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Pumpkin Porridge


Smooth, creamy, hearty and warming.  This pumpkin porridge is a quick and easy to make ahead for your morning breakfast. Vegan and gluten-free.

If the pumpkin porridge is too thin, can thicken with ¼ cup of cornmeal, rice flour, or semolina.  Mix with a ¼ cup of water before mixing with pumpkin porridge.

Add milk to porridge


  • 1 small Pumpkin (peel and de-seed)
  • cup of Water
  • ½ teaspoon grated Nutmeg
  • 1 teaspoon Vanilla Extract
  • pinch of Salt
  • Sugar to taste
  • Milk to taste


  1. Peel and de-seed pumpkin.  Cut into small bits.
  2. Blend pumpkin with water in an electric blender.
  3. Pour contents into a large cooking pot.  Add ½ teaspoon grated nutmeg, vanilla extract and a pinch of salt.
  4. Turn heat to high, and keep on stirring until boiling to prevent lumps forming, then reduce heat to low flame and allow to cook for 10 – 15 minutes.
  5. Then porridge is ready to eat.  Can eat with 1 – 2 tablespoons of sweetened condensed milk or just add sugar and milk.