Buckwheat porridge in a pumpkin

Ingredients for making buckwheat porridge in a pumpkin

  1. Pumpkin 3 kg / 1.2 l.
  2. Buckwheat groats 300 g.
  3. Butter 50 g
  4. Cream 15% 200 ml.
  5. Water 300 ml.
  6. Salt 0.5 tbsp. l
  • Main ingredients: Pumpkin, Buckwheat

Cooking buckwheat porridge in a pumpkin:

Wash the pumpkin, check the skin so that there is no damage. Cut the top with the tail, this will be the cover.

Remove seeds and fiber with a large tablespoon.

Sort out cereals and rinse under cold running water.

Pour the cereal into the pumpkin, add salt, cream, water, mix.

Cover, wrap the upper part with foil so as not to burn. We put the pumpkin in a heat-resistant form. Lower the grate in the oven to the lowest shelf, turn on 200 degrees. We send the pumpkin into the preheated oven and bake for 2 hours. Baking time depends on the volume of your pumpkin.

In the finished porridge, add butter and insist in the oven off for about an hour.

We serve the finished porridge to the table, enjoy your meal!