I recommend everyone to include millet milk porridge with pumpkin in their diet. It is not only very tasty, but also healthy. We talked about the benefits of pumpkin in the article - and it also talks about how to choose a pumpkin, how to store it and what to cook from it. If you do not grow pumpkin in your garden, you can easily buy it at markets or supermarkets. I especially like butternut squash, it has a stronger flavor and is sweeter. This pumpkin is perfect for milk porridge. But any other variety is also suitable for this dish. So, in detail - how to cook millet porridge with pumpkin.

What is necessary:

• 1 cup millet
• 2 glasses of milk
• 4 glasses of water
• 400 g pumpkin
• 3-4 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp cinnamon

Delicious millet porridge with pumpkin

It’s not difficult to cook delicious porridge with milk, the main thing is to choose the ratio of millet and pumpkin for yourself. Some people like more pumpkin, others less. I took the average amount of pumpkin, and you choose the most suitable amount for yourself.

Regarding milk and water! You can cook this porridge only with milk, then take 6 glasses of milk. I prefer to cook in a ratio of 2:4. If you wish, this proportion can be changed as desired. You can cook it in water, but it’s still better to take at least 1 glass of milk for cooking, this will improve the taste and consistency of the porridge.

It is better to sort the millet before cooking to prevent small pebbles from getting on your teeth. Pour into a bowl and rinse several times until the water is clear. It is recommended to rinse the millet one last time with hot water or pour boiling water over it to remove the bitterness.

Peel the pumpkin and cut into pieces. Choose the size of the pieces yourself. Some people like it bigger, like me, and some like it smaller.

Pour the washed millet with milk and hot water. I take boiling water. Place on the stove, bring to a boil and add pumpkin pieces, sugar, and salt.

When it boils, reduce the heat and cook over medium heat until tender, 20-25 minutes. Add cinnamon in 10 minutes.

After removing from the stove, let the milk porridge brew for a while and serve the delicious aromatic porridge with pumpkin, adding a piece of butter.

Millet porridge is a very healthy dish. It can be prepared in different ways, combined with completely different products: from meat to dried fruits. However, the most popular product that is added to it is pumpkin pulp. It, perhaps, combines most successfully with millet porridge to taste, making it even healthier and richer. We will teach you how to cook porridge with pumpkin as quickly and tasty as possible.

Millet porridge with pumpkin in milk

Many housewives do not know how to cook millet cereals correctly, so they end up with a bitter taste. In order to get rid of the unpleasant aftertaste, the water in which the millet is cooked must be drained immediately after boiling and the grains must be rinsed thoroughly.

Ingredients:

• Millet cereal - three quarters of a glass
• Pumpkin pulp – 300 g.
• Milk – 1 glass
• Sugar - to taste (about 2 tbsp)
• Salt - to taste
• Butter - for serving

Cooking method:

The process of preparing millet porridge is quite lengthy. To begin with, all products need to be prepared separately. To do this, rinse the millet cereal thoroughly under running cold water. Place it in a saucepan with a small amount of water and bring to a boil. When the water begins to boil and foam appears, it needs to be drained and the cereal thoroughly rinsed again. Place about 2 cups of water in a saucepan with cereal and return to the heat. Cook for 10 minutes.

At the same time, put a second saucepan on the fire, fill it with 2 glasses of water and cut the pumpkin into cubes. Bring to a boil and also cook for 10 minutes. When time has passed, add pumpkin pieces to the millet. Salt and add sugar. Cook together for another 10 minutes.

After time has passed, pour milk into the already thickened porridge. Cook over low heat, stirring constantly, for about 15-20 minutes. Then remove the pan from the heat, cover with a lid, wrap in a blanket or fur coat and leave to steam for 20 minutes.

Place the finished porridge on plates and garnish with pieces of butter.

Millet porridge with pumpkin in pots

Millet porridge can not only be boiled, but also baked. This porridge turns out especially tasty in ceramic pots. If you find “empty” porridge too boring, you can diversify it with raisins, dried apricots, prunes, add sugar, honey or something else to taste.

Ingredients:

• Millet cereal – 300 g.
• Pumpkin pulp – 400-500 g.
• Milk – 1 l.
• Butter – 200 g.
• Salt - to taste

Cooking method:

Peel and rinse the pumpkin if necessary. Cut the pulp into small pieces.

Pour the milk into a saucepan and put on fire. When the milk starts to boil, add the pumpkin pieces. Cook over low heat for about 5-7 minutes.

During this time, rinse the millet in warm water. When time has passed, add the washed cereal to the pumpkin. Add salt, stir, cover and leave to cook for 10 minutes.

Place a large piece of butter on the porridge. Cover the pots with lids.

Preheat the oven to 180 degrees. Place pots of porridge in it for 35 minutes.

Serve the porridge directly in the pots.

Millet porridge with pumpkin and apples

Boil and then bake in the oven aromatic millet porridge with pumpkin puree and apples. Regular consumption of this dish, thanks to the large amount of vitamin B2, will make your hair and skin healthy and beautiful.

Ingredients:

• Millet cereal – 400 g.
• Milk – 800 ml.
• Peeled pumpkin – 300 g.
• Apples – 250-300 g.
• Butter – 150 g.
• Salt - to taste

Cooking method:

Boil about a liter of water, remove it from the heat and pour the millet into it. Stir vigorously with a spoon to rinse the millet. Then drain the boiling water and rinse the millet thoroughly with warm water. Pour a liter of warm water into the millet, put it on fire, add salt, stir.

Bring the millet to a boil, cook, skimming off the foam with a slotted spoon, for about 10 minutes. The water should be almost completely absorbed into the porridge, so try to stir it all the time.

During this time, rinse the pumpkin. Cut it into medium pieces, pour in the remaining milk and put on fire. After boiling, cook for about 15 minutes. Check readiness with a fork or knife - the pumpkin should be soft. If not, cook for another 5-10 minutes. Mash the prepared pumpkin pulp with a masher or grind in a blender until pureed.

Peel the apples and cut into fairly small pieces.

Mix porridge, pumpkin puree, apple pieces and almost all the butter.

Preheat the oven and grease a baking dish with the remaining butter. Place the porridge with pumpkin and apples into the pan and smooth the surface with a spoon. Place the porridge in an oven preheated to 190 degrees. Bake for approximately 15 minutes.

Millet porridge with pumpkin and condensed milk in a slow cooker

If you don't want to stand at the stove, stirring the porridge so that it doesn't burn, use a slow cooker. With its help, you can easily prepare sweet and very tasty millet porridge with pumpkin with condensed milk.

Ingredients:

• Millet cereal – 2 multi-cups
• Pumpkin – 300 g.
• Condensed milk - half a can
• Water – 5 multi-glasses
• Butter – 50 g.
• Salt - to taste

Cooking method:

Rinse the millet cereal thoroughly. Then transfer it to the multicooker bowl.

Rinse the pumpkin pulp, cut into small pieces and place in a bowl on top of the cereal.

Pour water into the condensed milk in small portions, stir thoroughly with a spoon or whisk until smooth.

Pour the diluted condensed milk into the slow cooker on top of the millet and pumpkin. At this stage you should add salt and, if desired, a little butter.

Close the multicooker lid, set the “Milk porridge” mode, cook until the beep sounds.

Then open the lid, stir the porridge, close it again, set the “Warming” mode and leave to brew for another 20 minutes.

Place the finished porridge on plates. You can additionally pour condensed milk on top.

Millet porridge with pumpkin is one of the most delicious, healthy and popular dishes in our country made from this wonderful orange vegetable, which belongs to the category of seasonal autumn-winter dishes. During this period, pumpkin will probably be found in almost every home, because it is quite easy to grow in the garden, and in addition, it is stored for quite a long time at room temperature. In addition, pumpkin tolerates freezing very well and does not lose its unique benefits and taste properties, so freezing peeled and diced pumpkin allows you to get an excellent preparation for the winter, extremely convenient for later preparing soups, cereals, desserts and other delicious dishes from it. .

Today I want to offer you a simple recipe for millet porridge with pumpkin, which is best cooked with milk, although this is purely a matter of taste, and if desired, milk can be safely replaced with plain water. Moreover, pumpkin gives this porridge such a deep taste and rich consistency that it practically overshadows all other components of the dish. Since pumpkin tastes like a cross between a vegetable and a fruit, this porridge can be perceived by your household as a hearty, solid meal, and even as a delicious dessert dish. Therefore, millet porridge with pumpkin usually always goes with a bang and is very popular among children and adults.

Millet cereals and pumpkin form an unusually harmonious union, not only due to their taste properties, but also in terms of the benefits that they can jointly bring to our health. These plant products are especially rich in various minerals that strengthen bones and muscles, heal the nervous and endocrine systems, and also have a beneficial effect on the condition of the heart and blood vessels. In addition, millet is able to remove waste, toxins and radioactive substances from the body, and pumpkin contains a record amount of vitamin A precursor, which has antioxidant and, therefore, rejuvenating properties.

Be sure to try making millet porridge with pumpkin using this simple recipe, and I am sure that both large and small members of your family will like it. This hearty, aromatic porridge with tender pieces of sweet sunny pumpkin will perfectly lift your spirits and give you a boost of energy for the most successful and productive day. In addition, the calorie content of millet porridge with pumpkin is only 82 kcal per 100 g of finished dish, which is noticeably less than most popular types of porridge. And if we take into account the fact that pumpkin has the property of accelerating metabolism and thus promoting weight loss, then this porridge is simply an ideal dish for getting rid of excess calories without hunger and unnecessary suffering. Delicious and aromatic millet porridge with pumpkin, cooked in milk, will serve you as an excellent breakfast, giving you a lot of pleasure and great health benefits!

Useful information How to cook millet porridge with pumpkin in milk - a simple recipe for millet porridge with pumpkin on the stove with step-by-step photos

INGREDIENTS:

• 1 tbsp. millet (200 g)
• 300 g pumpkin
• 300 ml milk
• 300 ml water
• 2.5 tbsp. l. Sahara
• a pinch of salt
• butter to taste

COOKING METHOD:

1. In order to cook millet porridge with pumpkin, peel and cut the ripe sweet pumpkin into small cubes.

2. Place the pumpkin in a saucepan and add an arbitrary amount of cold water so that it lightly covers the vegetables.

Advice! Millet porridge should be cooked in cast iron, metal or ceramic dishes with a thick bottom, which ensures uniform heating and simmering of the cereal. Enameled pans are not suitable for this purpose, since the porridge in them quickly burns, which gives the dish a not very pleasant taste and appearance.

3. Bring the pumpkin to a boil over medium heat and cook for 10 minutes.

4. In the meantime, millet cereals must be sorted out and damaged grains, which are often found in it, must be separated. Then place it in a fine sieve and rinse with cold tap water, then rinse with boiling water.

Cold water will wash away dust and possible contaminants from the grain, and boiling water will help remove the bitterness that appears during long-term storage of millet. This type of cereal contains more fat than other grains, so over time they tend to go rancid and give the porridge a less than pleasant taste. I also advise you to smell the millet before cooking and do not use the grain if you feel an unpleasant, pungent aroma.

5. Place the millet in a saucepan with the pumpkin and cook, stirring, for about 5 minutes, until all the water is absorbed and the cereal swells.

6. Mix milk with water in equal proportions and pour about half of this mixture into a pan with porridge.

7. Cook millet porridge with pumpkin over low heat for 20 minutes, stirring frequently and adding the remaining milk as it boils. At the end of cooking, the porridge should be slightly liquid, as it will thicken during the infusion process.

8. Season the finished millet porridge with salt and sugar.

I've indicated a minimum amount of sugar for these ingredient ratios, but you may need to add a little more if the pumpkin isn't too sweet or you just prefer something savorier.

9. Cover the pan with porridge with a lid, you can also wrap it in something warm and let it brew for 15 - 20 minutes. During this time, the porridge will swell even more and become very rich and aromatic.


Tender, thick and very tasty millet porridge with pumpkin in milk is ready! When serving, it is recommended to additionally flavor it with a piece of butter. Bon appetit!

Pumpkin porridge in combination with cereals is a dish that mothers often feed in childhood. It is also popular among lovers of healthy and wholesome food, because in this porridge, even after heat treatment, many useful vitamins and microelements are preserved.

Most often, millet porridge with pumpkin is prepared in the cold season; it is perfect both as a healthy breakfast and a light dinner.

The simplest and most familiar recipe for millet milk porridge was prepared by our mothers in childhood. Millet porridge with pumpkin in milk turns out sweet and aromatic.

Products:

• 1 tbsp millet cereal
• 3 tbsp milk
• 500 g pumpkin pulp
• 1 tsp sugar
• ½ tsp salt.

Step-by-step preparation of milk porridge:

First you need to prepare the pumpkin: wash it well, trim off the remaining stem and peel the skin. To ensure that the pumpkin cooks well and quickly, cut it into small pieces - the smaller the size, the faster the pulp will cook.

Pour the milk into an enamel container and heat it up. When almost hot, add pumpkin pieces, sugar and salt. Cook for a quarter of an hour.

Rinse the millet through a sieve with running water and add to the almost finished pumpkin porridge. Mix well and cook at low temperature for another third of an hour. Readiness is determined by the degree of thickening of the porridge.

To ensure that the dish is infused and thoroughly steamed, the container is wrapped in a blanket for an hour. An alternative is to keep it in a water bath for half an hour.

Advice. A dish prepared with homemade cow's milk will be much more flavorful, satisfying and healthier than with store-bought milk.

Recipe for cooking with water

Porridge boiled in water has a slightly fresher taste than milk porridge. However, it remains just as tasty and healthy. The dish is suitable for those who do not like dairy products or are lactose intolerant.

Ingredients for water porridge for 6 servings:

• 750 g pumpkin
• 3 glasses of water
• 1.5 cups millet cereal
• ¼ tsp fine salt
• 1 tbsp butter for dressing.

How to cook millet porridge with pumpkin in water:

First of all, prepare the cereal: rinse through a fine sieve under running water, then pour boiling water over it and leave for a few minutes.

Pour water into an enamel pan and set to heat. Dissolve salt.

While the millet is infused and the water is boiling, prepare the pumpkin: peel, rinse and cut into small cubes, 1*1 cm in size. Place in boiling water and cook for 10-15 minutes.

Add millet porridge to the pumpkin cubes, mix well and leave to cook under the lid for another third of an hour, while reducing the heat. The contents must be stirred periodically.

Turn off the heat, add oil, close the lid tightly and cover with a towel. Leave the dish to simmer for half an hour. Then mix thoroughly so that the butter is evenly distributed and can be served.

Important. When cooking, be sure to remove the seeds and peel.

Milk millet with pumpkin in a slow cooker

Many housewives have long appreciated the convenience of preparing dishes in a slow cooker. This amazing device allows you to cook almost anything - from scrambled eggs to borscht. And pumpkin porridge with millet was no exception.

Ingredients for a dish for 3 servings:

• 1 stack of millet
• ½ liter of water
• 2 cups grated pumpkin
• ½ tsp salt
• 1 tbsp sugar
• 2 tbsp butter.

Cooking millet porridge with pumpkin in a multicooker is accessible even to a novice cook - you just need to put all the above ingredients together in a multicooker bowl. Cooking lasts 1 hour 10 minutes in the “Milk porridge” mode.

Before serving, mix the porridge thoroughly with a silicone or wooden spoon.

Milk porridge baked with pumpkin in the oven

It is believed that the taste of pumpkin goes best with rice porridge. In this recipe, we suggest mixing millet and rice, adding a little raisins - the porridge will turn out tender and moderately sweet.

Ingredients for 2 servings:

• 200 grams of fresh pumpkin pulp without peel
• ¼ cup rice
• ¼ cup millet
• 1.5-2 cups of milk (more if you like thin porridge)
• 1 tbsp butter
• ½ tbsp sugar
• ½ tsp salt
• 1 cup light raisins.

Cooking millet porridge with pumpkin in the oven:

Preheat the oven to 180 degrees. For cooking, it is recommended to use a cauldron or a duck roaster.

Boil water in a saucepan. Dilute the salt. When the liquid boils, add the washed rice and millet and cook for 2-3 minutes, then turn off the heat and drain the liquid.

Cut the washed and peeled pumpkin into small cubes. Place cereal, raisins, and butter in a cauldron. Pour the entire contents with milk so that its level does not completely cover the cereal mixture. Place pumpkin on top and sprinkle with sugar.

Cover the casserole with a lid and place in the oven for a third of an hour. Then turn off the oven and leave to brew for another quarter of an hour. Mix layers before serving.

Recipe with honey and dried fruits

A dish with honey and dried fruits turns out incredibly sweet and healthy. This option is recommended to be prepared during the cold season, when a person’s immunity weakens. Porridge will provide a huge amount of vitamins and microelements that energize and strengthen the immune system.

Ingredients for preparing a dish for 2 servings:

• 4 tbsp rice cereal
• 2 tbsp millet
• 4 dried pears
• 8 dried peaches
• 200 g dried pumpkin pieces
• 6 pieces dried apricots
• 1 glass of milk
• 4 tbsp honey (preferably liquid)
• 2 cinnamon sticks
• ½ tsp vanilla extract.

How to cook sweet porridge:

Cut dried apricots, pears, pumpkin and peaches into small pieces, pour boiling water to the top, add cinnamon and bring to a boil over low temperature, stirring continuously. When it boils, add vanilla and honey, stir thoroughly and let it brew.

Rinse the millet cereal and pour boiling water over it for 15-20 minutes.

While the fruit mixture is infused, bring the milk to a boil. When it boils, pour it over the cereal and cereal so that the milk covers the porridge. Cover with a saucer or lid for a few minutes. Then stir in the fruit mixture and serve.

Millet porridge with rice

Tender, aromatic and very nutritious milk porridge made from rice and millet will be an excellent dinner for the whole family.

Ingredients for cooking:

• 2 tbsp water
• 1 tbsp milk
• ½ cup millet porridge
• ½ cup rice cereal
• 2 tbsp sugar
• ½ tsp salt
• 1 tbsp butter.

Cooking:

Rinse both cereals under running water and cook in water. After boiling, boil for 10-12 minutes.

Heat the milk in a separate container and pour it into the almost finished porridge. If the milk is cold or at room temperature during pouring, it will curdle and the dish will not turn out.

Add salt and sugar to the dish. During the cooking process, the porridge needs to be stirred periodically.

Turn off the stove, put a piece of butter on top of the porridge and leave for 5-7 minutes. During this time, the butter will melt and the porridge will infuse. Then mix and serve.

On a note. Before serving, the dish can be supplemented with raisins, candied fruits or grated chocolate. Another option is to add 2-3 teaspoons of jam or preserves.

Porridge made from pumpkin and millet, cooked in pots, turns out boiled, tender and juicy, imbued with the nutmeg aroma of pumpkin pulp. This option is closest to how the dish was prepared before - in the oven, on the fire.

Products for cooking:

• 300 g pumpkin pulp
• 1 liter of milk
• 300 grams of millet cereal
• 1.5 tbsp oil
• 2 tbsp sugar (adjust to taste)
• ½ tsp salt
• 1 packet of vanillin or vanilla sugar.

Cooking porridge in pots:

The first step is preparing the pumpkin - peeling and cutting into small pieces.

Millet cereals must be rinsed with water several times. In this way, dust and small debris are removed from the cereal. Sometimes cereal gives a bitter taste to the finished dish, which you can get rid of by pouring boiling water over it for 3-5 minutes. The boiling water with the released bitterness is drained.

Place pumpkin sticks and cereal into pots in layers, sprinkle sugar, vanilla and salt on top. It is better to add oil at the end, when the dish is almost ready. A piece of butter is placed on top and stirred before eating the dish.

Fill the container with milk to ⅔ capacity. Then cover with lids and place in the oven. You need to cook the dish at a low temperature, no more than 180 degrees. Depending on the temperature, it will take from 30 to 45 minutes to be ready.

Porridge cooked in pots will be even tastier if you add dried fruits to it. It is also worth noting that the oven is not preheated - the filled pots are placed in a cold oven, and then heated at a minimum temperature.