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Pumpkin Porridge

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Total time: 30 minutes

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Serves 4

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5.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 kg - Pumpkin, peeled, cut into chunks

4 cup - Water

¼ cup - Rice flour, brown

2 tb - Sugar, maple

1 dash - Salt, table

2 tb - Seeds, pumpkin and squash, whole, roasted, without salt


Cooking pot, Chopping board, Knife, Hand blender or potato masher


1. Boil four cups of water in a cooking pot, add pumpkins and boil it until tender. Remove from the heat.

2. Add maple sugar and salt. Puree it using a hand blender or a potato masher.

3. Return the cooking pot to the stove and bring the mixture to a boil. Stir continuously to avoid burning the bottom of the pan.

4. Dilute the brown rice flour in 3 tbsp water and gradually add it to the pumpkin mixture.

5. Simmer the porridge over low heat for a further 3 mins. Turn of the heat.

6. Garnish it with roasted pumpkin seed on top. Serve.


1 serving = about 457g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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