like to cook –
hate to grocery shop.
All of which frequently lead me to improvise and create when it comes to meals – depending on what’s in the pantry. It’s really how I prefer to cook, I am not a follow-the-rules kind of soul, and it’s also true with cooking. I use recipes, but I don’t adhere to them normally.
Today was one of those improv days.
It’s cold outside, and since it is the first day of winter, I craved a hearty soup, a stick-to-your-ribs kind of soup.
Pumpkin porridge was the result.
What do you think of when you hear the word porridge, besides the “Goldilocks and the Three Bears†story?
I think of thick, hearty and stick-to-your-ribs soup. That’s exactly how my pumpkin porridge looked and tasted.
Mark made a deliciously hearty multi-grain baguette that we had with it, plus we had the top-notch cheddar cheese from Hardesty Cheese. It is indeed top-notch. He also made homemade applesauce this morning for our Christmakah/Hanukkamas meal later this week, which I used a small amount of in the porridge.
Pumpkin Porridge
- Pumpkin puree
- Milk (1 –2 cups)
- Peanut Butter (from Snyder Farms) (1/3rd cup)
- Applesauce (Mark’s which he made this morning)
- Spices – sweet curry, tandoori, ground red chipotle, cumin, sweet paprika and cinnamon – all from Penzeys.
Add the milk, peanut butter, applesauce and spices to the pumpkin. Stir until well blended, heat until low boil then reduce heat to a simmer. Simmer for about 20 minutes. All the measurements are guestimates, use your own judgment.
I wish I had thought to take a picture before chowing down. Maybe next time.
Delicious and nutritious – nothing bad about that. Â
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