Pumpkin Porridge
Ingredients
- 1 kgPumpkin (peeled and diced)
- 1 LMineral water
- 60 gRice flour (diluted in water)
- 2 tbspBrown sugar
- 1 tspGray sea salt
- 100 gRed bean (cooked and drained)
- 500 gKabocha Squash (peeled and seeded)
Method
A smooth, coating texture that warms you instantly. The pumpkin's sweetness is heightened by a touch of salt, while the glutinous rice provides a dense and velvety consistency.
- 1
Peel the pumpkin and kabocha squash, then remove the seeds. Cut the flesh into regular 3 cm cubes to ensure even cooking. The smaller the pieces, the easier the pureeing will be.
- 2
Place the squash cubes in a sauté pan with the mineral water. Bring to a boil then lower the heat. Cook covered until a knife tip sinks into the flesh like butter.
- 3
Blend the preparation directly in the pan until a smooth base is obtained, without any residual pieces. The color should be a bright, shiny orange thanks to the addition of the Kabocha squash.
- 4
Mix the rice flour in a little cold water to avoid lumps. Pour the mixture in a thin stream into the boiling puree while whisking constantly. The soup should thicken and coat the back of a spoon.
- 5
Add the salt and brown sugar. Taste to balance: the salt should enhance the natural taste of the squash without dominating. Add the already cooked red beans at the end of cooking to add texture.
Frequently asked questions
How do you get this dish right?
- Don't skip the salt; it's what awakens the natural sugar of the squash.
- If the texture is too thick, loosen it with a splash of hot water at the end of cooking.
- For a more rustic texture, mash the squash with a manual masher instead of a blender.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat over low heat, stirring to restore consistency.
