This recipe is, for me, like autumn in a bowl. It’s warming, comforting, uses seasonal ingredients and is both lightly spiced and sweetened (using local honey). The addition of chia seeds and ground flaxseed contribute to its nutritional value, and it can easily be made vegan by using plant-based milk along with maple syrup in place of honey.
I’m always keen to incorporate ‘zero waste’ principles into my cooking, so the addition of the pumpkin seeds on top for an extra bit of crunch also enables the using-up of elements that might otherwise be discarded; and I find it great to have a few more recipes up my sleeve to utilise the flesh of carved pumpkins in late October!
You can also sneak vegetables into breakfast-time and turmeric is well known for its healing properties such as being anti-viral, anti-inflammatory and rich in anti-oxidants.
As ever, I recommend playing around with the recipe with swap-ins to help you use-up what’s in your store cupboard and fridge.
I cooked this recipe for breakfast with Alice Collyer of Alice in Scandiland as we discuss sustainable homewares and interior design in Episode 8 of my podcast, Breakfast & Beyond.
Do take a listen - and I hope you enjoy your pumpkin porridge!
Recipe: Pumpkin Porridge
Serves 2
Ingredients:
1 tbsp ground flaxseed
1 tbsp chia seeds
1/2 tsp ground cinnamon
1/4 tsp turmeric
Few shavings fresh ginger (or 1/2 tsp ground ginger)
180g pumpkin puree (see below for how to make this)
50g local honey (use maple syrup for vegan version)
400ml milk (dairy, or use plant-based alternative)
100ml water
Optional toppings: I used toasted pumpkin seeds (the ones I had removed from the pumpkin - see notes here on how to prepare them), hazelnuts and an edible nastirtium flower. You could add fresh fruits, yoghurt, a drizzle of honey or maple syrup.
Method:
To make the pumpkin purée
The purée can be made in advance and stored in the fridge for approx 3 days. For this recipe (serves 2) I used 180g of purée, however I made the puree using the flesh of a whole pumpkin, then used it up over a few days in porridges, breads and other cooking. If you are making this recipe for 2 people, just make sure you have at least 200g raw pumpkin flesh ready to cook.
Peel pumpkin and remove seeds from inside (these can still be eaten - see notes on pumpkin seeds)
Cut flesh into bite-size pieces
Place in a saucepan, cover with water, bring to the boil and simmer for approx 15 mins, until pumpkin flesh is soft
Drain pumpkin pieces, leave to cool slightly then place in food processor and blitz until smooth. Scrape purée into airtight container, leave to cool fully and then place in the fridge until ready to use.
To make the rest of the porridge
Place all of the ingredients in a saucepan and stir well over a low heat.
Cook for approx 6 minutes until ingredients are combined, oats are softened and the porridge is gently bubbling, stirring regularly so doesn’t stick to bottom of the pan.
While porridge is cooking, prepare any toppings such as toasted nuts or seeds.
Pour into bowls to serve, add toppings and enjoy!
