Pumpkin porridge with milk and semolina. Recipe for making semolina porridge with pumpkin How to cook pumpkin porridge with semolina

Dessert of semolina porridge with pumpkin

Delicious, simple and tender porridge - dessert.

Compound: for 4 servings

Milk – 1 l;
Semolina – 5-6 tbsp;
Sugar – 2-3 tbsp;
Salt – 0.5 tbsp;
Vanilla sugar – 1 tsp;
Pumpkin – 1 large slice;
Butter – 4 tbsp.

How to cook

1. Peel the pumpkin and cut into cubes with a side of approximately 2 cm;
2. Bring milk to a boil. Throw a pumpkin into it.
3. Bring to a boil again, stirring and add sugar (regular and vanilla) and salt. Then add semolina in a thin stream, stirring constantly (this way no lumps form);
4. simmer over low heat (maintain a simmer) until thickened;
5. Serve hot with a tablespoon of butter on each plate. Or cold: whole or cut into slices (you can top it with jam or syrup). In addition, before serving, cold porridge can be heated in butter.

Simple and tasty pumpkin porridge))

Cooking features and taste

If you don’t have milk or don’t like it, pumpkin porridge can be cooked in water or cranberry, cherry, or blueberry juice.
Then the orange slices will burn brightly against the pink background of the semolina dessert, and the taste will acquire a pleasant berry sourness.

Pumpkin porridge poured out of a mold

When serving, you can add a couple of tablespoons of condensed milk or cream to manno-pumpkin porridge cooked without milk. This is for those with a sweet tooth and fans of thick creamy desserts and creams. This version of sweet porridge is also very popular among men and children.

Pumpkin porridge dessert, awaiting decoration

The diced pumpkin needed for our recipe fits into 1 cup. If you have a little more or a little less orange pieces, throw in as many as you have. The principle works here: the brighter the color, the sweeter the taste))

You can add steamed raisins, pieces of candied fruits or dried apricots to pumpkin porridge. Dried fruits will add a pleasant sourness and further sweeten this delicious meal.

If you are against delicate semolina porridges, you can cook pumpkin with rice or rolled oats, which will add texture to the dish.

Raspberry syrup spreads along the semolina banks)))

The secret of pumpkin porridge cooked with semolina is to constantly stay at the stove, monitor the intensity of the boil and continuously stir (the porridge will not stick to the walls of the pan and will not form lumps).

Enjoy your meal!

The porridge turns out very tasty, bright, like a summer day.
Once cooled, it takes the shape of the container into which it was poured. Therefore, you can place a plate or mold in hot water for a few seconds and, attaching a flat serving plate, turn it over. You will get a beautiful, delicate dessert.
Or you can cut the frozen porridge into slices, and use cookie cutters to cut out all sorts of tasty shapes. The children will be delighted!

Good luck to you and bon appetit!

I brought a pumpkin from my parents, already peeled and seeds removed. I spent a long time choosing what to cook from it and settled on semolina porridge with pumpkin. And all because the girls came to visit on Sunday and didn’t finish the food. The cups were full, I couldn’t put out the yogurt, and the milk in the refrigerator was left unused. So I decided to “attach” him. Since my husband is quite indifferent to porridge, I cooked myself a small portion so that there would only be enough for dinner and lunch.

The composition of semolina porridge with pumpkin includes:

• 200g pumpkin (already peeled);
• 1 tbsp. milk;
• 1.5 tbsp. water;
• 3 tbsp. semolina;
• Salt, sugar - to taste;
• Butter - to taste.

On a note:

If you cook semolina porridge with pumpkin completely in water, without adding milk, you will get a very tasty lean dish.

Method for preparing semolina porridge with pumpkin:

Cut the pumpkin into small pieces (to cook faster)…


... and boil until tender with 1 glass of water. Some recipes advise draining the water in which the pumpkin was boiled, and then pouring either new water or milk, but I didn’t do this - I simply changed the proportions of liquids in the recipe.


Turn the boiled pumpkin into puree using a blender or rub through a sieve.


Mix semolina with half a glass of cold water - this way there will be no nasty lumps in the porridge.




Stirring constantly, pour the water and semolina into the pumpkin puree.


Pour in the milk, add salt and sugar to taste and cook until the porridge is ready. Just don’t forget to stir it so it doesn’t burn.


Pour the finished porridge into plates and serve. Already in plates with porridge you can add a piece of butter. Although I didn’t add it - I found semolina porridge with pumpkin very tender and tasty even without oil.

Semolina is a source of vitamins, minerals and nutrients that are so necessary for the full functioning of the human body. Despite the fact that many people do not like to eat semolina, it simply must be present in the diet at least once a week. As a change, semolina porridge can be prepared according to a very original recipe, namely, together with pumpkin. Oddly enough, this combination of products turned out to be much more successful and balanced than expected. If your baby doesn’t want to eat porridge, especially semolina, then you can use this trick. By serving it with pumpkin, you can make the taste of the dish more unique and delicate. Believe me, the baby will certainly love such an original and useful idea.

The recipe for semolina porridge with pumpkin amazes with its simplicity, originality and amazing results. The prepared porridge can feed the whole family for breakfast or afternoon snack. It is advisable to cook pumpkin porridge with milk for breakfast, as this is the most important meal of the day. Breakfast should be balanced, nutritious and healthy. Semolina porridge with pumpkin, cooked in milk or water, meets all these points.

If you don’t know how to cook semolina porridge with pumpkin, the proposed step-by-step photo recipe will become a faithful assistant. Thanks to a detailed description of each step, you should not have any difficulties or additional questions. Everyone knows that pumpkin porridge in milk is prepared with millet or rice. As for semolina, this option is used extremely rarely, which is quite strange, since the taste is amazing and indescribable. If you have cooked this porridge, then you will cook it constantly, since you have never tasted anything tastier.

Semolina with pumpkin is a chic, bright and original, divinely tasty and aromatic dish that can be prepared easily and very quickly. Perhaps semolina is one of those dishes that can be eaten at any age, starting from early childhood. As for pumpkin, this ingredient is extremely popular; it can decorate not only the appearance of the finished dish, but also significantly change and improve the taste.

To prepare a healthy, balanced and tasty breakfast you will need the following products:

Ingredients

Preparation

1. Study the recipe and prepare all the necessary ingredients. Take a small saucepan and pour milk into it, then add sugar and salt to taste. Stir and place on the stove. Cook over medium heat so the milk does not boil away. As for sugar, you need to take more of it than salt, which will help achieve the magical, amazing taste of semolina porridge, which will remind you of your childhood years.

2. When the milk becomes warm, you can add pumpkin. It is first cleaned, washed and cut or grated. If the pumpkin is fresh, it will cook to perfection. When using frozen root vegetables, it is advisable to defrost them first.

3. After this, you can add semolina, stirring constantly to prevent the formation of unwanted lumps. It is recommended to add the cereal until the milk boils, but steam is already being released.

4. Determining the readiness of semolina porridge with juicy pumpkin is very simple. To do this, scoop up a small amount of porridge and slowly pour it back into the saucepan. If the cereal is already boiled, it will flow down in a fairly dense stream. As for the consistency, it resembles jelly.

Ingredients

• grated orange pumpkin - 500 g;
• semolina - 3 tbsp. l.;
• milk - 1 glass;
• granulated sugar - 2-3 tbsp. l.;
• salt - on the tip of a spoon;
• butter - 1 tbsp. l.

Cooking method

1. To prepare this tasty and healthy porridge, we take a bright orange pumpkin. Wash her.
2. Then cut into slices to make it easier to remove seeds and peel. My pumpkin was quite large, so I only took half to make the porridge. It turned out to be 800 g of unpeeled pumpkin.
3. Then we clean the pumpkin from the peel and pulp with seeds. From experience, I can say that cutting off the peel with a knife is very inconvenient, but with a special vegetable peeler this can be done easily and quickly.
4. Grate the prepared pumpkin pieces on a coarse grater or in a food processor.
5. Since I decided that this amount was too much for porridge, I left exactly 500 g of grated pumpkin and froze the rest until next time. In this regard, I want to share some advice. As you can see, grated pumpkin is very similar to grated carrots, so before placing it in the freezer, you should label the bag so that you don’t confuse what you have there later.
6. Now put the grated pumpkin in a saucepan and pour boiling water over it. It is better to fill it so that the water does not completely cover the pumpkin.
7. Cook for 10-15 minutes. Then add a glass of milk (200 ml). I prefer not to drain the water in which the pumpkin was boiled so as not to lose the nutrients that went into it during cooking.
8. When the porridge with milk boils again, add semolina. You need to pour it in a thin stream, while stirring the porridge with a fork or whisk so that no lumps form. I put 3 tbsp. spoons of semolina, the porridge turned out to be medium thick (closer to liquid). If you like it thicker, you can add another spoonful of semolina.
9. Then add salt and sugar. I put the salt on the tip of a tablespoon (probably about a third of a teaspoon). Sugar - 2 tbsp. spoons. But I don't like too sweet porridge. For those who need it sweeter, it is better to add another 0.5-1 tbsp. l. Sahara.
10. Cook the porridge for another 10 minutes over low heat, stirring occasionally to prevent it from burning.
11. When cooked, turn off the heat, add butter and leave covered for another 10-20 minutes (if possible).

The result is a tasty, healthy porridge, a joyful orange color - a charge of good health and mood for the whole day! This porridge can also be prepared with water; for this, milk can be replaced with water. To make the porridge liquid, add more liquid.

Recipe for semolina porridge with pumpkin in a slow cooker

Ingredients

• pumpkin - 1.5 kg;
• semolina - 1 cup;
• water - 1 l;
• milk - 1 l;
• sugar - 1 glass.

Cooking method

1. Rinse and peel the pumpkin. Then cut into cubes or grate.
2. Place the pumpkin in the slow cooker and add water. At a temperature of 100 C, steam the pumpkin for 40 minutes under the lid.
3. After this add milk.
4. Add sugar and stir until completely dissolved.
5. When the milk boils, add semolina to it and mix everything well.
6. Cook the porridge on the “Stew” mode for 15 minutes. To avoid damaging the bottom of the multicooker, stir with a wooden spatula.
7. Fragrant semolina porridge with pumpkin in the Redmond multicooker is ready. Place it on a plate, add a piece of butter and decorate with any jam. This amount of ingredients will yield 8 servings of porridge.

See also a video example of how to prepare such porridge in a Polaris multicooker.

Video

See also an interesting recipe in this video. It will be useful for beginners and not only. Lasts only 2 minutes.
And today I want to share a recipe for pumpkin porridge with semolina, which we will cook on the stove.

To prepare this tasty and healthy porridge, we take a bright orange pumpkin. Wash her.

Then cut into slices to make it easier to remove seeds and peel. My pumpkin was quite large, so I only took half to make the porridge. It turned out to be 800g of unpeeled pumpkin.

Then we clean the pumpkin from the peel and pulp with seeds. From experience, I can say that cutting off the peel with a knife is very inconvenient, but with a special vegetable peeler this can be done easily and quickly.

Grate the prepared pumpkin pieces on a coarse grater or in a food processor.

Now put the grated pumpkin in a saucepan and pour boiling water over it. It is better to fill it so that the water does not completely cover the pumpkin.

Cook for 10-15 minutes. Then add a glass of milk (200ml). I prefer not to drain the water in which the pumpkin was boiled so as not to lose the nutrients that went into it during cooking.

When the porridge with milk boils again, add semolina. You need to pour it in a thin stream, while stirring the porridge with a fork or whisk so that no lumps form. I put 3 tbsp. spoons of semolina, the porridge turned out to be medium thick (closer to liquid). If you like it thicker, you can add another spoonful of semolina.

Then add salt and sugar. I put the salt on the tip of a tablespoon (probably about a third of a teaspoon). Sugar - 2 tbsp. spoons. But I don't like too sweet porridge. For those who need it sweeter, it is better to add another 0.5-1 tbsp. l. Sahara.

Cook the porridge for another 10 minutes over low heat, stirring occasionally to prevent it from burning.

When cooked, turn off the heat, add butter and leave covered for another 10-20 minutes (if possible).

The result is a tasty, healthy porridge, a joyful orange color - a charge of good health and mood for the whole day!

Bon appetit!

Cooking time: PT00H30M 30 min.