Porridge with pumpkin in a slow cooker

Everyone knows about the benefits of pumpkin. They know, but they don't eat! And all because they cannot cook it correctly. Porridge with pumpkin in a slow cooker can be the first step in mastering this orange giant. It is especially important to accustom children to such porridge, because it contains a lot of vitamins and other necessary substances.

Porridge with pumpkin in a slow cooker is prepared with both milk and water, with different cereals and even without them at all - there are so many recipes that choosing the right one right away will be somewhat problematic. In general, start cooking in order, and the best recipe will take root in your notebook.

A few tips common to any recipe:

When choosing a pumpkin, opt for nutmeg varieties, the pulp of such a pumpkin is rich, the fruits themselves are smaller, and the taste and smell are even brighter than those of an “ordinary” pumpkin;
If you can't find butternut squash, add a little sugar;
It is better to stew the pumpkin, peeled and gutted, beforehand or bake it in the oven. This procedure will remove the pronounced herbaceous taste of pumpkin, make it sweeter, and besides, the softened pumpkin will seem to “melt” into the porridge, there will be no uncooked pieces in it;
If you don’t want to boil the pumpkin ahead of time, you can cut it as finely as possible or completely grate it on a large grater;
If you are going to cook millet porridge, be sure to wash the millet porridge until transparent and pour boiling water over it. You can wash it again and pour boiling water over it again. This must be done without fail, because the oily substances located on the surface of the grains become rancid from long-term storage and impart a nasty taste to the finished dish;
To prevent milk from escaping through the valve when cooking porridge, grease the walls of the bowl with butter to the top. In addition, the situation can be saved by a steamer basket placed in a bowl of porridge;
If the multicooker does not have the “Milk porridge” mode, use the “Grains”, “Buckwheat” (“Rice”) modes. Keep in mind that in these modes the liquid almost completely evaporates, so add hot milk after the end of cooking;
If your multicooker does not come with a special multi-cup (this happens!), convert the volumes into grams and milliliters: 1 multi-cup is equal to 160-170 ml.

So, the recipes. Choose any one, don’t forget to use our tips, and go ahead and create!

Millet porridge with pumpkin

Ingredients:
350-400 g of pure pumpkin,
1 multi-glass of millet cereal,
4-5 multi-glasses of high-fat milk,
50-70 g of butter,
2 tbsp.
sugar, ½ tsp.
salt, a pinch of cinnamon or vanilla.

Production:
Prepare the cereal (wash, scald with boiling water). Cut the pumpkin into small cubes or grate it on a large grater. Grease the walls of the bowl with oil, lay out the pumpkin and cereal, pour in milk and set the “Milk porridge” mode. After the signal about the end of the mode, let the porridge stand in the heating mode for 30-40 minutes. Some of the milk can be replaced with water.

Using the same principle, another colorful yellow porridge with pumpkin is prepared in a slow cooker.

Corn porridge with pumpkin

Ingredients:
50-100 g pumpkin,
½ cup.
corn grits, 2 multi-cups milk,
2 multi-glasses water,
30-50 g butter,
1 tbsp.
sugar, ¼ tsp. salt.

Production:
Corn grits can be soaked in advance. Place all the ingredients in the multicooker bowl, close the lid and set the “Milk porridge” mode. After the signal, leave in the “Heating” mode for 10-20 minutes.

Rice porridge with pumpkin

Ingredients:
600-700 g pumpkin,
1 multi-cup round rice,
300-350 ml milk,
30-50 g butter,
1 tbsp.
honey or sugar, ¼ tsp. salt (to taste).

Manufacturing:
The pumpkin can be stewed in advance to speed up the manufacturing process. If the pumpkin is raw, cut it into pieces, place it in a bowl, add water so that it covers the pumpkin, and set the “Stew” mode for 30 minutes. After the signal, add the washed rice, pour in milk, add salt, sugar (honey) and butter and set the “Milk porridge” mode.

Wheat porridge with pumpkin (without milk)

Ingredients:
1 multi-glass of wheat cereal,
250-300 g pumpkin,
4 multi-glasses of water,
30-50 g of butter,
2 tbsp.
sugar, salt - to taste.

Production:
Wash the cereal well, it is better to do it in a sieve.
Cut the pumpkin into small cubes. Place all ingredients in a bowl and set to “Buckwheat” mode. After the signal about the end of the mode, add more oil to the porridge to taste. Wheat porridge with pumpkin can also be prepared with milk: replace some or all of the water with milk, add a little dried fruit to taste. Dried apricots go especially well with pumpkin.

By the way, dried fruits can be added to any of the proposed recipes.

Buckwheat porridge with pumpkin (without milk)

Ingredients:
1 multi-cup buckwheat,
150-300 g pumpkin (to taste),
3-4 multi-cups water,
50 g butter,
sugar, salt - to taste.

Production:
Sort and wash the cereal, cut the pumpkin as desired. Place all the products in the multicooker bowl and set the “Buckwheat” mode. After the mode ends, let the porridge simmer in the heating mode.

All types of cereals can be combined. The most popular porridge is “Druzhba” porridge made from rice and millet. An interesting combination comes from buckwheat and rice, buckwheat and millet, etc.

You can prepare pumpkin porridge with dried fruits: just put pumpkin cubes in a bowl, add steamed chopped dried fruits to taste and desire and cook for an hour in the “Stew” mode. Serve with butter and honey.

Apart from sweet porridges, pumpkin makes good dishes with meat.

Pearl barley and pumpkin porridge with meat

Ingredients
: 200 g pearl barley,
400-500 g pumpkin,
300 g pork pulp,
200 g mushrooms (optional),
1 onion,
1-3 cloves of garlic,
2 cups.
water, salt, spices, vegetable oil - to taste.

Production:
Soak pearl barley in advance (overnight). Cut the meat into cubes, pumpkin too, chop the onion, chop the mushrooms not very finely. Pour vegetable oil into the bowl, set the “Frying” or “Baking” mode, heat it up and place the meat in the bowl. Fry for 10-15 minutes, stirring, add pumpkin, mushrooms, onions, salt and spices to taste, stir and simmer for 20-25 minutes. then add the washed pearl barley, stir, add water, add the peeled garlic cloves without cutting them, and set the “Pilaf” mode. After the signal about the end of the mode, let the porridge stand in the heating mode without opening the lid.

Pumpkin porridge in a slow cooker: TOP-3 recipes with milk

Pumpkin is one of the best sources of iron, vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A, fiber, vitamin (vitamins are a group of organic substances combined by chemical nature , united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) T, it improves digestion, strengthens vision and immunity, and has anti-inflammatory properties. Therefore, during the autumn season it is imperative to amuse yourself with healthy and tasty pumpkin dishes.

Now we will look at how to cook pumpkin porridge in a slow cooker, using 3 recipes as an example. Such porridges will appeal not only to adults, but also to small connoisseurs of mother’s cooking. It’s no secret that not every child likes porridge with milk; almost everyone will prefer semolina to pumpkin porridge. And while almost all mothers know how to cook semolina porridge with milk, not every family prepares pumpkin porridge.

How to cook millet porridge with pumpkin in a slow cooker

1. Peel the pumpkin and cut into small cubes. Oh, what a smell!

2. Place the pumpkin in the multicooker bowl. Add sugar and salt.

3. Next we send a piece of butter.

4. Fill with milk and water.

5. Wash millet cereals and add to the slow cooker with milk and pumpkin.

6. Next, set the manufacturing mode in accordance with the instructions for your own multicooker. Or you just put it on production (“porridge”). After 15 minutes, the ingredients must be mixed.

7. Cooking time is about 40 minutes. According to your taste, how you like thick porridge.

Pumpkin porridge with rice in a slow cooker

Pumpkin – 300 gr;
Rice – 100 g;
Milk – 600 ml;
Sugar, salt.

Pumpkin porridge with rice in a slow cooker, recipe:

Wash the rice and place it in the multicooker bowl.
We peel the pumpkin, cut it into cubes, put it in a slow cooker and fill everything with milk.
Add a little salt, sugar to taste, mix.
Select the “Rice” or “Milk porridge” mode and wait for the end of cooking. Mix the prepared pumpkin porridge with rice well and serve.

Recipe for millet porridge with pumpkin in milk in a slow cooker

2nd similar recipe for making millet porridge with milk in a slow cooker. Its difference is that we will not grate the pumpkin, but cut it into small cubes and use little sugar.

And this will be useful for you:

A glass of millet;
400 ml milk;
300 grams of pumpkin;
100 grams of sugar;
Salt to taste
Oil to taste.

Peel the pumpkin and cut into small cubes.

Wash one glass of millet well.

Next, caramelize the pumpkin. Place the pumpkin cubes in the multicooker bowl, add a little less than half the sugar. Turn on the “fry” mode for 5 minutes.

At the end of the process, add millet and remaining sugar. Pour in milk and salt. Add a piece of butter to taste.

Set the “Milk porridge” mode and turn on the multicooker.

The millet is ready, you can have breakfast.

Useful characteristics of millet porridge with pumpkin

This breakfast made from millet cereals is simply necessary for those people who work a lot. Constant physical and intellectual stress can seriously harm health, weakening the body's protective functions. A person begins to quickly get tired, blues and apathy arise (Greek - without - passion, a state caused by an indifferent, renounced attitude to what is happening around) , gradually turning into depressive states. Do you recognize yourself in this description? Then immediately start cooking millet porridge with pumpkin for yourself in a slow cooker.

This grain, combined with a bright orange vegetable, promotes true development and growth. That is why it is often cooked in kindergartens and schools. It is often prepared at home by fashionable “dietists” who closely monitor changes in their own weight. Constant consumption of porridge prevents fat deposition.

A joyful, sunny breakfast contains an indescribable amount of vitamins and microelements. Thanks to the presence of potassium, iodine, zinc, magnesium, sodium, phosphorus and folic acid in cereals, the skin becomes smoother and velvety, hair and nails grow faster, and problems such as dandruff and acne are completely forgotten like a terrible dream. The product contains a huge amount of vitamins B2 and B5, which normalize blood pressure and strengthen the walls and blood vessels of the heart.

Thanks to the presence of potassium, iodine, zinc, magnesium, sodium, phosphorus and folic acid in cereals, the skin becomes smoother and velvety, hair and nails grow faster, and problems such as dandruff and acne are completely forgotten like a terrible dream

Millet porridge with pumpkin in a slow cooker (on water)

Ingredients:

300 gr. polished millet;

250 gr. fresh pumpkin;

A head of sweet reddish onion;

Two tbsp. l. high quality lean oil, without aroma.

3 recipes for pumpkin porridge in a slow cooker and production secrets

How tender and fragrant pumpkin porridge turns out in a slow cooker! This dish will amuse even those who cannot stand the flashy and necessary vegetable. Specifically, in combination with cereals, pumpkin creates luxurious, rich flavors. And you can cook it with millet according to the traditional recipe, rice and corn grits.

People have long known about the usefulness of pumpkin. The vegetable, undemanding and easy to store, was eaten by the Aztecs. A description of their culinary “predilections” was compiled in the mid-16th century by the Spanish navigator Bernardino de Sahagún. According to him, the redskins ate not only the fruits themselves, but also the flowers, which they boiled, and the seeds.

Modern nutritionists agree with the Aztecs: pumpkin is a necessary product. Moreover, its implementation is recommended in baby food and dietary products. The pulp of the vegetable is perfectly absorbed by the body, but only if it has been subjected to heat treatment. That’s why it’s common to make porridge from pumpkin; it can be baked or stewed. In its fresh form, the product is the most aggressive for the intestinal tract, but perfectly cleanses it of toxins.

Subtleties of manufacturing

Pumpkin porridge in a slow cooker will turn out absolutely delicious if you follow these rules.

Use a perfectly ripe vegetable. Its pulp is sweet in taste, and boils much faster than the unripe fruit. You can distinguish it by its completely dry stalk. If you buy a piece of pumpkin, try the seed. A ripe fruit has sweet, crispy, plump seeds. A dried seed will indicate that the fruit was cut a long time ago and has lost a lot of water, and along with it the necessary parameters.
Chop the pumpkin as needed. The speed of preparing the dish and its mixture depends on the size of the vegetable pieces. So for baby food, it is customary to grate it on a small grater. For older children, you can finely chop the fruit into pieces or grate it coarsely. For adults, a large tenderloin is enough. Then the pieces will perfectly retain their shape in the dish and their pronounced taste.
Choose your preferred grain. On a theoretical level, any cereal can be combined with pumpkin. But the classic dish is considered to be the duet of vegetables with millet cereals. This is how they prepared it in Rus', simmering it in the oven for a long time until the pumpkin pulp was virtually completely dissolved, and the cereal became fluffy and indescribably tender. Rice and corn cereals also mix well with the product. But they are absorbed by the body in different ways, which is important to take into account when preparing dishes for children. Give preference to millet porridge with pumpkin in a slow cooker if you are preparing a dish for children. For older children, you can offer rice, which has an enveloping and sorbent effect. Corn porridge would be appropriate on the table for adults - this cereal is poorly absorbed by the body, but perfectly cleanses the intestinal tract.
Bring the vegetable to readiness before adding the cereal. Pumpkin is cooked longer than millet and rice. If you want to get a uniform structure of the dish, simmer it for at least 30 minutes until soft. It's easy to check if it's ready: press it with a spoon. If the vegetable just kneads, it means it’s ready.
Stew the pumpkin in water, and boil the cereal in milk. If there is a lot of water left after preparing the vegetable, you can simply drain it. But in this case, the pumpkin flavor will not be very pronounced.

Traditional recipe

How to cook delicious pumpkin porridge? The recipe for pumpkin porridge in a slow cooker with millet cereal is considered traditional. We use the same ingredients that housewives used in Old Russian cuisine. And we won’t actually change the manufacturing technique. After all, a multicooker simmers food in the same way as an ancient Russian oven, only much faster.

You will need:

pumpkin pulp - 700 g;
milk - 3 multi-glasses;
millet cereal - 100 g;
butter - 30 g;
honey - 2 tbsp. spoons.

Grind the pumpkin pulp in a meat grinder or on a grater, depending on the required mixture of the dish.
Place in a bowl, season with butter. Set the “Bake” mode for 10 minutes.
Add honey and cereal. Pour in the milk and set the “Porridge” mode for 45 minutes.
Check readiness: if the mixture is watery, leave the mixture on the heat for 15 minutes.

When serving, you can decorate the porridge in plates with the freshest berries. Raspberries and currants mix well with it.

Unique recipes

Try making rice porridge with pumpkin in a slow cooker or a dish with corn grits. The first one is suitable for dietary and baby food. It is quickly absorbed and has a mild cleansing effect on the intestinal tract. Therefore, this porridge is recommended for people with disorders of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) . The second one will help you vary your everyday, healthy and tasty menu.

With rice

To make porridge we use round polished rice. It boils better than other rice cereals, and after being prepared in a slow cooker from whole kernels, it is transformed into an airy mousse.

You will need:

rice cereal - 1 multi-glass;
pumpkin pulp - 700 g;
milk - 300 ml;
butter - 30 g;
honey - 1 tbsp. spoon.

Peel and cut the pumpkin into pieces.
Place in a bowl, pour in water. She only has to cover the vegetable a little. Set the “Extinguishing” mode for 30 minutes.
Lay out the washed rice, pour in the milk. Set the “Porridge” mode for 40 minutes.
Add butter, leave to heat for 10 minutes.
Place on plates and top with melted honey.

Cinnamon and vanilla mix well with these products. You can add washed raisins when adding cereal. This will make the dish sweeter.

With corn

The most unique is considered to be corn milk porridge with pumpkin in a slow cooker. The dish acquires a rich yellowish color and extraordinary thickness. We will prepare it for an adult table, so we will not simmer the vegetable until soft. In the dish it will retain the shape of the pieces and the highest benefits.

You will need:

pumpkin pulp - 300 g;
corn grits - 1 multi-cup;
milk - 3 multi-glasses;
butter - 30 g;
sugar - 1 tbsp. spoon;
salt.

Cut the vegetable into medium-sized pieces.
Pour the cereal into the bowl, add milk, sugar, and salt.
Place the pumpkin.
Set the “Porridge” mode for 40 minutes.
Add butter, leave to heat for 10 minutes.

The beauty of the recipe is that the dish is prepared very quickly. It can also be prepared in delayed start mode. Corn grits do not swell well, so feel free to fill it with milk in the evening and add all the ingredients. And during the day, fragrant and necessary porridge will be waiting for you!

We hope our recipes for rice, corn, millet porridge with pumpkin in a slow cooker (Polaris, Redmond and other models) will be to your liking and taste. And the desired vegetable will become a favorite in your family in a wonderful combination with hearty cereal.

How to cook pumpkin porridge in a slow cooker: a selection of successful recipes

Porridge in a slow cooker is not just convenient: in its mixture and taste, it resembles treats from a Russian oven and pots. Various grains combined with pumpkin are perfect for breakfast. A minimum of ingredients and effort - and a nutritious dish is already on your table. We offer excellent recipes for various porridges with pumpkin in a slow cooker, suitable for a healthy and dietary diet, as well as for a hearty lunch.

Millet porridge - a classic dish with pumpkin

Millet is perfect for combining with pumpkin. Such porridge was prepared in ovens in Rus': there pieces of vegetable were simmered almost until completely dissolved, and the cereal was very boiled and became very tender and melting in the mouth. This effect can now be achieved using a multicooker.

Ingredients for millet with pumpkin:

0.7 kg of clean pumpkin;
100 g millet;
3 tbsp. milk;
30 g butter;
salt, honey or sugar to taste.

Under the glass in the lists of ingredients there is supposed to be a multi-glass - a special container that comes with the multi-cooker. 1 multi-glass - approximately 160-170 ml.

How to cook:

Millet tends to become bitter if the grains are not washed before cooking. It is also recommended to pour boiling water over them and soak for a few minutes. This will make the porridge sweet.
Grease the multicooker bowl with softened butter.
The smaller and softer the pumpkin, the faster it will cook. To avoid finding hard, uncooked pieces in the porridge, grate the vegetable or bake it in advance until half cooked. Another method: first immerse the crushed pulp in a multicooker and simmer for 10 minutes in the “Multicook”, “Baking” or “Stewing” mode.
Add washed millet to the steamed pumpkin, pour in milk and flavorings.
Cook the mixture on special mode for 45 minutes.
If it turns out very liquid, steam the porridge for another 15 minutes.
Millet porridge with pumpkin is the best breakfast for little kids. Cereals are easily digestible, and vegetable pulp saturates with the rarest substances necessary for harmonious development.

Various devices have certain functions that are suitable for making porridge. So, in Redmond multicookers it is “Milk porridge”, “Steaming” or “Stewing”. They can be changed using the “Baking” function.

Soft rice in a slow cooker

To ensure that the rice porridge comes out boiled and tender, choose polished round grains. It is perfect for soft porridges.

What's useful:

1.5 tbsp. rice;
3 tbsp. milk;
1.5 tbsp. water + another 150 ml for pumpkin;
350 g pure pumpkin;
3-4 tbsp. Sahara;
40 g butter;
a pinch of salt, vanillin;
dried fruits and candied fruits.

How to cook:

Chop the pumpkin into cubes and place in the multicooker bowl. Fill with water. Using the “Stew” mode, steam the vegetable for 10-15 minutes.
Wash the rice until the water runs clear.
Mash the steamed pumpkin pulp with a masher or fork.
Place rice, sugar, salt and vanillin in a slow cooker.
Pour in milk and water and stir.
Cook on the “Porridge” or “Milk porridge” mode for 50-55 minutes, additionally set the “Heating” mode for 20 minutes if it turns out very liquid.
Season the finished rice with butter. When it melts, decorate the dish with dried fruits and serve.

Extraordinary wheat

Wheat porridge with pumpkin is a recipe from Russian cuisine, a nutritious dish of a tender mixture. This cereal is not so popular, and in vain: it saturates with energy, regulates fat metabolism, helps to lose weight and maintains the level of hemoglobin in the blood (the internal environment of the human and animal body) and immunity.

Ingredients:

1 tbsp. wheat cereal;
3 tbsp. milk;
300 g pumpkin pulp;
salt, butter, vanillin, nuts and dried fruits - everything to taste.

Manufacturing method :

Wash the wheat grains and quickly soak them in cool water.
Finely chop the pumpkin or grind it with a grater or meat grinder.
Wheat groats take quite a long time to boil, so be sure to grease the multicooker bowl with butter, otherwise the porridge will burn.
Place the pumpkin and soaked wheat in the slow cooker.
Pour in milk, add salt, vanillin. Stir.
Set the “Porridge” or “Baking” mode for 50 minutes.
When serving, garnish with nuts and dried fruits, add butter.

To prevent milk porridge from running over the edges of the multicooker, grease the bowl with soft butter to the very top.

Oatmeal with pumpkin on water - a frisky and healthy breakfast

The dish is suitable for those who are watching their figure or need a serious menu adjustment. Oatmeal cooks very quickly, the light herbaceous flavor of pumpkin complements the dish and makes it very healthy and nutritious.

Ingredients:

1 tbsp. oatmeal flakes;
3 tbsp. water;
200 g clean pumpkin;
50 g butter;
salt, sugar, fruit additives.

How to cook pumpkin and oatmeal porridge :

Finely grate the peeled pumpkin pulp so that it has time to boil.
Pour the oatmeal into the bowl, followed by the pumpkin, salt, and sugar. Fill everything with water.
Cook on the “Stew” mode for 25 minutes.

Hearty porridge with meat and pumpkin

Porridge can be either a light breakfast or a hearty dish to replenish your strength during the lunch break, or a delicious dinner. Pumpkin is mixed not only with cereals, but also with meat - this makes the vegetable universally suitable. In order to amuse yourself and your loved ones with an unusual porridge, prepare barley and pork slices. Pearl barley is one of the most necessary cereals - it is rich in B-group vitamins and protects the intestinal tract from clogging.

What's useful:

250 g pork fillet;
250 g pumpkin pulp;
1 tbsp. barley;
1 onion;
1 carrot;
2 tbsp. water;
spices for pork;
2 tbsp. vegetable oil for frying;
salt and pepper.

How to cook pearl barley porridge with pumpkin and meat:

Wash the pearl barley.
Cut the pumpkin into small pieces.
Grind the carrots and finely chop the onion.
Prepare the frying of onions and carrots: pour oil into a saucepan, heat and fry the vegetables until golden brown. To prepare frying immediately in a slow cooker, set the “Stew” mode for 10 minutes.
Wash the pork, chop finely and dry.
Place the fried onions from a saucepan or multicooker, place the meat there and fry for 10 minutes.
Mix vegetables and pork, add salt and spices, simmer for another 5 minutes.
Place pearl barley, roasted meat, and chopped pumpkin into the multicooker. Fill the mixture with water.
Cook for 40 minutes. If necessary, let the dish simmer for another 10-15 minutes on the heating mode.

Pumpkin as an additive is suitable for any porridge. The multicooker makes the cooking process very comfortable - vegetables and grains are boiled and saturated, the dishes turn out soft and pleasant to the taste.