PUMPKIN PORRIDGE

OK a few things frendz.

1- I’m not a porridge person… AT ALL.

2- This recipe was accidentally created.

Yes, I accidentally made pumpkin porridge. Here’s the thing: when I’m hungry, I love to eat nice flavourful wedges of baked pumpkin (especially the deep orange variety). It’s filling and has a comfort-food side to it. But the other day, I smooshed it and cooked it into coconut milk because I wanted to eat something with a puree-like consistency.

Then, I started to add nutmeg and cinnamon and my sweetener of choice (at this time, stevia). And boom- all of a sudden, this thing turned into pumpkin porridge lol.

Although I’m sure other people have made this before- my intention when I made it was completely accidental. Like many of the recipes you see on this blog 😀

Either way, it was DELISH! Below is a grain/oat free recipe but PLEASE feel free to toss in your add-ons!!!

Pumpkin Porridge (makes 1-2 servings):

You’ll need:

  • 400gr/14oz pumpkin (the deep orange variety or butternut squash)
  • 1/2 – 1 cup coconut milk
  • 1 tsp tapioca starch mixed into a tiny bit of water
  • Sweetener of choice
  • Spices of choice
  • Pinch of salt

The process:

  • Peel the pumpkin, dice and cook it (either steam, boil or bake) until soft.
  • Once the pumpkin is cooked, mash it with the back of a fork.
  • In a pot, add the coconut milk and pumpkin and cook everything together on medium heat. Add more coconut milk to your desire. 
  • Add the tapioca starch (mixed into water)- this will “thicken” the porridge as we’re not using oats/other here.
  • Finally, add sweetener of choice, spices and a pinch of salt.
  • Enjoy!

 

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