Learn how to make some delicious pumpkin porridge for breakfast. This porridge is rich, creamy, vegan friendly and incredibly tasty using only a few ingredients.

Pumpkin is such a diverse fruit because you can use it in so many sweet and savoury dishes.

Not many people would consider making porridge with it though, but believe me when I say the results are tasty.

Although I didn't grew up on this particular porridge, it does have a similar theme to so many Jamaican porridge recipes hence why I entitled it Jamaican.

It definitely has some Jamaican influence to it because it is so energising and full of flavour (I know I sound very biased).

What really enhances the taste of the pumpkin porridge is by pairing it with carrots, coconut milk and ground oats for thickness.

Along with your usual spices and flavour enhancers - vanilla, pink salt cinnamon, nutmeg I also like to add ginger.

You can sweeten with my homemade vegan condensed milk that's made from coconut milk or use maple syrup instead.

The good news is that you don't need to steam or roast the pumpkin first (unless you want to).

You only need the use of your stove and blender (for pureeing), no grating is required!

Ingredients you need

Pumpkin - you will need calabaza pumpkin, this is the most common type of pumpkin that is used in Caribbean recipes. However, you can use butternut squash as an alternative.
Carrots - they help to balance the taste of the pumpkin so it's overpowering.
Coconut milk - this milk makes the porridge rich and creamy.
Water - have the water on standby in case the porridge is too thick.
Cinnamon, nutmeg, ginger and cloves and pink salt - flavour enhancers!!
Condensed coconut milk - to sweeten the porridge

Reasons to make this recipe

It makes the perfect seasonal recipe (especially if you live outside the Caribbean)
A great alternative to oatmeal
This is a perfect way to use both pumpkin and carrots
No grating is required
Very simple and quick recipe to make

The steps

Steps 1-4 pureeing the carrots and pumpkin

Combine the chopped pumpkin and carrots with the coconut milk to a high speed blender.
Blitz to make a smooth paste/puree (it should be on the thicker side, but add a splash of water if needed).
Pour the liquid into a medium sized saucepan on medium heat.

Bring the saucepan to a rolling boil then reduce to low heat.
Stir in the ground oats.
Allow to simmer for a further 15 minutes, stirring throughout.
After the given time, add the vanilla, cinnamon, nutmeg, ginger cloves and pink salt.
Finally sweeten with condensed milk to taste (I only used a very small amount).
Serve accordingly.

Notes and tips

Don't leave the porridge unattended, you will need to stir it throughout the given time so it doesn't burn, stick or become lumpy.
Any leftover porridge should be refrigerated when completely cool. You can leave it in a bowl wrapped with plastic wrap for up to 3 days.
You don't want the porridge to be too thin, you are aiming for a puree/thick consistency.
If you don't have ground oats, use whole oats but add it along with the pumpkin and carrots in the blender.
Use 1tbsp tapioca starch with 2 tablespoons of water and stir that in as a grain free alternative .
Feel free to use another plant based milk such as cashew, brazil nut milk etc...
Have some coconut milk/water on standby in case you need any more.
Oats are naturally gluten free however, if you are sensitive to trace then you will need certified gluten free oats.
This is the recipe link you will need for the Coconut Condensed Milk.

More porridge recipes to try

More pumpkin recipes to try

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