Learn how to make this deliciously creamy Jamaican Pumpkin Porridge using fresh pumpkin, carrots, coconut milk, warming spices and keto condensed milk. It's a comforting Caribbean breakfast that's completely dairy free and vegan friendly.
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If you love a good bowl of homemade porridge, then this is another recipe that you definitely need to try!
Pumpkin is such a versatile ingredient and although it's commonly used in soups, stews and savoury dishes, it also works incredibly well in sweet recipes.
For this particular recipe, I'm combining pumpkin with carrots, coconut milk and a few warming spices to create a thick, creamy and flavourful porridge.
The pumpkin and carrots are first steamed until tender, then blended with coconut milk until smooth. The mixture is gently simmered with ground oats to give the porridge its lovely thick consistency.
I'm also using cinnamon, nutmeg, ginger and cloves for extra flavour, along with some keto condensed milk to sweeten the porridge.
Steaming the vegetables beforehand makes them lovely and tender, so they blend easily into a smooth puree. Once blended, the porridge only needs a short time on the stovetop.
It's warm, filling and especially delicious during the colder months.
Ingredients you need
- Pumpkin - I'm using fresh pumpkin for this recipe. You will need to peel it, remove the seeds and chop it into smaller pieces before blending.
- Carrots - These add a lovely natural sweetness and complement the pumpkin. Make sure you peel and chop them before adding them to the blender.
- Coconut milk - I'm using full-fat canned coconut milk, which gives the porridge a deliciously rich and creamy consistency.
- Ground oats - These help to thicken the porridge and give it some extra body. You can grind regular rolled oats into a fine powder using a blender. Use certified gluten-free oats if needed.
- Cinnamon/nutmeg/ginger/cloves - These warming spices give the porridge its lovely Caribbean flavour and aroma.
- Vanilla - Adds a subtle sweetness and complements the coconut milk and warming spices.
- Pink salt - Just a small amount helps to balance the sweetness and enhance the other flavours.
- Water - You may need to add a little water if the porridge becomes too thick during cooking.
- Keto condensed milk - I'm using my dairy free keto condensed milk to sweeten the porridge. You can adjust the amount according to your preferred level of sweetness.
Reasons to make this recipe
- It's thick, creamy and full of delicious Caribbean flavours.
- Made with fresh pumpkin, carrots and warming spices.
- Completely dairy free and vegan friendly.
- Steaming the pumpkin and carrots beforehand makes them easy to blend into a smooth puree.
- The ground oats help to give the porridge a lovely creamy consistency.
- It's a comforting and filling breakfast, especially during the colder months.
- You can easily adjust the sweetness to suit your taste.
- It's a great way to use up any leftover fresh pumpkin.
The steps
- Fill a large saucepan approximately one quarter full with water and place over medium heat.
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Insert a steaming basket into the saucepan, making sure the water sits below the basket.
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Add the chopped pumpkin and carrots to the steaming basket.
-
Cover with a lid and steam until the vegetables are soft and tender. Use a fork to check whether they're ready.
-
Once steamed, carefully transfer the pumpkin and carrots to a high-speed blender along with the coconut milk. If you're using oats that haven't been ground beforehand, add them to the blender at this stage.
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Blend everything until smooth and creamy.
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Pour the mixture into a medium sized saucepan and place over medium heat.
-
If you're using pre ground oats, gradually stir them into the mixture, stirring continuously to prevent lumps from forming.
-
As the porridge heats, it will begin to thicken. If the consistency is too thick, add a small amount of water to loosen it. Be careful not to add too much, as you don't want the porridge to become too thin.
-
Reduce the heat as needed and allow the porridge to simmer gently for approximately 5 minutes, stirring frequently to prevent it from sticking to the bottom of the saucepan.
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Add the cinnamon, nutmeg, ginger, cloves, vanilla and pink salt.
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Stir until all the spices are thoroughly combined.
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Stir in the dairy free keto condensed milk, adjusting the amount according to your preferred level of sweetness.
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Serve warm and enjoy!
Frequently Asked Questions
Do I have to Cook the Pumpkin Before Blending?
Yes, for this particular recipe I recommend steaming the pumpkin and carrots until they're soft and tender.
This makes them much easier to blend into a smooth puree and reduces the amount of cooking time needed afterwards.
Can I Make This Without Oats?
The ground oats help to thicken the porridge and give it a lovely creamy consistency.
I haven't tested this particular recipe without them, so I recommend keeping them for the best results.
Why Is My Porridge So Thick?
Don't panic! This is completely normal.
The ground oats absorb liquid as they cook, causing the porridge to thicken. Simply add a small amount of water or coconut milk until you achieve your preferred consistency.
Can I Use a Different Sweetener?
Yes, you can use another sweetener if you prefer. I have a few other recipes such as Dairy Free Sweetened Condensed Milk Recipe and Vegan Condensed Milk (No Coconut Milk)
I'm using my dairy-free keto condensed milk, but you can adjust the sweetness to suit your taste. Bear in mind that changing the sweetener may slightly affect the flavour and creaminess.
Can I Make It Ahead of Time?
Absolutely!
You can prepare the porridge in advance and refrigerate it in an airtight container a day ahead.
It will thicken once chilled, so simply add a splash of coconut milk or water while reheating to loosen the consistency.
Notes and tips
- Traditionally, Caribbean people use calabaza pumpkin, also known as West Indian pumpkin, for recipes like this. However, you can use other varieties of pumpkin if calabaza isn't available. Just bear in mind that the flavour, sweetness and texture may vary slightly depending on the variety.
- I recommend using fresh pumpkin for this recipe. Make sure you peel it, remove the seeds and chop it into smaller pieces before steaming.
- Cut the pumpkin and carrots into similar-sized pieces so they steam evenly.
- Make sure the vegetables are completely soft and tender before blending. Use a fork to check whether they're ready.
- The porridge will thicken as it cooks. If it's too thick, gradually add a small amount of water until you achieve your preferred consistency.
- Don't add too much water at once, as you don't want the porridge to become too thin.
- Remember, keep stirring while the porridge simmers to prevent it from sticking to the bottom of the saucepan.
- Adjust the amount of keto condensed milk according to your preferred level of sweetness.
- Oats are naturally gluten free however, if you are sensitive to trace then you will need certified gluten free oats.
- Allow any leftovers to cool, then transfer to an airtight container and refrigerate promptly for up to 2 days.
- Reheat it gently on the stovetop or in the microwave until piping hot, adding a splash of coconut milk or water to loosen the consistency if needed.
- This is the recipe link you will need for the Keto Condensed Milk
More porridge recipes to try
- Jamaican Rice Porridge
- Sweet Potato Porridge
- Hominy Corn Porridge
- Peanut Butter Porridge
- Roasted Almond Porridge
- Chocolate Coconut Porridge
- Creamy Millet Porridge
- Yellow Plantain Porridge
- Green Banana Porridge
More pumpkin recipes to try
- Jamaican Pumpkin Soup
- Caribbean Pumpkin Soup
- Pumpkin Punch
- Caribbean Pumpkin Lentil Soup
- Jamaican Pumpkin Rice
- Caribbean Pumpkin Soup
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Jamaican Pumpkin Porridge
Ingredients
- 14 oz full fat coconut milk
- 2½ cups pumpkin chopped
- 2 cups carrot chopped
- ½ cup ground oats
- 1 teaspoon cinnamon
- ½ tsp nutmeg
- ½ teaspoon ginger
- ⅛ teaspoon cloves
- 1 teaspoon vanilla
- ¼ teaspoon pink salt
- water if needed
- keto condensed milk to taste
Instructions
- Fill a large saucepan approximately one quarter full with water and place over medium heat.
- Insert a steaming basket into the saucepan, making sure the water sits below the basket.
- Add the chopped pumpkin and carrots to the steaming basket.
- Cover with a lid and steam until the vegetables are soft and tender. Use a fork to check whether they're ready.
- Once steamed, carefully transfer the pumpkin and carrots to a high-speed blender along with the coconut milk. If you're using oats that haven't been ground beforehand, add them to the blender at this stage.
- Blend everything until smooth and creamy.
- Pour the mixture into a medium sized saucepan and place over medium heat.
- If you're using pre ground oats, gradually stir them into the mixture, stirring continuously to prevent lumps from forming.
- As the porridge heats, it will begin to thicken. If the consistency is too thick, add a small amount of water to loosen it. Be careful not to add too much, as you don't want the porridge to become too thin.
- Reduce the heat as needed and allow the porridge to simmer gently for approximately 5 minutes, stirring frequently to prevent it from sticking to the bottom of the saucepan.
- Add the cinnamon, nutmeg, ginger, cloves, vanilla and pink salt.
- Stir until all the spices are thoroughly combined.
- Stir in the dairy free keto condensed milk, adjusting the amount according to your preferred level of sweetness.
- Serve warm and enjoy!
Notes
- Traditionally, Caribbean people use calabaza pumpkin, also known as West Indian pumpkin, for recipes like this. However, you can use other varieties of pumpkin if calabaza isn't available. Just bear in mind that the flavour, sweetness and texture may vary slightly depending on the variety.
- I recommend using fresh pumpkin for this recipe. Make sure you peel it, remove the seeds and chop it into smaller pieces before steaming.
- Cut the pumpkin and carrots into similar-sized pieces so they steam evenly.
- Make sure the vegetables are completely soft and tender before blending. Use a fork to check whether they're ready.
- The porridge will thicken as it cooks. If it's too thick, gradually add a small amount of water until you achieve your preferred consistency.
- Don't add too much water at once, as you don't want the porridge to become too thin.
- Remember, keep stirring while the porridge simmers to prevent it from sticking to the bottom of the saucepan.
- Adjust the amount of keto condensed milk according to your preferred level of sweetness.
- Oats are naturally gluten free however, if you are sensitive to trace then you will need certified gluten free oats.
- Allow any leftovers to cool, then transfer to an airtight container and refrigerate promptly for up to 2 days.
- Reheat it gently on the stovetop or in the microwave until piping hot, adding a splash of coconut milk or water to loosen the consistency if needed.
- This is the recipe link you will need for the Keto Condensed Milk
John St Louis says
Tasty
Charla says
Thanks John