“If you are looking for a way to hide vegetables in your breakfast, this is it.
The preparation is really easy because the veggie, the pumpkin, is mixed directly into the plant-based milk. How does that sound?”

In Switzerland, pumpkins have become popular, only a few years ago. The pumpkin acreage nearly tripled since 2009. Currently, the selection of different varieties of pumpkin or squash is phenomenal.
For this super simple but tasty creamy breakfast variation, I chose the Hokkaido pumpkin.

On one hand, it’s available in different sizes, on the other hand, the orange color is glorious. In addition, the entire pumpkin can be eaten, because the shell of the Hokkaido is edible after cooking. Due to the simple preparation, this warming option is regularly on my table.

My Favorite Warming Pumpkin Porridge

Course: Breakfast, Recipes

Servings

1

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

If you are looking for a way to hide vegetables in your breakfast, this is it.

Ingredients

• ¼ cup pumpkin purée

• 1 cup almond milk

• 1 Medjool date pitted

• 4 tbsp porridge mix or oats

• 1 pinch sea salt

• *1/2 tsp pumpkin spice seasoning if you’re not using my porridge mix

• TOPPINGS

• Fresh fruits, berries, nut butter, granola, and foamed nut milk…

Directions

• Blend pumpkin purée, milk with the date in a high-speed blender until well combined.
• In a small saucepan add the oats and a pinch of salt, whisk in the pumpkin milk and simmer covered on medium for 2 min.
• Reduce to medium-low and simmer another 5 min, giving it a stir from time to time, maybe add more water to reach desired consistency.
• Transfer to a bowl and garnish with your toppings.