Pumpkin porridge recipes in the oven. Pumpkin porridge - recipes for pumpkin porridge with rice, in a slow cooker, in a pot, the secrets of making delicious porridge. Semolina porridge with pumpkin and apple

There are a lot of variations of pumpkin porridge recipes. here you can turn on your imagination and cook the most delicious porridges. Many cereals are suitable for cooking:

• Millet
• Wheat groats
• barley
• corn

You can cook pumpkin porridge without adding cereals at all, there are recipes pumpkin porridge on milk, on water, with the addition of raisins, nuts, candied fruits. You can also add honey or jam instead of sugar. My son, when he was little, was very fond of pumpkin porridge with the addition of pears in sugar.

As you can see, there are many options. Now some housewives cook porridge in, we can do without it, since not everyone uses it. And the most delicious pumpkin porridge with milk was cooked in a cast-iron, in a Russian stove. I had the pleasure of trying this, grandmother's. But today's recipe will also be good, the good thing is that it is the simplest and can be taken as a basis.

Pumpkin porridge with rice, recipe with photo

I completely forgot to say that the Muscat pumpkin variety is excellent for pumpkin porridge, this is how it looks like.

In addition to healthy fiber and vitamins, it contains a lot of sugar and carotene, so its pulp is sweet and bright orange. You can not add sugar to porridge from such a pumpkin and it looks very nice. In Ukraine, these pumpkins are called “kashniki”. There is a lot of pulp in this pumpkin, the seeds are in one, expanded end and there are not many of them.

We will need:

Pumpkin (pulp) - 500 grams

Rice 1/3 cup

Milk 1/4 cup

Salt and sugar to taste

Butter - 50 grams

How to cook pumpkin porridge with milk:

We cut the pulp of the pumpkin into cubes, as small as possible, put it in a saucepan, add water and place it on the stove, over a strong fire. Cook under the lid, about 7 minutes is enough for the pumpkin to melt soft. Excess water must be drained, we do not need it.

Now soft pieces of pumpkin need to be kneaded with a fork.

Add washed rice, I use round grain, it always turns out crumbly.

We mix rice groats with pumpkin, add milk, salt a little and pour sugar to taste. In general, sugar can be added at the end of cooking, then you will determine exactly whether you need it or not.

Now put the porridge on the fire and cook, stirring occasionally, until the rice is completely cooked.

After about half an hour, pumpkin porridge with rice is ready, fragrant, tasty, beautiful. It remains to put a piece of butter and serve.

What is useful pumpkin porridge

This dish can be called dietary, as it is low in calories. Pumpkin can be given to children up to a year old, it does not cause allergies, in addition, it will improve the digestion of a little man.

Pumpkin porridge with milk is a source of calcium, which is just great for people with heart disease. It is useful for both cardiovascular and nervous systems. Pumpkin dietary fiber will help cleanse the intestines, improve prestalsis.

Eat pumpkin porridge for breakfast, gain strength, get younger, improve your mood, just enjoy delicious vegetable soaked in the sun.

How to cook pumpkin porridge in milk, video recipe

It is difficult to overestimate the benefits of pumpkin for a person. The pulp and seeds are used as food medicinal purposes flowers and stalks are used. Useful properties of pumpkin due to chemical composition plants. With the regular use of pulp and seeds, it is possible to increase immunity, prevent anemia and improve blood clotting. In autumn, pumpkin is widely used in the preparation of many dishes. From the bright orange pulp, delicious cereals, mashed soups, pancakes, pancakes, pies and even cakes are obtained. In our article, we will talk about how to cook pumpkin porridge. Here are some recipes for this dish. different types cereals.

How to cook porridge with pumpkin in milk with rice?

Don't know what to cook for your loved ones for breakfast? Cook pumpkin porridge with milk and rice. It's satisfying and tasty dish sure to please all your family members.

We will tell you how to cook rice porridge with pumpkin in a step-by-step instruction:

1. Pumpkin (1 kg) is cleaned from seeds and peel and cut into small pieces.
2. The prepared pumpkin is put in a saucepan and poured with water (500 ml). Depending on the variety, the bright orange pieces will cook for 20 minutes or a little more.
3. When the pumpkin becomes soft, drain the water from the pan. Cooked pieces with the help of a potato masher turn into a homogeneous mass.
4. Milk (500 ml) is poured into a pot with pumpkin puree and round rice (100 g) is added.
5. With constant stirring, porridge should be cooked for 25 minutes. At the end of cooking, sugar (about 100 g) and butter are added to taste.

Pumpkin porridge remains equally tasty both hot and cold.

Recipe for milk porridge with pumpkin and millet

This recipe has been used in Russia since ancient times. In Russian villages, it would be difficult to find a hostess who would not know how to cook pumpkin porridge with millet. Today, everyone can cook this delicious dish.

To prepare porridge, pumpkin (300 g) is peeled and cut into small pieces. In a saucepan, fill the slices with water to half the volume and boil until soft. Then, with the help of a potato masher, the pumpkin is brought to the consistency of mashed potatoes. A glass of thoroughly washed millet is poured into the same pan, as well as sugar to taste and a pinch of salt. Porridge is cooked until the millet is ready, but you should not forget to gradually add milk (1 l). After 30 minutes, with constant stirring, the porridge will be ready. The pot with the cooked dish should be left on the stove, covered with a lid and let it brew for half an hour.

Semolina porridge with pumpkin and apple

When asked what can be cooked from pumpkin, porridge with rice and milk is the first thing that comes to mind. But this is far from the only dish where this bright orange product is added. Delicious milk pumpkin porridge can be prepared not only with rice or millet, but also with semolina. Moreover, it will be quite easy to do this.

First of all, in a separate saucepan, sliced ​​pumpkin (500 g) is boiled to a soft state. A little sugar is added to taste. Semolina porridge is cooked in another pan. To do this, milk (0.5 l) with a pinch of salt is brought to a boil. Carefully, in small portions and with constant stirring, semolina(2 tablespoons). When the porridge begins to thicken, boiled pumpkin is added to it. The dish is mixed again and removed from the fire. Served with semolina porridge with chopped apple.

Delicious porridge from pumpkin and corn grits

The following recipe will appeal to everyone who does not like the taste of rice or millet.

The instructions below describe how to cook porridge from pumpkin and corn grits:

1. Peeled and cut into small pieces pumpkin (300 g) lightly fried in a pan with butter. After that, it is poured with 150 ml of milk and simmered over low heat until soft.
2. Cooking in a small saucepan corn porridge. To do this, 100 g of cereals are poured with a glass of water. A pinch of salt is added.
3. The porridge is boiled to a thick consistency, after which the pumpkin from the pan is transferred into it, 150 ml of milk is poured, sugar is added to taste.
4. Corn porridge with pumpkin is cooked for about 10 minutes under a closed lid. And if you wrap the pan with a warm towel for another 20 minutes, then the dish will turn out even tastier.

How to cook millet porridge with pumpkin in a slow cooker?

Cooking this dish will not be difficult, because you no longer have to stand at the stove and constantly stir the porridge. The kitchen assistant will do everything herself.

If you still don’t know how to cook pumpkin porridge in a slow cooker, then the next step-by-step instruction will be just right for you:

1. Millet (1 tbsp.) Is cleaned of large litter, poured into a sieve and washed several times under running water until it becomes transparent.
2. Dried cereals are poured into the multicooker bowl, milk (3 tablespoons) is poured, sugar (1 tablespoon) and salt (½ teaspoon) are added.
3. Peeled pumpkin (400 g) is cut into small cubes and also transferred to the bowl.
4. The multicooker lid closes, the "Porridge" mode is set for 20 minutes.
5. After the signal about the end of the program, it is necessary to set another mode - "Extinguishing".
6. At the end of cooking, the lid of the multicooker should be slightly opened and if the consistency of the porridge is not thick enough, you must turn on the "Heating" program for 15 minutes.

Pumpkin porridge with rice in a slow cooker

Thanks to this kitchen helper, prepare a hot breakfast from healthy ingredients won't be a big deal. In a slow cooker, cooking porridge is much easier and faster. No need to stand at the stove, worrying that milk can run away and rice can burn.

When cooking pumpkin porridge in a slow cooker, you must adhere to the following sequence of actions:

1. Peeled pieces of pumpkin (300 g) are laid out in a bowl and poured with 100 ml of water. With the set "Extinguishing" mode, the pumpkin will be ready in 10 minutes.
2. Now you can add the rest of the ingredients. Rice (1.5 tablespoons), sugar (2 tablespoons) are poured into the multicooker bowl, water (2 tablespoons) and milk (3 tablespoons) are poured. It should be noted that the recipe uses special multi-glasses that come with the multicooker.
3. The "Porridge" mode is set. Cooking time is approximately 40 minutes. The porridge turns out to be moderately thick and liquid. If desired, the cooking time can be increased up to 1 hour.

Buckwheat porridge baked in pumpkin with meat

A full-fledged second course of buckwheat and beef can be prepared according to the following recipe. Delicious porridge is baked in the oven right in the pumpkin. At the same time, you immediately receive fragrant dish, and original submission to the table.

The whole process of how to cook porridge in a pumpkin in the oven is presented below:

1. The top of the pumpkin is carefully cut off to form a lid. After that, the fruit is cleaned of seeds and pulp, which can be used to make milk porridge according to one of the above recipes.
2. in a pan with vegetable oil finely chopped onion is fried, and then 300 g of beef.
3. Buckwheat (300 g) is washed and dried for several minutes on a baking sheet in the oven.
4. Prepared buckwheat is transferred to the pan with meat and onions.
5. The filling of buckwheat with meat is laid out inside the pumpkin. 300 ml of water is poured on top, a teaspoon of salt is added.
6. The pumpkin is sent to an oven preheated to 170 ° for 1.5 hours. At the end of baking, it is recommended to leave the porridge in the switched off oven for another 1 hour.

1. The main ingredient in pumpkin porridge is pumpkin. Therefore, with the amount of cereal that is added to the dish, you should be careful. If the consistency of the porridge is not thick enough, it is recommended to wrap the pan with it for half an hour, so that the cereal is well swollen, and the dish is infused.
2. When cooking in a slow cooker, it is recommended to grease the walls of the bowl with butter. Thanks to this simple technique, milk will not run away while cooking porridge.
3. In a pumpkin, you can bake absolutely any cereals, and not just buckwheat. Rice, and millet, and even pearl barley will do. Instead of porridge with meat, you can make milk dish with sugar. There are many reasons to experiment.

Pumpkin porridge - general principles and cooking methods

Among vegetables, pumpkin is the champion in the content of nutrients, minerals and vitamins of groups B, E, C and even T, which is very rare. Since pumpkin is a low-calorie product, it is in great demand in diet food. There are a lot of dishes for the preparation of which this wonderful vegetable is used. However, cereals are perhaps the most popular and beloved among many peoples.

Everything is preserved in pumpkin porridge useful material, which this vegetable is rich in, including carotene and calcium. Each housewife has her own recipe for making pumpkin porridge, or even more than one. In some recipes, the pumpkin is pre-boiled or stewed, then mashed in a blender. In some, porridge is cooked right in the pumpkin! Try to cook pumpkin porridge using different recipes, with honey, nuts or dried fruits, and you will definitely be able to choose the porridge that will become a favorite in your family.

Pumpkin porridge - food preparation

V different recipes provides for different processing of pumpkin for making porridge. For some, it is cut into large pieces, and then grated and boiled. According to other recipes, the pumpkin is first stewed, pre-cut into cubes, and then mashed with a blender or left in pieces.

If pumpkin porridge is cooked with some kind of cereal, then the preparation of the cereal is the same as for making ordinary porridge from this cereal.

Pumpkin porridge - the best recipes

Recipe 1: Pumpkin Porridge with Cinnamon

The aroma of cinnamon and healthy, nutritious pumpkin - this dish can be safely called the best for autumn menu! Such porridge will charge you with energy and good mood for the whole day. And even a completely inexperienced cook can cook it.

Ingredients:

300 gr. peeled pumpkin;
100 gr. milk;
1 tsp butter,
cinnamon, sugar and salt to taste.

Cooking method:

1. Cut the pumpkin into small cubes. After pouring the milk into a saucepan, bring it to a boil, then put the pumpkin with cinnamon, sugar and salt there.

2. Thoroughly mixing all the ingredients, cook the porridge over low heat with occasional stirring. It can be considered ready when the boiled pumpkin cubes begin to separate into fibers. Having flavored ready porridge butter, serve it to the table.

Recipe 2: Semolina with pumpkin

Very light and at the same time nutritious dish, thanks to milk and semolina. Both adults and children will love this porridge.

Ingredients:

300 gr. peeled pumpkin,
2 tbsp. l. decoys,
200 gr. milk,
1 tsp butter,
sugar and salt to taste.

Cooking method:

1. Cut the pumpkin into small cubes. Pour 0.5 cups of milk into a saucepan, bring it to a boil, add pumpkin to it and cook over low heat until it is soft.

2. Mix the rest of the milk in a saucepan with the same amount of boiled water, bring the resulting mixture to a boil.

3. Add semolina with sugar and salt to it, not forgetting to constantly stir the contents of the saucepan. After preparing the semolina, put the pumpkin into it, mix well, add the butter, then, closing the pan with a lid and covering with a towel, leave it to brew for about 10 minutes.

Recipe 3: Pumpkin porridge in the oven

Like any dish cooked in the oven, this porridge has a special aroma and taste. It has everything to claim the title of the best breakfast: millet, pumpkin, honey and butter. A very nutritious and tasty dish.

Ingredients:

1 glass of millet;
400 gr. water;
800 gr. pumpkins;
50 gr. Sahara;
2 tbsp. l. honey;
40 gr. butter;
a pinch of salt.

Cooking method:

1. Rinse the millet well, pour boiling water over it and leave for 5 minutes.

2. Cut the pumpkin into small cubes.

3. Adding sugar and salt to the swollen millet and mixing the resulting mass well, put it in a baking dish. Laying pumpkin cubes on top, pour over honey and spread the oil.

4. Covering the form tightly with foil, place it in a well-heated oven and bake for 1 hour. Then, taking the porridge out of the oven, keep the dish under the foil for about 10 more minutes, mix and serve.

Recipe 4: Millet porridge with pumpkin

Very tasty porridge made from millet and pumpkin, in which the components are laid out in a pot in layers and baked.

Ingredients:

200 gr. millet;
400 gr. pumpkins;
800 ml. milk;
50 gr. Sahara;
to taste cinnamon with cardamom.

Cooking method:

1. Rinse the millet well, put it in a saucepan and fill it with water. Then, putting the saucepan on the fire, bring to a boil, then drain the water.

2. Having cleaned the pumpkin from the peel and seeds, we rub it on a coarse grater. Then add sugar with cinnamon and cardamom to it, mix everything thoroughly.

3. We spread pumpkin, millet, pumpkin again in a pot in layers. Pour everything with milk so that the pumpkin and millet are covered by 2 fingers. Then we put the pot in a well-heated oven and cook the porridge for about 50 minutes.

Recipe 5: Pumpkin Porridge in the Microwave

Pumpkin porridge is very popular among lovers of a balanced diet. However, some people do not have enough time to prepare healthy meals. For them, we provide a recipe for "quick" pumpkin porridge, which is cooked in the microwave.

Ingredients:

200 gr. pumpkins;
2 apples;
1 st. l. sesame;
20 gr. flax seeds;
1 tsp honey;
vanillin on the tip of a knife.

Cooking method:

1. Cut the peeled pumpkin into small cubes or strips (if desired, you can take a large grater and grate).

2. We clean the apples from seeds, then, cutting them into small cubes, mix with sesame seeds, flax seeds and vanilla (on the tip of a knife). We put it in the microwave, turn it on to maximum power and cook the porridge for about 20 minutes. When it cools down, add honey.

Pumpkin porridge - helpful tips experienced chefs

It is best to use nutmeg varieties of pumpkin for making porridge. Porridge made from such a pumpkin is tasty both hot and cold.

Pumpkin porridge can be prepared directly from the pumpkin itself or with the addition of various cereals. Usually millet or rice is used for these purposes, sometimes semolina, corn grits or oatmeal.

It is customary to fill pumpkin porridge with butter, sugar and milk. You can significantly improve the taste of porridge if you supplement its taste with honey, nuts, prunes, raisins or dried apricots.

Try this delicious and proven recipe for millet porridge with pumpkin. This is the best breakfast you can think of for both kids and adults. Millet porridge with pumpkin will take care of your health, give you energy for the whole day, and protect you from illness and stress. The porridge is easy to prepare, it turns out tender and fragrant. If desired, you can cook pumpkin millet porridge in water, you can with milk, add raisins, nuts or cinnamon.

Ingredients:

• 1 glass of millet
• 500 gr. pumpkins
• 2.5 cups of water
• 1-2 tbsp. milk
• 2-3 tbsp Sahara
• a pinch of salt
• 40 gr. butter
• raisins (optional)
• cinnamon (optional)

• For millet porridge, we need 500 grams of pumpkin. Pumpkin choose orange and sweet. Since the pumpkin is a dense vegetable with a fairly strong skin, we attract helpers from the strong half to the kitchen to help cut and clean the pumpkin.
• We cut the pumpkin into cubes, it can be quite large. Some people prefer to grate the pumpkin, but this is quite tedious, then I will reveal the secret of how to grind the pumpkin without the slightest effort in just a minute.

• So, pour the chopped pumpkin with water, we need 2.5 cups of water. There is no point in boiling pumpkin in milk; it boils better in ordinary water.

• We put the pan on the fire, cook the pumpkin for 15 minutes. After this time, pumpkin pieces lose their density and hardness. If you want the millet porridge to have no pieces of pumpkin or that the pieces are small, then we crush the pumpkin with an ordinary potato crusher.

• I usually leave a small amount of pumpkin cubes un-pressed, and crush the rest.
• The next step is to add millet to the boiled pumpkin. A very important point: the cereal should first be sorted out, because. pebbles, pieces of earth, etc. are quite often found in millet.
• To make millet porridge with pumpkin tasty, the cereal should not just be washed, but poured with boiling water, and then drained. All the dust is gone and, importantly, the bitterness inherent in millet is gone.

• After adding millet to the pumpkin, put a pinch of salt, and then continue to cook the porridge over low heat under the lid. Cook for 15 minutes, watching so that the porridge does not burn.
• Usually by this time the millet is almost ready, add butter and sugar to taste. It is not worth saving on oil, it is oil that softens the taste of millet, makes millet porridge with pumpkin tender.

• The amount of sugar depends on the sweetness of the pumpkin, so let's try it. It is important not to shift so that the pumpkin porridge does not turn out cloying.

• And the final moment - be sure to add milk (boiled or pasteurized) to millet porridge with pumpkin so that it does not curdle. How much milk to pour depends on what kind of porridge you like, liquid or thick. I usually pour quite a lot of milk, because. millet then still comes and additionally takes liquid.

• Boil the porridge for a couple of minutes, if desired, add raisins or cinnamon. Turn off the fire, leave the porridge for 15-20 minutes to infuse.

• That's all, tasty and healthy millet porridge with pumpkin is ready, served with milk. Whoever wants, he drinks the porridge with milk, whoever wants - adds it to the porridge, as in the photo))))). See also,

Completely changed the situation. Her detailed story about pumpkin dishes contains as many as 3 (three!) Recipes called pumpkin porridge and each recipe is useful and delicious porridge- from my grandmother, each one is saved and tested many times. Study for health!

How nice it is to indulge in childhood memories!
It's nice to look at photos where everyone is young and smiling!

Dishes associated with my grandmother (and only with her, no one else cooked this), these are pumpkin dishes.

Now many vegetables and fruits are in supermarkets. all year round, and in those relatively old times, when I was little, I could only see a pumpkin at my grandmother's in the garden during the summer holidays. At that time, pumpkins were not sold in city stores. And for me it was a kind of exotic.

Pumpkin dishes: Baked pumpkin

Of course, my grandmother baked pumpkin in a Russian oven. Much later I did it in a conventional oven.

For baking, Grandma used to use a sweeter variety of pumpkin (the pumpkin was dark green on the outside and orange on the inside). By the way, other varieties of pumpkin, yellow or with pinkish-gray hues, were fed to cows.

Cooking sequence

• First, wash the pumpkin, cut it in half and clean out the seeds. When cleaning, remember that the inside of the pumpkin is sweeter.
• Then we cut the pumpkin into long pieces, like a melon.
• Then we cut each large piece into small pieces, 2-3 cm in size.
• We do not peel the pumpkin!
• Lay the pumpkin slices skin side down on a baking sheet.

Grandma, of course, did not sprinkle anything on the pumpkin. And when I cooked for my children, I sprinkled it with sugar (we don’t have such a sweet variety of pumpkin). But then the sugar melted, and sugar syrup, getting on a baking sheet, burned. Perhaps it is better to sprinkle the pumpkin with cinnamon before baking to enhance the flavor, and sprinkle the already baked pumpkin with powdered sugar (this is my modernization of the recipe).

• We bake the pumpkin for 20 - 30 minutes (it all depends on the power of the oven) at a temperature of about 180 - 200 degrees.
• As soon as the tops of the pieces turn brown, you need to take out the pumpkin!
• Baked pumpkin can be eaten both warm and cold. And her taste is slightly honey (especially in the dark tops)!

Pumpkin dishes: Millet porridge with pumpkin

Since I could eat millet porridge with a pumpkin only in the month of August, being with my grandmother in the village, it always evokes in me special feelings associated with memories.

And now this pleasure with a pumpkin can last almost a whole year, thanks to a developed trading network.

To cook delicious porridge with pumpkin, you need to work a little more than usual.

There are several nuances

Porridge will be more delicious if the cereal is thrown into a pumpkin decoction. Then the cereal will be saturated with pumpkin flavor.
But pumpkin takes a long time to cook, so choose what works best for you: either spend time chopping the pumpkin, or wait longer for it to cook. And now to the recipes!

Porridge with pumpkin: Grandmother Natalka's recipe

The photo shows grandmother Natalka with her granddaughter Natasha, 1955.

For two servings of porridge you need:

• 1 glass of milk (250 g);
• 1 glass of water (250 g);
• 1 cup (200 g) millet
• 3 - 4 pieces of pumpkin (500 g);
• 3 teaspoons of sugar;
• 2 pinches of salt;
• 30 g butter.

Cooking sequence:

• Wash the pumpkin, cut it in half, select the seeds, cut off a few pieces; clean the skin.
• We cut large pieces of pumpkin into small pieces (I use a shredder, but I don’t like grating: on the one hand, it takes a long time, on the other hand, then the pumpkin boils too much, there is no taste).
• We put a pan with milk and water on the fire.
• Add sugar - 2 teaspoons.
• Bring to a boil and add chopped pumpkin.
• Cook over medium heat for 10-15 minutes (so that the pumpkin becomes soft and you can knead it).
• In the meantime, we prepare millet groats: we sort it out and wash it several times (I recommend buying more expensive groats, as they are cleaner).
• Remove the pan with the pumpkin from the heat, knead the pumpkin with a pusher or potato masher.
• We put the pan with boiled pumpkin and milk back on the fire, add 1 more teaspoon of sugar and 2 pinches of salt.
• Bring to a boil and add the washed millet, mix everything well.
• Cook, stirring occasionally, for about 20 minutes, with a strong thickening of the porridge, add a little milk.
• Add butter to the finished porridge.
• It would be nice to leave the porridge in a warm place to soak for 20-30 minutes.

Occasionally my grandmother pampered me with honey, adding it to the finished porridge.
It was a meal!

Later, when my children were already growing up, I came across another recipe for pumpkin porridge, according to which my mother-in-law, the grandmother of my children, cooked.

Pumpkin Porridge: Grandmother Fani's Recipe

In the photo - grandmother Fanya with her granddaughter Asya, 1987.

The main difference between Grandma Fani's recipe was that millet groats she added rice.

Millet and rice were taken in equal proportions. That is, for 2 servings of porridge you need half a glass of millet and half a glass of rice (it is better to take large roundish rice, it boils well. And thin rice is not suitable in this case, it will be hard).

The taste of such porridge is much softer (for those who do not really like millet).

And most importantly - such porridge is much better for the stomach. Millet with gastritis and colitis causes discomfort in the stomach and intestines, and rice broth envelops the intestinal walls, neutralizing the irritating effect of millet.

To please her grandchildren and make the porridge tastier, Grandmother Fanya added raisins to the porridge at the end of cooking. (Raisins were pre-washed and soaked in boiling water).

Now I myself am a grandmother: I have two wonderful grandchildren.
This is how I cook pumpkin porridge.

Porridge with pumpkin: Grandma Natasha's recipe (that's what my granddaughter calls me)

In the photo - grandmother Natasha with her granddaughter Sonya, 2010.

I do everything as in the first recipe, but 10 minutes before the end of cooking I add semolina (1-2 teaspoons for 1 serving of porridge). It must be carefully sprinkled over the surface of the porridge and stir well so that there are no lumps. The taste of such porridge is noticeably more pleasant than from millet alone.

I also like to add a few pinches of cinnamon to milk porridge 2-3 minutes before the end of cooking.

Just like Grandma Fanya, I like to add raisins.

Now such porridge can be made very quickly from millet flakes.

What is also very important is that such porridges with pumpkin are very useful.
Grandchildren will come to visit, and grandmother has such an unusual and tasty porridge!

At one time, when pumpkins grew in our suburban area, I was very fond of various pumpkin dishes. In addition to porridge, I made casseroles, pies and pumpkin cookies. Back then, there was no Internet with lots of recipes, and cookbooks were in short supply. Therefore, I had to invent something myself, and someday I will write about it.

And now I want to return to the origins with my soul and thoughts: to remember the great-grandmother and great-great-grandmother of my grandchildren and listen to the unique Ukrainian singing that they loved so much: “The sun is low, the evening is close, I’m going to you, my heart” ...

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