10 Oct 2015

Purridge aka Pumpkin Porridge



I just discovered that it's World Porridge Day today! Apparently its aim is to raise money for charities who provide nutritious daily meals and education to starving children in developing countries which seems a bit similar to Nälkäpäivä (Hunger Day) in Finland. I had a post just to the spot, awaiting in the drafts' section. While it might seem improper to link starving children to what to cook today (as we have the luxury to eat what tickles our fancy at the moment), but this is a very affordable dish so you could give the rest of your meal budget to charity then.

I just love pumpkins/winter squash <3 My favorite one is the Japanese kabocha, but since I can't get it
here, Hokkaido or butternut sqaush is a good substitute. Last spring I published a recipe for Cinnamon (Bun) Oatmeal, so now I'll continue with the "making-a-pastry-into-a-porridge" theme to Pumpkin (Pie) Porridge.



Purridge aka Pumpkin Porridge


serves 1

200 ml water
80 ml rolled oats
80 ml pure pumpkin puree
1 Tbsp (brown) sugar
1/2 tsp cinnamon, or to taste
a pinch of salt
a few drops vanilla extract
optional: ground nutmeg, ground cloves
To garnish: (black) sesame seeds (totally optional)

Cook your oatmeal according to the instructions of the package, or do it my way: combine water and rolled oats in a pot, let sit for 5 minutes, bring to boil and lower the heat to minimum, even turn it off, if you're using non-induction stove (or other not-so-very-quick to react stove). Leave to simmer under a lid (the time varies according to the type of the oats).

Once the porridge is silky soft and ready to eat, add the pumpkin, sugar, cinnamon, salt, vanilla and optional spices. Stir it even and let everything warm up under a lid for a minute or so. Transfer to a bowl and add more cinnamon on top or garnish with sesame seeds.

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