Slavic Millet Pumpkin Porridge (Vegan)

Anastasia

4 years ago

Funny, but I used to hate pumpkin porridge as a child. It took me a while to start eating pumpkin and winter squash again and still I enjoy it only in creamy blended soups or spicy dishes.

But recently I’ve received a request to make this Slavic pumpkin porridge so I had no choice but to make it work for me this time. And if I like it you will love it for sure.

The trick is to use pumpkin purée instead of chopped pumpkin. It makes an extra creamy porridge with a well-balanced sweet flavor. If cooking with plant-based milk you can add less or no coconut cream at all and use more milk instead.

Rinse millet couple of times until water runs clean. Cover with filtered water or plant-based milk, add pinch of salt and bring to a boil. Lower the heat, cover and cook for 10-15 minutes or until all the liquid is absorbed.

Then add coconut cream, pumpkin purée, favorite sweetener and ground cinnamon. Stir well, cover and cook for another 5 minutes.

Top with shredded coconut, nuts or seeds of your choice and serve.

Slavic Millet Pumpkin Porridge (Vegan)

Slavic millet porridge with pumpkin purée and coconut cream. Vegan and gluten-free.

Author: Anastasia
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 minutes
Yield: 2
Category: Breakfast
Cuisine: Slavic, Ukrainian

Ingredients

2/3 C millet
2 C water or plant milk
1/4 C coconut cream
1/2 C pumpkin purée
2 tbsp agave or maple syrup
1/2 tsp ground cinnamon
pinch of salt

Instructions

Rinse millet couple of times until water runs clean. Cover with filtered water or plant-based milk, add pinch of salt and bring to a boil. Lower the heat, cover and cook for 10-15 minutes or until all the liquid is absorbed.
Then add coconut cream, pumpkin purée, favorite sweetener and ground cinnamon. Stir well, cover and cook for another 5 minutes.
Top with shredded coconut, nuts or seeds of your choice and serve.