Millet and Coconut Pumpkin Porridge Recipe (Instant Pot)

The Millet & Coconut Pumpkin Porridge is a delightful combination of creamy texture and exceptional nutritional benefits, making it a perfect comfort food choice, especially during the fall season.

This Pumpkin Porridge is one of my favorite pumpkin recipes. I cook it regularly and the whole family loves it, especially my 5-year-old son 🙂

Nutritious Profile of Pumpkin Porridge

• Millet: Often referred to as an “ancient grain,” millet is a nutrient powerhouse. It’s rich in dietary fiber, which supports digestive health and helps maintain steady blood sugar levels.
• Pumpkin: Bursting with vitamins, particularly vitamin A (from beta-carotene), pumpkin promotes healthy vision, skin, and immune function. It also provides a dose of antioxidants that contribute to overall well-being.
• Coconut Milk: The use of coconut milk adds healthy fats and a distinctive flavor. These fats are primarily medium-chain triglycerides (MCTs), which are easily metabolized by the body for a quick energy source.
• Complex Carbohydrates: Both millet and pumpkin are excellent sources of complex carbohydrates, supplying a sustained release of energy and keeping you full for longer periods.
• Protein: Millet is relatively higher in protein compared to other grains, making this porridge a well-rounded option for those seeking a plant-based protein boost.

Read more about health benefits of pumpkin here

Dietary Versatility

• Plant-based. It can be a go-to option for vegans, vegetarians, and individuals with dairy allergies.
• Gluten-free. The recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

Preparing the Pumpkin

1. Selecting the Pumpkin:
   • Choose a fresh pumpkin that feels firm and heavy for its size. Look for one with a vibrant orange or yellow color and a healthy stem. Avoid pumpkins with soft spots, bruises, or signs of mold.
2. Washing and Cleaning:
   • Start by rinsing the pumpkin thoroughly under cold running water to remove any dirt or debris from the skin.
   • Use a vegetable brush or a cloth to scrub the surface gently, if needed.
   • Read more Eco-friendly hacks about washing your produce here
3. Peeling:
   • Stand the pumpkin upright on a cutting board. Cut off the stem and a small portion of the bottom to create stable, flat surfaces.
   • Using a sharp chef’s knife or a vegetable peeler, carefully peel the pumpkin skin. Work your way around the pumpkin, removing all the outer skin until you see the bright orange flesh.
4. Removing Seeds and Pulp:
   • Cut the peeled pumpkin in half vertically.
   • Use a spoon or a scoop to scrape out the seeds and stringy pulp from the pumpkin’s interior. You can save the seeds for roasting if desired.
5. Dicing or Cubing:
   • Cut the cleaned pumpkin into small, even-sized cubes. The size of the cubes will depend on your preference and how quickly you want the pumpkin to cook. Smaller cubes will cook faster.

Serving Suggestions for Pumpkin Porridge

1. Sweeteners:

• Maple Syrup: Instead of honey or sugar, use maple syrup for a rich, natural sweetness with a hint of caramel flavor.
• Agave Nectar: A vegan-friendly option that provides sweetness similar to honey.
• Stevia or Monk Fruit Sweetener: For a low-calorie and sugar-free alternative.

2. Spices:

• Pumpkin Pie Spice: Replace cinnamon and nutmeg with pumpkin pie spice for a more complex flavor profile.
• Cardamom: Add a pinch of ground cardamom.
• Ginger: Ground ginger can provide a zesty kick.

3. Nuts and Seeds:

• Chopped Nuts: Add a crunchy texture with chopped almonds, pecans, hazelnuts, or walnuts.
• Chia Seeds: Stir in chia seeds to add a nutritional boost.
• Flaxseeds (ground) can contribute omega-3 fatty acids and a mild nutty flavor.

4. Fruit Additions:

• Dried Fruit: Soaked raisins, cranberries, or chopped dates can add extra sweetness.
• Fresh Fruit: Top the porridge with sliced bananas, apples, or berries for freshness and color.

NutriQuorum Recipes with Pumpkin You May Like

Roasted Butternut Squash with Kale & Walnuts

 

Easy Pumpkin Stew with Kidney Beans

 

Pumpkin Soup with Secret Ingredient

 

Pasta Salad Recipe with Roasted Butternut Squash