The end of summer is when we have harvested all (or most) of our pumpkins and you will be finding these pumpkins in your seasonal mixed boxes. But besides roasting them as a side at dinner, what do you do with all this pumpkin?
Our go-to pumpkin creations are pumpkin pie (I was an exchange student in the USA and took an instant liking to pumpkin pie!) and pumpkin + sweetcorn soup. But there are so many ways you can prepare this versatile veg.
Today we’re looking at incorporating pumpkin puree (very easy to make) in your porridge.
I based the trial on the recipe below, but made a few changes.
*I used dairy milk
* Skipped the maple syrup and used a sprinkling of coconut sugar and organic sultanas instead
*Used a teaspoon of a homemade pumpkin pie spice blend, rather than individual spices.
*Added more like 1/2 Cup of pumpkin puree
The result was far less pumpkin-ish than expected, which was fine. It was also only mildly sweet, which suits me, but if you’re a sweet tooth, you may want to up the sugar, or use the maple, as suggested in the base recipe.
If you regularly make porridge, the only change you would need to make to your regular base recipe, is adding 1tsp (or to taste) of the spice blend while cooking, and add the pumpkin puree close to the end of cooking and heat through.
Next up, will be our pumpkin pie recipe. I’ve got some savoury pumpkin recipes on the upcoming share list too!