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Lean porridge with pumpkin

Lenten Pumpkin Porridge

Delicious pumpkin porridge made with water and honey! Let's give it a try!!! I'm especially fond of pumpkin cooked in a slow cooker — so tender and fragrant. In the fall, after the harvest, nearly every home has pumpkin on hand, and everyone knows what tasty porridges you can make from it. But I've found an even more delightful way to cook it. Just for you — lenten pumpkin porridge.

Maria Kruus

Recipe author

Composition / ingredients

Servings:

Wheat groats

Pumpkin

300

Vegetable oil

Water (or 5)

Honey

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 4 g

Fats 4 % 1 g

Carbohydrates 80 % 20 g

105 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

Here's what you'll need: 300 g pumpkin, 2 cups wheat groats, 4 cups water, salt to taste, 1 tablespoon sunflower oil, and 1 tablespoon honey.
Step 2:

Sort through the groats, rinse them, and pour boiling water over the wheat.
Step 3:

Cut the pumpkin into several large pieces, peel it, and cut into cubes.
Step 4:

Fry the pumpkin in a skillet on all sides, adding 1–2 tablespoons of oil.
Step 5:

Add the rinsed groats and pumpkin, cover with water, and cook over low heat until done — don't forget to salt it and stir in the honey at the end. Let it rest for 30 minutes, and it's ready! It cooks slowly but easily. The flavor is on the mild side, so I'd suggest serving it with prunes, dried apricots, or biscuits. The honey and pumpkin together give it a floral aroma. Everything in this porridge is natural and wholesome — great for a fast and for anyone watching their diet. Wishing you a peaceful fast.

If you're making the pumpkin porridge in a slow cooker, use the "milk porridge" setting and add the honey right at the start. Once the porridge is done, cover it and let it sit for half an hour.