I bring to your attention a recipe for porridge with pumpkin cooked in a slow cooker. Pumpkin porridge will be a healthy food for your body, having tasted such a dish, you will be completely delighted.

At the moment, it has become fashionable to cook various dishes with the addition of vegetables, fruits, even dried fruits, and we are no exception in this matter.

Compound:

• Pumpkin - 500 grams.
• Onion - 80 grams.
• Carrots - 90 grams.
• Butter - 30 grams.
• Salt iodized - 1/3 tablespoon.
• Filtered water - 200 milliliters.
• Fresh herbs for decoration.

Recipe in a slow cooker:

1. We wash the whole pumpkin under warm running water and then wipe it dry with a rag towel. After the done actions, we spread the berry on the work surface, divide it into two parts and take out the seeds with the help of a tablespoon.

Pumpkin seeds are good for the body because it contains many vitamins, as well as fatty oils and acids. Recommended for people with high blood sugar levels. They help with colds and normalize blood pressure.

2. Now we take the housekeeper and peel the pumpkin. Then we cut it into arbitrary large pieces, see how it looks in the photo. Or whatever suits you.

3. In the preparation of vegetable porridge, to achieve the desired result, add onions to the recipe. It will give our dish a harmonious taste and benefit.

First, we clean the onion under a stream of cold running water from the husk and cut it into two parts in the same place. Then spread on the work surface and cut into large cubes.

4. In order for the porridge to have a bright color, add carrots. We wash it in warm water from dirt and clean it from the peel, cut off the stem and top. We also cut the carrots into large cubes.

5. Put the butter in the multicooker pan, turn on the frying program (vegetable fry), set the timer for 3 minutes. Melt the butter, rolling it over the entire surface of the multicooker.

6. Put the prepared vegetables on the melted butter. We set the timer for 10 minutes, and turn on the frying program (vegetable fry). Cook the vegetables, stirring occasionally with a silicone spatula until golden brown.

7. After the specified time has elapsed, put the pumpkin into the multicooker, equalize it over the entire surface. Sprinkle with iodized salt 1/3 tablespoon, pour filtered water in a volume of 200 milliliters. We close the lid of the multicooker, turn on the cooking program in boiling water (boil) and set the timer for 15 minutes.

8. We transfer the cooked berry to another container, where we will chop it. Take a blender and start chopping vegetables. We do this process until the structure of the porridge becomes homogeneous and stable consistency, see how it looks in the photo. We serve ready-made pumpkin porridge, decorating with a sprig of fresh herbs.

You can talk for a long time about the benefits of pumpkin, but for most housewives, more weighty arguments are that many tasty and quick dishes are prepared from this vegetable. So, pumpkin porridge in a slow cooker can be an ideal delicacy for a hearty breakfast. It is prepared with various cereals and cereals, appeased with dried fruits, sugar or honey.

Millet porridge often appeared in the diet of our ancestors a hundred to two hundred years ago. Now for breakfast, many people prefer to cook oatmeal, which just needs to be steamed in boiling water.

The presence of a multicooker with a delayed start function in the kitchen arsenal allows you to significantly diversify the menu, for example, by preparing millet porridge with pumpkin from the following ingredients:

• 50-100 g pumpkin pulp;
• 1 multi-glass of millet;
• 4 multi-glasses of homemade or store-bought milk with a fat content of 3.2%;
• 60 g of granulated sugar;
• 50 g butter;
• 4 g salt;
• 3 g cinnamon.

Stages of cooking in a multicooker:

1. Chop the pumpkin pulp, peeled from seeds and peel, into small cubes or grate on a coarse grater. The smaller the orange vegetable is before putting it in the multi-pot, the faster it will cook.
2. Sort millet groats from litter, carefully rinse, pour boiling water over and soak for ten minutes. This procedure will help rid the millet of possible bitterness.
3. Lubricate the bottom of the multi-pan with butter, put the chopped pumpkin, millet, sugar and salt on top. Carefully add milk (those who like a rarer porridge can increase the amount of liquid by one multi-glass), cover with a lid and cook in the “Milk porridge” mode. If there is no such function, you can use the Cereals program. Cooking time will be about half an hour.
4. After the sound signal about the end of the program, add butter, a pinch of cinnamon, mix and leave for 30 minutes on heating. After that, millet porridge with pumpkin is ready.

From millet and rice groats

This pumpkin porridge in a slow cooker turns out to be especially sunny and not only thanks to the orange queen of autumn. Millet groats also add a sunny color to the finished dish, which goes well with rice.

So, the list of ingredients used will be as follows:

• 500 g pumpkin without seeds and peel;
• 110 g of rice cereal;
• 110 g of millet groats;
• 1000 ml of milk;
• 100 g of sugar;
• 5 g salt;
• 100 g butter.

Cooking progress:

1. Put the pumpkin, crushed into small arbitrary pieces, into a multi-pan and pour a small amount of water. Cook in the "Extinguishing" mode until soft (about 30 minutes), and then mash with a potato masher. If the family does not like it when the pumpkin in porridge turns into mashed potatoes, then cut the vegetable into neater slices and cook not until soft, but until half cooked.
2. Pour the washed cereals, salt, sugar to the pumpkin puree and pour over everything with warm milk. Then cook using the "Milk porridge" function. Depending on the power of the gadget, the cooking process can take up to an hour and a half.
3. After a sound signal about the end of the device, add chopped butter to the finished porridge, stir so that it is completely dispersed in the porridge and can be served.

How to cook with rice?

Many people like the sweet version of rice porridge with pumpkin. A handful of dried fruits (raisins, dried apricots, prunes, dried cherries, etc.) can enrich the taste of the finished dish and add sweetness.

As for the traditional food set for this version of pumpkin porridge, it will be like this:

• 300-400 g pumpkin;
• 1 multi-glass of rice cereal;
• 300 ml of milk;
• 30 g of honey (can be replaced with an appropriate amount of sugar);
• 50 g butter.

Pumpkin porridge with rice is prepared in a slow cooker as follows:

1. Cut the peeled pumpkin pulp into arbitrary small pieces, put in a multicooker bowl, pour in a small amount of water and cook in the “Extinguishing” mode until soft. Depending on the variety of pumpkin, this can take from 30 minutes to an hour.
2. When the vegetable is well softened and it can be mashed with a spoon, put the washed rice cereal, honey into the slow cooker, pour in the milk and cook further in the "Milk porridge" / "Cereals" mode. Before serving, put a small piece of butter on each plate.

with apples

It is better to cook pumpkin porridge with apples on water, because if the fruit has at least a slight sourness, then the milk will definitely curdle. For a creamy taste and aroma, you can add a piece of butter to the porridge or use heavy cream diluted with water for cooking.

To prepare dietary pumpkin porridge on water, you need to take:

• 500 g pumpkin;
• 200 g of apples;
• 1 multi-glass of rice;
• 50 g raisins;
• 60-90 g of sugar;
• 30 g butter;
• 3 multi-glasses of water.

Cooking method:

1. Peel the skin off the orange vegetable and chop into small pieces. Cut the core of the apples and cut the flesh into slices as well. The peel from the fruit is peeled off as desired.
2. Put the pumpkin in an electric saucepan, apple slices on it. Rinse rice until clear water, do the same with raisins. Put these ingredients in a multicooker bowl, add sugar and pour water. Water can be used instead of milk or with milk in different proportions for any recipe in this collection to reduce the calorie content of the finished porridge or make it dietary.
3. Cook porridge using the "Pilaf" function. At the end of cooking, add butter and mix the contents of the bowl.

Buckwheat porridge with pumpkin in a slow cooker

At first glance, it seems that these two products (buckwheat and pumpkin) do not go well together, but they can be used to make a delicious side dish. The secret to making delicious pumpkin porridge in a slow cooker with buckwheat lies in the right spices that give the pumpkin a unique flavor.

To cook porridge from buckwheat and pumpkin you will need:

• 100 g of buckwheat;
• 300 g pumpkin;
• 70 g of onions;
• 30-45 ml of vegetable oil;
• 1 clove of garlic;
• 1 bay leaf;
• ½ sprig of dry rosemary;
• 4 peas of allspice;
• salt to taste.

Step by step preparation:

1. Sort the grits well, removing all rubbish. Then rinse, transfer to a multicooker bowl, salt, pour three times as much water and cook using one of the appropriate modes ("Buckwheat" or "Croats"). Transfer the finished porridge to a separate container.
2. Rinse the electric pot after cooking buckwheat and wipe dry. Then pour vegetable oil into it and turn on the “Frying” mode (in its absence, the “Baking” option is suitable).
3. When the oil is well calcined in two or three minutes, put finely chopped onion with garlic and spices. Fry, stirring, five minutes.
4. Put small cubes of pumpkin pulp into the oil, which has had time to be saturated with the aromas of spices and herbs, and cook until they are soft for 10-15 minutes. Then return buckwheat to the bowl of the multicooker, mix and keep on heating for 10 minutes. Garnish is ready.

The nuances of cooking in multicookers: Redmond, Polaris

In addition to the proportions of the ingredients in the cooking process, the duration of all culinary processes is of great importance. For a dish such as pumpkin porridge in a slow cooker, the cooking time is affected not only by the selected ingredients, but also by the power of the device, the available cooking programs.

Consider first how the selected products can affect cooking. Pumpkin is the main ingredient of the dish. Its different varieties can reach readiness for different times, all other things being equal. The riper and softer the pumpkin pulp, the sooner it will cook.

Regular rice groats will take longer to cook, unlike parboiled rice, millet, buckwheat, corn and semolina.

As for the cooking programs, the suitable functions for multicookers from different manufacturers may differ:

1. In Redmond devices, this dish is prepared using the options “Milk porridge”, “Stew” and “Steam cooking”.
2. Polaris gadgets have available functions for making “Milk porridge” and “Porridge”.
3. Other manufacturers (Panasonic, Phillips and Mulineks) can use the "Quenching", "Milk Porridge" and "Porridge" programs.

Whatever model of the multicooker is in the assistants to the hostess, it is better to control the preparation of pumpkin porridge for the first time at all stages and, if necessary, correct it, and, having already achieved an ideal result, trust the cooking completely to the device and devote this time to yourself and your loved ones.

Pumpkin porridge itself is good! Especially if the pumpkin came across ripe, bright and sweet, like mine. Many cook pumpkin porridge with millet, but I like it more with oatmeal.I want pumpkin porridge to turn out in a slow cooker the same as in a Russian oven - tasty and fragrant.I will take milk and water in a 1:1 ratio. If you like milk, then you can not add water. This is for your taste.

Let's prepare the ingredients for pumpkin porridge: pumpkin, honey, milk, water, oatmeal, a little salt.

Peel and cut the pumpkin on a coarse grater, you can cut into cubes.

Put the pumpkin in the multicooker bowl and pour in one multi-glass of water.

Set the mode "Your choice". Time - 30 minutes. The temperature is 100 degrees.

Open the lid after 10 minutes and stir. Attention! Beware of hot steam. The pumpkin has become soft.

Throw in hercules.

Pour another glass of water (multi-glass 160 ml). Add some salt.

Pour in milk.

Mix and close the lid. The porridge will cook for another 20 minutes.

When the beep sounds, the porridge is ready. You can add honey and oil. I will not do this, but I will serve everything on the table. Let everyone put himself.

Pumpkin porridge cooked in a slow cooker is best served hot with honey, butter, or even candied fruit. My husband loves it with strawberry jam.

Yes exactly! I cooked it myself, but my husband sorted through the berries. I'm not capable of such feats, but he sits down, turns on football and is better than any combine ... from football or what ?!

Have you already decided what you will eat porridge with?

I'll be with butter, a drop of honey and candied fruits!

Bon appetit!

It seems to many that cooking pumpkin porridge takes too much time. In fact, this is not entirely true. And even more so if you cook porridge with pumpkin and millet in a slow cooker according to a simple recipe.

You can safely go about your business, and in the meantime, the technology will do its job. To do this, simply cut the pumpkin and send it to boil with millet. Of course, there are some tricks in the recipe.

How to make this dish as tasty as possible, as well as recipes - pumpkin porridge quickly and tasty in a slow cooker, is described in detail below.

We offer a selection of delicious recipes for pumpkin porridge with millet. Immediately you need to make a reservation that first of all you should get rid of the unpleasant bitterness of this cereal.

How best to do it:

• To do this, choose fresh millet (it should be no more than a year old).
• Before cooking, the grains should be thoroughly washed in several waters so that the flowing liquid is perfectly transparent.
• Another trick is to soak millet in boiling water for a few minutes before cooking.
• And of course, porridge should not be overcooked - observing the cooking time also plays an important role.

Porridge with milk

To reproduce the classic recipe for millet porridge with pumpkin cooked in a slow cooker, take the following products:

• pumpkin pulp 0.5 kg;
• millet - half as much, i.e. a little more than a standard glass;
• milk 1.5 cups (any fat content);
• water - about the same;
• sugar (you can also honey) and salt - to your taste.

The sequence of actions is as follows:

Step 1. We start with millet processing. As already mentioned, it should be thoroughly washed and briefly soaked in boiling water. Then drain the water and leave in a bowl for now.

Step 2. In the meantime, let's deal with pumpkin pulp. It can be chopped in any way - cut into small cubes by hand or passed through a meat grinder or blender. In this case, it will give additional juice, which, of course, must be carefully poured into the thicket of the multicooker - it will only taste better.

Step 3. We put both components in the multicooker bowl.

Step 4. Put salt and sugar. At first, you can put the minimum amount - you can bring it to the norm at the very end of cooking. Then we will definitely not overdo it with these ingredients.

Step 5. Now pour the milk. It should cover the main components a little. In general, the amount is determined by the desired degree of porridge density - the denser the consistency should be, the less milk will be needed.

Step 6. Now select the "Milk porridge" mode with the default settings. If there is none, turn on the “Extinguishing” mode and leave it for an hour and a half. It should be noted here that with this mode, it is initially better to pour porridge with water, and add milk about 30 minutes before cooking.

Step 7. Serve with dried fruits (if necessary, they are added 15-20 minutes before the end of cooking), as well as with cream or butter. For lovers of sweets, you can add a spoonful of honey - you get a full-fledged, healthy dessert.

HELPFUL ADVICE

It's no secret that milk sometimes tries to escape. To prevent this from happening during the cooking process, do this. Lubricate the multicooker bowl around the entire circumference with oil (a piece of butter or vegetable) - using a brush.

Thus, on the wall of the multicooker bowl (for example, Redmond), you will make a kind of border, and the milk will not run away. This secret is suitable for all types of milk porridges.

Hearty recipe: porridge with meat

But the recipe for porridge with pumpkin and millet is more satisfying - for sure it will appeal to hungry men, teenagers and all food lovers.

So let's take these ingredients:

• 1 glass of millet groats;
• 300 g pork (pulp without bone);
• 200 g chopped fresh pumpkin;
• 2 heads of onions;
• carrots - 1 piece (optional);
• 3 tablespoons of sunflower (or olive) oil;
• 3 glasses of water.

Cooking progress step by step:

Step 1. Cooking the pumpkin: cut into pieces, select all the seeds and coarse fibers, peel, cut the pulp into medium-sized cubes.

Step 2. We prepare the cereal: sort the millet, rinse to clean water, put it in a colander and leave to drain.

Step 3. We are engaged in meat: rinse and dry the meat well, cut it into strips. Pour the oil into the multicooker bowl, dip the pieces of pulp into it.

Turn on the "Frying" mode and fry the pork for 15 minutes at 160 degrees. Remember to stir occasionally so that the pork is fried evenly and the pieces do not burn.

Step 4. Chop the onion as finely as possible and transfer it to the meat. Simmer for about five more minutes.

Step 5. Then add the chopped pumpkin, mix well and continue cooking for another 5 minutes.

Step 6. Pour in the washed millet, pour in the water. Season with salt and pepper to your liking. Set the multicooker timer for 10 minutes, set the "Porridge" option and turn it on.

Step 7. After the beep, change the mode to "Heating" and simmer the dish for a quarter of an hour.

ADVICE

For lovers of chicken meat, instead of pork, take chicken pieces and cook no less tasty.

Recipe for porridge with pumpkin and apples

The combination of pumpkin and apples is very gentle and light - try this recipe and you will get a delicious vitamin dish.

Ingredients needed:

• millet groats - 300 g;
• pumpkin pulp - 350 g;
• 2 large apples (variety of your choice)
• a small pinch of salt;
• vanilla sugar - on the tip of a knife;
• a little cinnamon.

We will prepare like this:

Step 1. Rinse millet groats thoroughly in several waters, steam with boiling water. After a quarter of an hour, rinse the millet and put it on a sieve.

Step 2. Cut the peel off the apples with a knife, remove the seeds and grate on a coarse grater.

Step 3 In the same way, chop pumpkin pulp without peel and seeds, then combine with apples.

Step 4. Move the dried millet into the multicooker bowl, add the grated pumpkin with apples and fill everything with a liter of cold drinking water. Add sugar, vanilla and cinnamon to your taste, salt lightly.

Step 5. Turn on one of the modes on the multicooker remote control - “Porridge” or “Rice / Cereals” and cook under the lid for exactly 20 minutes.

Step 6. Additionally, simmer the porridge on the “Heating” for ten minutes. Delicious and healthy food is ready.

Pumpkin and rice porridge: recipe with photo

At first glance, it seems that pumpkin porridge must certainly be with millet. Although it is no secret that not all of us love this cereal.

Then why not try to cook this dish with other cereals - for example, with the same rice, which is much more popular? In addition, there will not be so much work with rice - unlike millet, it definitely does not taste bitter, and the porridge will cook pretty quickly.

You can reproduce the recipe for porridge in a slow cooker, for which you will need the following products:

• pumpkin pulp 0.5 kg;
• round-grain rice can be taken a little less than 1 cup (170 g);
• water - about the same;
• butter (when serving) - 3 tablespoons;
• milk - 300 ml;
• sugar - a little more than half a glass;
• salt - a pinch.

This time the sequence of actions will be as follows:

Step 1. First, grind the pumpkin pulp into small pieces - traditionally, it is cut into cubes, the width of which is not more than 1 cm.

Step 2. Immerse these cubes in the capacity of the multicooker, pour water to a level so that it completely covers the pieces. You can put a little butter or pour cream. We turn on the “Baking” mode for 25 minutes.

Step 3. In the meantime, thoroughly rinse the rice. The principle here is exactly the same - it is washed in several waters. As a result, the liquid after draining should be completely transparent. After 25 minutes, add rice, as well as sugar and salt to the multicooker bowl.

Step 4. At the same moment, you can add milk and turn on the "Milk porridge" or "Stew" mode (in both cases, set for 50 minutes - this is quite enough).

Step 5. The result is a sweet, fragrant and at the same time hearty porridge for breakfast. And those who want to lose weight can eat this dish as a dinner.

Porridge with pumpkin and semolina

And of course, you can try to diversify the recipe for pumpkin porridge in a slow cooker at the expense of other cereals. For example, take an ordinary semolina. And to give a bright taste, add a little vanillin (or vanilla sugar) and orange peel or any other citrus.

So, let's stock up on these products:

• pumpkin 0.5 kg;
• semolina - 2-3 tablespoons;
• vanilla sugar (or vanillin), as well as lemon zest - a small pinch;
• milk - 2 cups;
• salt and sugar - to taste;
• butter (when serving) - 2-3 tablespoons.

Cooking steps for this recipe:

Step 1. First, prepare the zest - for this, we wash the citrus and rub its peel on a fine grater. If a little pulp gets in - it's okay, the taste will not deteriorate from this.

Step 2. We prepare the pumpkin: wash it, clean it from seeds and peel, cut it into cubes. For quick preparation, you can chop it in a food processor or grate it.

Step 3. In the bowl of the multicooker, put the pumpkin, as well as the zest and all the spices. Then add milk and semolina.

Step 4. Thoroughly mix the mixture, set the "Milk porridge" or "Stewing" mode for 50 minutes.

Step 4 Serve the finished porridge with butter. For originality of taste, you can also put Borodino bread on the table - it is fragrant and also sweet, so this addition harmonizes well with the main dish.

HELPFUL ADVICE

Pumpkin porridge with semolina is a very light and tender dish that is ideal for both diet and baby food. Of course, if you are cooking for small children or complementary foods for babies, then you do not need to put zest and spices in such porridge.

Pumpkin porridge with buckwheat

And here is another recipe for delicious pumpkin porridge - with buckwheat. This time we will cook without milk.

Buckwheat is very useful, and if you combine it with pieces of pumpkin, then the benefits will only increase. And finally, this is a simple and tasty option for breakfast, a side dish or a full-fledged second course.

Pumpkin porridge with buckwheat is prepared in a slow cooker from the following products:

• 100 g pumpkin,
• 1 cup buckwheat (take a measuring cup in a slow cooker),
• 3-4 multi-glasses of water (depending on the desired degree of friability of porridge),
• sugar and salt to taste
• butter.

The order of preparation is:

Step 1. We carry out preparatory actions: we wash buckwheat groats under cold water. We clean the pumpkin from the peel and seeds, then cut it into small cubes (the smaller the pumpkin is cut, the better it will cook).

Step 2. Put pieces of pumpkin and buckwheat in the multicooker bowl.

Step 3. Boil the water, then pour 2.5 multi-glasses of hot water into the slow cooker. This amount of liquid will make it possible to make a fairly crumbly porridge. If you want the porridge to be more liquid, then 3.5-4 multi-glasses of water are poured in.

Step 4. It's time to salt: add salt and leave the porridge to cook in the "Buckwheat" or "Groats" mode. For lovers of milk, you can take in equal proportions both water and milk. But then you will need to cook it in the "Milk porridge" mode for 20 minutes. A prerequisite for the ratio of liquid and cereal is 1: 4, that is, 1 part of cereal to 4 parts of liquid.

Step 5. We leave the finished porridge in the slow cooker for another 10-15 minutes in the "Heating" mode.

When serving, add butter, you can put a tablespoon of honey, fresh apple slices or sugar to taste.

So, there are really quite a lot of recipes for making porridge with pumpkin. And thanks to the slow cooker, pumpkin porridge cooks deliciously and quickly. You can use a variety of cereals, and to give a fragrant sweet note, additionally take dried fruits, sugar, vanilla and butter.

And even in this case, pumpkin porridge will not add much in calories: its limit is 150 kcal per 100 g. Therefore, such a vegetable delicacy can be used to diversify your table, as well as a complete diet meal.

Bon appetit!

Everyone knows that pumpkin is just a storehouse of vitamins. But they cook and eat it very rarely lately. And all because of the fact that not everyone knows how to cook it. It is especially important to give such porridge to children, because it contains a lot of different useful substances for the health of the whole organism. Pumpkin porridge will be an excellent breakfast and even dessert.

Today we will learn how to cook delicious pumpkin porridge - one that smells for the whole house, looks appetizing, and which even those who twisted their noses up to this point will eat. So, to cook porridge with pumpkin in a slow cooker, you will need high-quality products. Pumpkin must be chosen very carefully. It should have a rich color, which only nutmeg varieties have. Its flesh should be orange, fragrant and juicy.

To prepare pumpkin porridge, we need other products.

Ingredients:

• Peeled pumpkin - 0.5 kg;
• millet porridge - 100 g;
• Sugar - to taste;
• Milk - 3 multi-glasses;
• Butter - 30 g (1 tbsp);
• Honey - to taste.

Pumpkin porridge in a slow cooker: step by step recipe

Let's say right away why we added millet porridge to this recipe. The fact is that if you boil only one pumpkin, we will get something similar to mashed potatoes. This is also delicious, but our task is to cook porridge. It will be thicker than puree, and millet will add nutrition and zest to the dish.

• Rinse the millet porridge well, add it to the multicooker bowl, fill it with milk. You can also add sugar and honey to taste. Cook on the "Porridge" mode for 40 minutes. Pumpkin porridge is ready.

In addition, you can add cinnamon, vanilla. Decorate the dish with berries, apples, and whatever you want. Bon appetit!