Pumpkin for breakfast? Yes pumpkin for breakfast! – Pumpkin semolina porridge

Hey there!

Pumpkin, pumpkin, pumpkin. Fanny loves pumpkin. As a matter of fact Fanny loves pumpkin for every meal of the day. Yes for every single one of them. Even breakfast.

What breakfast? That is probably what you’re thinking to yourself, right?

Well guess what pumpkin isn’t delicious in savoury dishes like soups and stews it also complements perfectly with cinnamon, maple syrup, cloves and all of those other spices that remind us of the colder months. I know all you Americans reading this are probably slightly confused about the previous sentence. I mean you guys have got pumpkin pie and pumpkin spice lattes and pumpkin spice oreos and pumpkin everything but you know we Europeans are used to having pumpkin prepared savoury and surely not squished into every single autumn dessert.

Anyways I decided to give it a go as I have read so much about those sweet treats containing pumpkin. At first I was going to include some pumpkin puree in an ordinary oatmeal yet I was thinking that there is probably already at least one recipe explaining how to prepare ordinary pumpkin oatmeal so I decided to step up the game and include my pumpkin in a dish which used to be one of my favourites when I was a little child.

That is how my beloved childhood favourite semolina pudding and a bowl of steamed pumpkin got married which resulted in the creation of their amazingly tasty baby, the semolina pumpkin porridge topped with almond butter and banana.

So there you have it, the step by step directions to create a baby equally as heavenly tasting.

• 80 g pumpkin
• 25g semolina
• 200ml water
• 1tsp-1tbs maple syrup
• 1tsp cinnamon
• 1tbs soy yoghurt

toppings

• ½ banana
• 1tsp almond butter
• a few chopped almonds
• flax seed

1. Steam your pumpkin until soft and tender.
2. When you pumpkin is done puree it until smooth.
3. When your pumpkin puree is ready pour it into a saucepan and add the water, cinnamon and maple syrup. Let the mixture come to a bubble.
4. When your mixture has come to a bubble stir in your semolina and lower the heat to medium and keep stirring until your semolina has thickened. This only takes a few moments, one minute tops.
5. When your semolina porridge has thickened add the soy yoghurt and stir it in. The soy yoghurt just makes the whole thing super creamy.
6. Now I prefer to let my semolina porridge cool for a while as I don’t like my breakfast to be steaming hot but you can enjoy it staright away if you like.
7. Top your semolina porridge with banana slices, almond butter, a few chopped almonds and flax seed. Sprinkle it with some more cinnamon if you like.

Voila a deliciously easy and different breakfast all done in minutes. I absolutely love this creation and I can only recommend you to step out of your comfort zone and try having pumpkin sweet instead of savoury. I can assure you that you’ll be as blown away as I was when I first tried this. It might seem super strange to have pumpkin for breakfast at first but oh my, pumpkin and cinnamon, just divine!

Meanwhile enjoy warming up your foggy autumn mornings with this scrumptious breakfast and I’ll be back with another recipe in no time.

Bisous