Summary

Ingredients

• 100 g pumpkin puree from Hokkaido pumpkin
• 100 ml plant milk (plant drink), e.g., Almond milk
• 100 ml water
• 50 g oatmeal
• 1 cm ginger
• 1 pinch (s) salt
• 0.5 teaspoon ½ cardamom
• 1 teaspoon cinnamon
• 100 grams skyr
• 100 g blueberries, frozen
• 2 date (s)
• some vanilla extract

For the topping:

• some pomegranate seeds or
• some cereal or
• some chia seeds

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Instructions

1. To make the Hokkaido puree, first cut a Hokkaido into large cubes and steam them for 20 minutes. To steam, simply put the pumpkin cubes in a sieve and place this on the saucepan with boiling water and close the saucepan with the lid. Alternatively, the pumpkin cubes can also be cooked in the oven at 180 ° C top and bottom heat. If the Hokkaido is done, this pumpkin can also be pureed with the skin and the pumpkin puree is ready. Pour this into a boiled glass and turn it upside down so that a negative pressure is created and it can be kept for several months. After opening, the puree can be kept in the refrigerator for approx. 1 week.
2. For the pumpkin porridge, boil the oat flakes with the Hokkaido puree, the vegetable milk, the water, a pinch of salt, the crushed ginger, the cardamom and the cinnamon. Depending on how creamy the consistency should be, add a little more water.
3. For the blueberry yoghurt, mix the skyr, blueberries, dates and vanilla extract until you get a uniform mixture.
4. Now layer the pumpkin porridge and blueberry yoghurt in a bowl and place the topping on top.