grams,
• granulated sugar - 3 tablespoons.

Description of the cooking process:

Sort out the millet groats from debris, rinse thoroughly and add 400 ml of cold water.

Over medium heat, bring the porridge to a boil and simmer for about 10 minutes, then drain the boiling water, rinse the cereal under cold water and put it back into the saucepan.

Grate the pumpkin pulp on a coarse grater. Melt the butter in a frying pan and, stirring occasionally, fry the pumpkin until soft.

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Peel the apples, remove the core and cut into small cubes. Add the apples to the pumpkin and simmer everything together a little more under the lid closed.

Add slightly cooled pumpkin and apples along with granulated sugar to the millet cereal.

Gently mix the combined ingredients and pour boiling milk. Place the pan on low heat and simmer the millet porridge until tender, that is, about 25 minutes.

Let the finished millet porridge with pumpkin and apples brew for about half an hour, wrapping the pan in a warm towel, then season with butter and serve the porridge while still hot.

Adviсe:

• You can cook corn or rice porridge in the same way.
• You can replace apples with quince; it takes a little longer to cook, but the porridge with it will be much healthier and more flavorful.

Millet milk porridge with pumpkin in a slow cooker

Milk millet porridge with pumpkin will be a good, tasty and healthy option for breakfast or dinner. It will be easy for even the youngest, inexperienced housewife to prepare such a dish in a slow cooker.

The taste of porridge directly depends on the grain, so use the tips for choosing millet. For this delicate milk porridge, try not to buy unpolished cereal (it is also called dranets). In unpolished millet, the grains are cleared only of the flower film, have a slightly bitter taste, and will take more time to cook. The human body absorbs such millet more difficult. Opt for cereals with a bright, rich yellow color (polished). To prepare viscous, not crumbly porridge, you can use crushed millet.

I would also like to warn you that millet is one of those types of cereals that you should not stock up on for future use; over time, it will become bitter.

Take advantage of another useful tip about pumpkin. It happens that the vegetable is very large. Cut it, but can’t use it quickly. To prevent the pulp from spoiling, you can cut it into small cubes or grate it and freeze it. This frozen version is perfect for cooking millet milk porridge.

If you wish, during cooking you can add dried fruits to the porridge - raisins, pieces of dried apricots and prunes.

Ingredients

• millet – 1 glass;
• pumpkin – 400-450 g;
• butter – 50 g;
• milk (fat content 2.5-3.2%) – 4 cups;
• granulated sugar - 2 tbsp. l.

Preparation

1. At the first stage, carefully sort and rinse the cereal. The millet must be washed until the water after it is completely clear. Now put the clean cereal into a bowl, pour boiling water over it, and leave in this state for 20-30 minutes. Due to this procedure, excess bitterness will go away, and the porridge will cook much faster.
2. While the cereal is infused in boiled water, prepare the pumpkin. Peel and seeds, wash, cut into small cubes. If you don't really like pumpkin pieces in your porridge, grate the pulp using a medium or coarse grater. You can use any type of pumpkin, but it's best if it's bright orange and sweet.
3. Place the chopped pumpkin into the multicooker bowl, add butter, set the time for 10 minutes and turn on the “Baking” mode.
4. When the signal sounds about the end of this process, carefully open the multicooker lid so as not to get burned by the steam. Place the millet in a bowl, pour in the milk, add sugar and start the “Porridge” process for 30-40 minutes.
5. After the signal, leave the porridge for another 15-20 minutes in the “Warming” mode so that it sweats a little.
6. When serving, place the porridge into portioned plates, add another small piece of butter, and garnish with berries and fruits.

List of recipes in the article:

Millet porridge with milk and pumpkin

Photo by Shutterstock

Millet porridge with pureed pumpkin

In this recipe, pumpkin is added to millet porridge in the form of puree.

To prepare this breakfast for 4 servings you will need the following ingredients:

• millet cereal - half a glass
• milk – 2 cups
• pumpkin – 300 grams
• water for cooking millet – 2 cups
• water for boiling pumpkin – 50 ml
• sugar – 3–4 tablespoons
• salt – 1 teaspoon
• butter - to taste

Sort and rinse the millet grains several times until the water drained from it becomes clear. Place the millet in plenty of boiling water and cook until half cooked, about 15 minutes. Then drain the water and pour milk into the pan. Reduce the heat to minimum and cook until the millet is completely cooked.

Meanwhile, rinse the pumpkin and cut out a slice to add to the porridge. Remove the seeds and peel the segment, then cut the pulp into small pieces. After this, put the pumpkin pieces to cook, pouring them with a small amount of water. When the pumpkin is cooked, puree it.

Depending on the type of pumpkin, its cooking time varies from 15 to 25 minutes.

Add puree to the prepared millet porridge with milk, after which the millet will turn into a characteristic golden hue. Cook the porridge for about five more minutes. Season the finished dish with butter and serve hot.

Millet porridge with pumpkin pieces

The following recipe for millet porridge with milk differs from the previous one in that pumpkin is added to it in the form of pieces. In this case, millet and pumpkin are boiled together, which greatly simplifies the cooking process.

To prepare this breakfast you will need:

• millet cereal – 1 cup
• pumpkin – about 300 grams
• milk – 2 cups
• water – 2 glasses
• butter – 3 tablespoons
• salt - to taste
• sugar - to taste

Carefully sort and rinse the millet. Remove the skin from the pumpkin and cut the flesh into 1x1 cm cubes.

It is more convenient to remove the skin from a pumpkin using a vegetable peeler.

Pour the millet into a saucepan, add pumpkin pieces and fill with hot water. Place on the fire, add salt, skim off the foam and quickly evaporate all the water before the millet has time to boil. There is no need to stir the porridge. Then add hot milk, cover the pan with a lid and continue to cook the porridge over medium heat until it is completely cooked. Add butter to the millet porridge with pumpkin and wait until the butter has completely melted. After placing the porridge on plates, you can sprinkle sugar on top if desired.

An old recipe for millet porridge with pumpkin

If time allows, you can prepare Russian pumpkin porridge according to an old recipe. In former times, wheat porridge was cooked in cast iron pots in a Russian oven. Today there are quite a lot of different kitchen devices for its preparation, but it is almost impossible to replicate the taste of porridge from the oven. In urban conditions, you can get as close to it as possible by cooking in ceramic pots.

To prepare this wheat porridge with pumpkin you will need the following ingredients:

• millet cereal – 1 cup
• pumpkin – 500 grams
• milk – 4 cups
• butter – 30–50 grams
• hard-boiled egg (optional) - one piece
• cream - to taste
• salt - to taste
• sugar or honey - to taste

You can add a hard-boiled egg, passed through a meat grinder or crushed in a blender, to the finished millet porridge with pumpkin.

After peeling the pumpkin, grate its pulp or pass it through a meat grinder. Boil the milk in a heavy saucepan, then add the grated pumpkin. After salting, cook it for about five minutes, then add millet groats. Cook for 30 minutes with the lid closed.

Place the millet porridge with pumpkin in ceramic pots coated with butter. Add one tablespoon of butter and a chopped egg to each of them, then mix. Place the pots in the oven over low heat (150°C) for 20–30 minutes. Before serving, each serving can be topped with cream and honey or sugar added to taste.

Millet porridge with pumpkin on water

Probably not many housewives know that the traditional recipe for millet porridge with pumpkin does not use milk at all, but water. Preparing such a breakfast does not require much expense, and the dish turns out to be lean.