Pumpkin porridge to warm you up in the morning.
I love porridge in the morning, always have. I probably did not have a say in this because my mom always made us eat porridge in the morning so eventually fell in love with it.
I have shared my recipe for Nhopi which I only use pumpkin or butternut squash. The traditional recipe has maize meal in it but I never liked that. Today, however I decided to try it as breakfast porridge. I cooked it as I do maizemeal porridge and it worked.
I can not compare the two, they are different. If you have maize meal porridge often it will break the monotony.
I topped the porridge with some bananas, cranberries and seeds. You can use any toppings you want. This dish is vegan and gluten free. If asked to put together a vegan meal it often feels difficult but this dish showed me that it is not that hard especially when I do not try to over think it a lot.
Pumpkin Porridge
Ingredients
- 1/2 cup maize corn meal
- 1/2 cup pumpkin puree
- 2 tablespoons peanut butter
- 1/ teaspoon kosher salt
Topping
- Banana
- Cranberries
- Pumpkin and Sunflower seeds
Instructions
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Boil 2 cups water in a saucepan. Blend cornmeal, pumpkin puree and 1/2 cup of water in a small bowl. Whisk into the boiling water.
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Reduce heat and leave to simmer for about 10 minutes. Whisk in the peanut butter and salt. Simmer for about 5 more minutes.
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Serve hot or cold topped with bananas, cranberries and the seeds.
