Wheat Porridge with Pumpkin and Milk
A delicious and filling breakfast for children and adults! Wheat porridge with pumpkin has a bright, appetizing color and a pleasantly creamy texture. Add fruit or berries, or stir in cocoa powder for a chocolate variation.
Updated : 02 September, 2026
Easy
About 1 hour.
Ingredients
250 grams
Pumpkin
200 grams
Wheat groats
300 milliliters
Water
300 grams
Milk
0.5 teaspoon
Salt
3 tablespoon
Sugar
50 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Peel the pumpkin and cut it into large pieces, then dice them finely. Alternatively, coarsely grate the pumpkin.
Step 2
Place the wheat groats in a deep bowl and rinse them several times, until the water runs clear. Remove any debris that floats to the surface.
Step 3
Pour the water and milk into a heavy-bottomed saucepan. Place over medium heat and bring to a boil. Skim off any foam that forms.
Step 4
Add the wheat groats, salt and sugar. Mix well and cook over medium-low heat for 15 minutes, stirring regularly. Skim off any additional foam if necessary.
Step 5
After 15 minutes, the wheat groats will begin to swell and soften.
Step 6
Add the chopped or grated pumpkin and stir. Cook over low heat for another 15 minutes, stirring frequently and scraping the bottom of the saucepan to prevent the porridge from burning.
Step 7
Add the butter and stir. Cover the saucepan, wrap it in a warm towel and leave the porridge to rest for 40 minutes. Mix well once more before serving.
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