Creamy and Sweet Pumpkin Porridge
Creamy and Sweet Pumpkin Porridge
Super Easy Pumpkin Porridge (Pumpkin Soup): Great for Diet and Patient Meals!
This is a super simple pumpkin porridge recipe I quickly made for my family who was suffering from a toothache. With just pumpkin and milk, you can easily create a wonderful brunch menu! It’s not too high in calories, yet it’s delicious and packed with nutrients, making it especially recommended for the changing seasons. Its smooth texture and subtle sweetness will stimulate your appetite and be gentle on your stomach.
Essential Ingredients- 1 medium-sized kabocha squash
- 600ml milk
- 1/2 teaspoon salt
Cooking Instructions
Step 1
First, wash the kabocha squash thoroughly. Then, cut the squash in half and carefully scoop out the seeds and stringy insides. Place the prepared squash in a steamer and steam for 10 to 12 minutes until tender. It should be soft enough to be easily pierced with a chopstick.
Step 2
Once the pumpkin is well-cooked, remove it from the steamer and let it cool slightly. Then, carefully peel off the skin using a spoon or a knife. Cut the peeled pumpkin into large, bite-sized pieces.
Step 3
Combine the peeled pumpkin pieces and the 600ml of milk in a blender. Blend until the mixture is completely smooth and creamy, with no lumps remaining. It should have the consistency of a smooth soup.
Step 4
Pour the blended pumpkin and milk mixture into a pot. Add 1/2 teaspoon of salt to season. Cook over medium-low heat, stirring occasionally, for about 3 minutes. Be careful not to overcook, as it might become too thick. Just heat it through gently.
Step 5
Pour the finished pumpkin porridge into a nice bowl. If you like, you can add a sprinkle of crunchy nuts or sweet and tangy dried fruits for topping to enhance the flavor and texture. Enjoy it warm immediately for a satisfying and comforting meal.
