Sweet and Creamy Old Pumpkin Porridge
Easy Old Pumpkin Porridge Recipe: Perfect for a Hearty Breakfast!
To free up some space in my freezer and use up the prepped old pumpkin, I decided to make a simple old pumpkin porridge. Since the pumpkin was already diced and frozen, the cooking process was incredibly smooth. Traditionally, pumpkin porridge is enhanced with boiled red beans, adzuki beans, or chewy rice balls (saeal-shim), but this time, while cleaning out my freezer, I suddenly craved it and used a mix of old pumpkin and mini kabocha squash. The result was wonderfully sweet and creamy, exceeding my expectations. To elevate the simple porridge, I toasted some bread with butter and added croutons on top. The combination of the soft porridge and crispy croutons was absolutely delightful. It’s a fulfilling and delicious meal that’s hard to resist!
Ingredients- 800g prepared old pumpkin
- 400g prepared mini kabocha squash
- 1 liter (5 cups) water
- 1/2 cup glutinous rice flour
- 2 tablespoons sugar (adjust to taste)
- 1/2 tablespoon salt (adjust to taste)
Cooking Instructions
Step 1
Thoroughly wash the mini kabocha squash by rubbing it with baking soda and a brush to remove any dirt. Cut it in half, scoop out the seeds, and microwave for about 3 minutes (adjust time based on size) until slightly tender. Once removed from the microwave, carefully peel off the skin while it’s still warm.
Step 2
Place the prepared old pumpkin and mini kabocha squash into a pot. Add 1 liter (5 cups) of water and bring to a boil over high heat.
Step 3
Once the pumpkin is soft enough to be easily mashed with a spoon or spatula, turn off the heat. Then, use an immersion blender to puree the pumpkin. I personally prefer a slightly chunky texture over a completely smooth puree, so I only blended it roughly, leaving some small pieces.
Step 4
In a separate bowl, combine the glutinous rice flour, sugar, and salt. Mix them thoroughly. Pre-mixing helps prevent clumps when you add it to the porridge later.
Step 5
Pour about 1 cup of warm water into the bowl with the mixed glutinous rice flour, sugar, and salt. Stir well until the mixture is smooth and lump-free. Gradually pour this dissolved glutinous rice flour mixture into the pumpkin puree in the pot, stirring continuously. (Tip: Traditionally, red beans or rice balls would be added for a richer flavor, but for a quick breakfast option, this simpler version is perfectly delicious!)
Step 6
Continue to cook over medium-low heat, stirring constantly, until the porridge reaches your desired thickness. I prefer a slightly thicker porridge rather than a very watery one, so after roughly pureeing the pumpkin, I let it thicken nicely. Remember to keep stirring to prevent it from sticking to the bottom of the pot.
Step 7
To make the meal more substantial, I decided to add some homemade croutons. Cut the remaining bread into bite-sized pieces, then toast them in a pan with a little butter until golden brown and crispy. Sprinkle these croutons over the pumpkin porridge for an extra layer of texture and flavor.
Step 8
Here is a simple and delicious old pumpkin porridge recipe, perfect as a quick breakfast replacement. It’s fast and easy to prepare, making it ideal for busy mornings. Enjoy your meal!
