Pumpkin -Squash Porridge

If you've traveled a few times to Korea, you're probably no stranger to pumpkin or squash porridge squash. Asians have many different kinds of pumpkin or squash. Most of them have thick skin and yellow meat. Many Asian people like to eat porridge for breakfast or even throughout the day because porridge is very easy to eat. Usually, porridge will be cooked with minced meat, fish, or shrimp. Because this pumpkin porridge does not contain meat or seafood, so the vegetarians can enjoy, and it has a lot of nutrition, as well. Not only that, but this dish is also very delicious and easy to make, and its ingredients are very simple, and you can find in all markets.

 Ingredients:

12 oz. pumpkin, peeled and seeded

1/4 cup sweet rice, soaked in water for a couple of hours

4 cups water or vegetable broth

1 tbs sugar

1 tbs salt or as needed

Others:

3 jujubes seeded and sliced

Some roasted pumpkin seeds or sesame seeds

Directions:

Steam pumpkin in a steamer for 25 minutes.

After soaking rice, drain in colander.

In the Vitamix blender, add cooked pumpkin, rice, and the 4 cups of water. Blend them for 3 minutes.

Add the puréed pumpkin and rice in a medium pot and bring to boil. Continue to cook and stir with a wooden spoon to prevent any lumps from forming when making the porridge.  Cook for 10 minutes, or until the porridge becomes thick. Be careful at this time because the bubbles will rise and pop on the surface and may burn. Season with sugar and salt to taste.

Ladle the porridge onto the serving bowl and top with sliced Jujubes and roasted pumpkin seeds.

Tip: You can use an instant pot cooker to prepare this recipe. It cooks faster.