Pumpkin is my favourite winter ingredient. Its orange is a small argument against a grey morning, and there is more to it than the colour: it is generous with vitamins and fibre, cheap, and endlessly useful across sweet and savoury cooking.
My favourite use of it is this porridge with tahini dressing. We serve it to guests on winter mornings, and it is one of the recipes that earned its place in our cookbook, Eat Thrive Repeat. It is warming, quietly filling, and it makes everyone smile.
The recipe below serves four.
INGREDIENTS
Porridge pumpkin
- 2 cups boiled Pumpkin
- 2 tsp cinnamon
- 1 tsp all spice
- Pinch of salt
- 3 Tbsp Coconut sugar
- 1/2 cup coconut cream
- 1 tsp vanilla essence
- 1/2 cup oats
- 1/3 cup soaked cashews (optional)
- 1/2 cup water from boiled Pumpkin
Tahini dressing
- 1 Tbsp Coconut syrup
- 3 Tbsp Coconut cream
- 1 Tbsp Tahini
Instructions:
- Boil Pumpkin until soft, cool it down.
- Mix all the ingredients for the tahini dressing.
- Blend the pumpkin with the rest of the porridge ingredients in a high speed blender until smooth.
- Heat up add extra coconut milk if it is too thick.
- Serve warm in a bowl. Swirl one tbs of tahini dressing, sprinkle with roasted pumpkin seeds (optional) and enjoy.
