Calories: Not specified
Time for preparing: Not specified
During the post, millet porridge with pumpkin on the water, the recipe with a photo of which I described in detail, for you, will become a real lifesaver, a recipe for all occasions. Millet is cooked relatively quickly, so that delicious nutritious millet with pumpkin can be served not only for lunch or dinner, but also for breakfast. To shorten the cooking time, you can soak the millet in cold water overnight or before putting the pumpkin out to simmer. If your millet is bright yellow, then most likely the groats are polished, such millet is cooked very quickly and without soaking. And pale yellow is cooked longer - it is better to soak such cereals at least for a short time. I offer you another selection.
During cooking or after turning off the heat, add dried fruits to the porridge: raisins, pieces of dried apricots, prunes, dates, figs. And when serving, you can season millet porridge with pumpkin with honey or pour over jam, add a couple of tablespoons of pumpkin jam.
Ingredients:
- fresh pumpkin without peel and seeds - 300-350 gr.;
- millet - 1 glass;
- water for porridge - 1.5-2 cups;
- water for cooking pumpkin - 0.5 cups;
- sugar - 2-3 tablespoons;
- salt - 1/3 tsp;
- raisins or other dried fruits - 1-2 handfuls.
Recipe with photo step by step:
Cut the peel and loose pulp with seeds from the pumpkin. If the middle is not very fibrous, just choose the seeds, leave the pulp. Wash the pumpkin and cut into small pieces. Transfer to a cauldron.
Put on low heat, pour half a glass of water. Cover tightly and simmer for about ten minutes, until the pumpkin is soft. When pressed, the pieces should be easily kneaded almost into a puree.
Rinse millet groats in a mesh colander or sieve before cooking. If necessary, pour two glasses of cold water and leave for a while so that the grains swell.
Mash the soft pumpkin with a crush, a few pieces can be left whole and added to the finished porridge. Transfer millet to pumpkin puree, add salt and sugar.
Mix. Pour in two glasses of water. If the cereal was soaked, then less water will be needed, about one and a half glasses. Cover the cauldron and put on a strong fire.
As soon as intense boiling begins, reduce the fire to quiet. Cook until almost all of the water has been absorbed. Mix two or three times.
Put the cauldron on the flame divider, cook for 20-25 minutes until the cereal is soft and the water is completely absorbed. During cooking, do not mix the millet if you want the porridge to turn out crumbly. Or mix for viscous millet. I think you will find useful information.
Serve millet porridge hot, adding steamed raisins and pieces of stewed pumpkin. Or add dried fruits at the very end of cooking, five minutes before full readiness. During this time, dried apricots or prunes will have time to steam and give their taste to millet with pumpkin. If the porridge is not prepared as a lean dish, then it can be served with butter and a glass of warm milk. Enjoy your meal! 
Ingredients
- 200 g of millet;
- 500 g pumpkin pulp;
- 400 ml of water;
- 400 ml of milk;
- salt - to taste;
- sugar - to taste;
- 2 tablespoons of butter.
Cooking
Put the millet in a saucepan and fill with water so that it is about 2 times more than the cereal. Bring the water to a boil, put the cereal in a sieve and rinse several times under running water.
Cut pumpkin into small pieces. Transfer the millet to a saucepan, pour 400 ml of water and bring it to a boil over medium heat. Then add pumpkin.
While stirring, let the water boil again. Lower the heat, cover the pot with a lid and cook the porridge for 10 minutes. Pour in milk, add salt, sugar and butter and stir.
Reduce the fire to a minimum. Cook covered for 25-30 minutes, stirring frequently to prevent scorching. Remove the porridge from the heat and leave it under the lid for another 5-10 minutes.
iamcook.ru Ingredients
- 100 g of millet;
- 250 g pumpkin pulp;
- 600 ml of milk;
- salt - to taste;
- sugar - to taste;
- 30 g butter.
Cooking
Rinse the millet well. Pour the cereal with boiling water for 3 minutes and drain the water. Cut the pumpkin into small cubes or grate on a coarse grater. Put it in a glass or ceramic baking dish.
Spread millet on top. Fill it with milk or a mixture of milk and water, add salt, sugar and pieces of butter. There should be at least 2 cm left to the edge of the mold. Close the mold with a lid or foil.
Bake the porridge at 180°C for about an hour. Remove the form from the oven, leave the porridge under the lid for another 5-10 minutes and mix.
Ingredients
- 250 g pumpkin pulp;
- 500 ml of milk;
- salt - to taste;
- sugar - to taste;
- 100 g white rice;
Cooking
Cut pumpkin into small cubes. Pour milk into a saucepan, add salt and sugar and place over medium heat.
Rinse rice thoroughly. As soon as the milk begins to boil, put the pumpkin and rice into the pan. Stir, bring to a boil and reduce heat.
Cover the pot with a lid and cook for 20-25 minutes. Stir and, if desired, crush the porridge with a spoon to crush the pumpkin.
Remove the porridge from the heat and leave covered for 5 minutes. When serving, add a piece of butter.
Ingredients
- 200 g pumpkin pulp;
- 100 g white rice;
- 1½ tablespoons butter;
- salt - to taste;
- sugar - to taste;
- 650 ml milk.
Cooking
Cut pumpkin into small cubes. Rinse the rice well. Lubricate the multicooker bowl with half a tablespoon of oil.
Put rice and pumpkin there, add salt, sugar, milk and the remaining butter. Stir and close the multicooker. Set the mode "Milk porridge" and cook for 30 minutes.
rutxt.ru Ingredients
- 200 g of corn grits;
- 400 ml of water;
- 100 g pumpkin;
- 300 ml of milk;
- salt - to taste;
- sugar - to taste;
- 1 tablespoon butter.
Cooking
Rinse the cereal, transfer to a saucepan and cover with water. Place the saucepan over moderate heat and, stirring, bring the contents to a boil.
Cut pumpkin into small cubes. Put them in boiling porridge and cook for a couple of minutes, stirring constantly. Add milk, salt and sugar and mix thoroughly.
Cook the porridge under the lid, stirring often, for 30-40 minutes over low heat. Then add oil and mix well.
vkys.info Ingredients
- 150 g pumpkin pulp;
- 250 ml of milk;
- 4 tablespoons of oatmeal;
- salt - to taste;
- sugar - to taste;
- 1 tablespoon butter.
Cooking
Cut the pumpkin into small pieces and place in a bowl. Fill it with water and cook for 7-10 minutes until soft. Drain the water and puree the pumpkin with a blender or masher.
Heat the milk in another saucepan, but do not boil it. Add pumpkin puree and stir. Add oatmeal, salt and sugar and bring the porridge to a boil while stirring. Cook for another minute over moderate heat.
Remove the pot of porridge from the heat, cover with a lid and leave for 10 minutes. Then add oil and stir.
photorecept.com Ingredients
- 100 g pumpkin pulp;
- 400 ml of milk;
- 3 tablespoons of semolina;
- salt - to taste;
- sugar - to taste;
- 1 tablespoon butter.
Cooking
Cut the pumpkin into small pieces, put in a saucepan and cover completely with water. Simmer for 7-10 minutes until the vegetable is soft. Drain the water and puree the pumpkin with a blender or masher.
Pour the milk into the saucepan with the puree and, stirring, bring to a boil over moderate heat.
Without ceasing to interfere, gradually add semolina. Add salt and sugar.
Cook the porridge, stirring constantly, for about 7 more minutes. Put the oil in the finished dish and mix.
Rice porridge with pumpkin, this recipe and a photo of delicious pumpkin porridge without milk was sent to Galina Kotyakhova.
As you know, pumpkin porridge with cereals is not only delicious food, but also a very healthy product for our body - it is a source of fiber and slowly digestible carbohydrates, so cereals should be included in the diet. In the first place, of course, is oatmeal, followed by buckwheat, and in third place in terms of its taste and useful qualities is rice groats. As usual, we cook all these cereals with milk, and every time we try to diversify them with the help of fruit additives. And today I offer my recipe for rice porridge with pumpkin without milk. This porridge is much healthier than milk porridge, it turns out very tasty, dietary and lean. Such pumpkin porridge is useful for a child who is lactose intolerant or allergic to milk protein.
Necessary ingredients for making pumpkin milk-free porridge:
- Steamed rice - half a glass;
- Water - one and a half glasses;
- peeled pumpkin - 150 grams;
- 50 grams of butter,
- granulated sugar,
- salt - to taste.
For children with an allergy to milk protein, butter should be excluded.
How to cook rice porridge in water with pumpkin?
To do this, take half a glass of steamed rice, rinse and put in boiling water, which is already on fire in a saucepan, add a little salt and cook over low heat for about 15 minutes, almost until done.
Add diced fresh pumpkin and granulated sugar to the rice to taste.
Then cover the saucepan with a lid and boil for another ten minutes.
Butter can be put into porridge during cooking or added to a plate when serving (excluding oil from the pumpkin porridge recipe in the post).
It turned out no less tasty and more healthy porridge made from rice and pumpkin than with milk.
- pumpkin and water
- salt with sugar
- honey and butter,
- a handful of raisins.
There are no specific proportions or exact weights of the ingredients. Take the amount of pumpkin and water, focusing on how many people you will cook porridge. All other listed components add only to your taste.
How to cook diet pumpkin porridge on the water
1. Peel the vegetable, wash and cut the flesh into medium-sized cubes.
2. Fold the cut pumpkin into a saucepan, pour in enough water to cover the pieces a little. Put the pan on the stove, make the fire small and boil for 20 minutes. This time will be enough for any variety of pumpkin and the size of the cut pieces.
3. In the meantime, take care of the raisins, it must be steamed well. To do this, fill the berries with warm water and hold in it for 20-25 minutes. If you fill it with cold water, then the raisins will swell much longer - 3-4 hours. There is such a culinary unspoken rule for steaming raisins - the colder the water with which the raisins are poured, the longer it must be kept in it. When there is absolutely no time, put the raisins in a colander and scald with boiling water. It is necessary to scald, and not pour, otherwise it will turn out to be a boiled mess. 
4. If there is water left after boiling the pumpkin, pour it into a separate mug or glass. To prepare porridge, we need a ready-made pumpkin, and with water it will be possible to regulate the density of the dish. 
5. Grind the pumpkin pulp to a mushy state. This can be done with a blender, a potato masher, or just mash with a fork. 
6. Actually, dietary pumpkin porridge on water without cereals is ready, the rest is a matter of taste. Add some salt and sugar if desired. You can season pumpkin porridge with honey, put pieces of butter. When the butter has melted, pour raisins into the porridge, mix everything well and you can put it on portioned plates. If the porridge turned out to be too thick, and you want to thin it, then dilute it with a little pumpkin broth, which you poured into a separate bowl. Together with raisins, you can add pieces of finely chopped dried apricots or prunes, nuts, seeds to such a porridge (although sunflower is prohibited with bile). 
Millet porridge with pumpkin
Looking for a quick, tasty and low-calorie meal? See our signature family recipe for millet porridge with pumpkin on the water, as well as step-by-step photos and video recipes.
40 min
150 kcal
5/5 (2)
Recently, I was surprised to find that even very popular cooking sites have few good recipes for lean and low-calorie dishes. What to do, our people do not respect “fat-free” products, but what about those who take care of their health, follow a diet or fast? I had to delve into reading my grandmother's recipe book. In it, I was pleased to find an excellent, including a step-by-step process and a photo, a guide to cooking millet porridge with pumpkin on the water.
Having quickly made a trial batch, I realized that I had made the right decision - the porridge quickly and almost imperceptibly disappeared from the table. In the end, I decided that it would be simply criminal to hide such a wonderful dish from the population.
Today I will introduce you to my grandmother's version of a wonderful millet porridge with sweet pumpkin, which your loved ones and guests will definitely like.
Did you know? Many people ask themselves: how is millet porridge with pumpkin useful? To be honest, it is quite easy to calculate the benefits and harms, since millet groats have long been known as a source of minerals and vitamins necessary for the body to function properly. This makes even the simplest porridge with pumpkin on water a valuable low-calorie product that even small children can and should be treated to. As for the negative sides, they can also be present if you have an individual intolerance to this ingredient.
Ingredients and preparation
Kitchen appliances
How to cook millet porridge with pumpkin? Let's start with the preparation of the necessary utensils and appliances in this matter. Take:
- a pan with a non-stick coating with a volume of 950 ml or more;
- a capacious baking dish (for example, a saucepan or a roasting pan with a lid);
- 2-3 pieces of gauze with a length of 30 cm;
- several deep bowls with a volume of 500 to 900 ml;
- teaspoons;
- cutting board;
- tablespoons;
- measuring utensils or kitchen scales;
- several linen or cotton towels;
- colander;
- the sharpest knife in the kitchen.
In addition to the above, you will definitely need a blender or food processor with a chopper to make your job easier and speed up the cooking time of the porridge.
You will need
The foundation:
Additionally:
- 15 ml sunflower oil.
Did you know? If you wish, you can add various interesting additives to the porridge, which will positively affect the taste and aroma of the finished dish. For example, I often add steamed raisins, candied fruits cut into pieces, as well as soft dried fruits to the standard recipe. In addition, it is best to choose fresher millet, because I strongly do not recommend using old and stale cereals - it will give a very unpleasant aftertaste to your product.
Cooking sequence
Training
- Pour the millet into a deep bowl and rinse thoroughly under running water several times.
- Then we recline it in a colander, covered with gauze, and let it dry a little.
- After that, put the millet in a saucepan, pour 200 ml of water and heat it on the stove.
- While stirring, bring the mass to a boil and immediately remove the pan from the heat.
- Again, put the millet in a colander with gauze, drain the liquid and dry the porridge.
- Cut the pumpkin in half, rinse thoroughly, remove all seeds and peel.
- After that, cut it into fairly large pieces with a sharp knife.
- Place the sliced pumpkin in a blender or food processor.
- At a fairly high speed, grind the pumpkin pulp for about 3 minutes.
- Drain the resulting juice with a colander and gauze.
Important! Beginners may have questions about how to properly cook millet mass for porridge with pumpkin at the first stage. I answer: you don’t need to boil it, your job is to heat the water with cereal until bubbles appear and do not stir it. Such heat treatment of millet will help your future porridge to bake better in the oven and not stick to the mold.
Cooking
Made! Now you know how to cook the perfect, delicious millet porridge with pumpkin and you can delight your family and friends with this exceptionally healthy dish at any time.
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