I think pumpkin porridge (“garbuzova kasha” or “tykvennaja kasha”) is somewhat unusual dish in this part of the globe.
But it is quite popular in slavic world. My grandma always cooked it at fall, with milk and millet and, of course, pumpkin.
Raisins are nice addition to the recipe, all though they are optional, so are walnuts or dried apricots.
Cooking millet may take some time (and liquid). If you need to speed things up a bit, rinse millet seeds in couple of changes of warm water, or even let them soak in water for some time before cooking.
- 1lb of pumpkin
- 3/4 cup of millet seeds
- 3 cups of milk
- 1/4 cup of sugar
- 1/3 cup of raisins
- 2oz of butter
- Pinch of salt
- Water if needed
How to prepare, step-by-step:
- Prepare ingredients:
- Clean pumpkin from seeds and skin, dice it in pieces about half inch big, put them to a pot:
- Pour milk in, cover pot with a lid, put pot on burner over moderate heat, bring milk to boil then reduce heat to light simmer and let pumpkin cook until begin to soften (about 30 mins), stir pot content from time to time:
- Add salt and sugar in:
- And millet, bring to simmer, mix, cover pot with a lid and continue cooking over very low simmer until millet gets soft (it may take a while, if porridge gets too thick while millet isn’t soft yet, add a bit of water), continue stirring from time to time:
- When porridge becomes soft, add raisins in:
- Mix and cook for 10 mins more, after which pumpkin and millet porridge is ready:
- Serve for breakfast or brunch: