Table of Contents for pumpkin puree with rice
Ingredients
How to make healthy pumpkin puree with rice
Preparation Video
Tips & Nutrition Facts
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Recipe Video
Gives you energy to smash your goals
Pumpkin puree with rice is soft, warming and perfect to boost your energy to smash your goals during the day. I really love to prepare it during the weekend and warm up during the week to have a quick and energizing breakfast. For this recipe I used hokkaido pumpkin, it is really amazing because in comparison to other pumpkin types you do not need to peel the skin and can just remove the seeds and cut it into pieces. This saves a lot of time and makes your mealprep quicker.
This recipe does not contain any refined sugar, but the dish is pretty sweet, because of adding maple syrup. I really love the combination of maple syrup and butter, it makes the puree incredibly soft and sweet and all that without adding tones of butter and sugar.
If you love saving time in the morning and prefer filling and quick breakfasts check my healthy protein granola which is full of protein without adding any protein powder or bread pudding which can be combined with greek yogurt for a perfect low calorie filling afternoon snack.
How to prepare Pumpkin puree with rice
Ingredients
- 350 g peeled and seeded pumpkin I used hokkaido pumpkin cut into pieces + 100 g of water for cooking
- 100 g risotto rice + 250 g water for cooking
- 20 g butter
- 20 g maple syrup
- 2 g salt
- 250 g oat milk
Instructions
- Cut the pumpkin into small pieces, remove the seeds.* To 350 g of pumpkin cut into pieces add 100 g of water, cook stirring until ready. If it starts to stick to the bottom, add a few more tablespoons of water. Cool a little and grind in a blender together with the liquid. We will get pumpkin puree.
- Wash 100 g of risotto rice with cold water at least 5 times (until the water is clean), add 250 g of water, and cook the rice. It is preferable to undercook it a little. The water will disappear during cooking, you do not have to drain it. If there is a little bit of water left, do not drain it.
- Add 2 g of salt, 20 g of butter, 20 g maple syrup syrup and 250 g oat milk. Bring to a boil, cook for 5 minutes while stirring. Add pumpkin puree. Boil for 5 minutes.
- Leave for 30 minutes to cool down and get thicker.
Nutrition
Nutrition Facts & Tips
Tips
*I used a hokkaido pumpkin, for this type of pumpkin you do not have to remove the skin. If you are using another type of pumpkin, you have to remove the skin.
