Vegan Pumpkin Fonio Porridge, with Video

Hello There!

Happy October everyone!

It’s officially Pumpkin and Squash season my dear friends, which means you will be seeing hundreds of orange-looking recipes across social media, Pinterest and the Internet in general. Now, you know I couldn’t let the opportunity pass by, hence this pumpkin recipe.

Let’s dive in.

Today’s recipe is: Vegan Pumpkin Fonio Porridge.

Pumpkin

Pumpkin and her cousin butternut squash are the g.o.a.t.s of the Fall season. Yep, they’re indeed related as they both come from the family Cucurbitaceae. (My Botanics professor would be very proud right now lol)
Halloween decoration aside, those are mainly appreciated for their versatility. Sweet or savory, you can count on them to elevate your breakfast, lunch, dinner or dessert.

Porridge

You might remember my previous porridge recipes: Coconut Fonio Porridge and Green Banana Porridge.

With the colder temperatures, I find myself craving porridge and soup even more than usual. This fonio porridge is nutritious, filling and delicious. 

Quick reminder: fonio is a gluten-free grain mostly found in Western Africa and Cameroon under the name of Fonio, Petit Mil or Acha.

Rich in nutrients, it helps with diabetes management, it contains a high percentage of fiber, which helps preventing digestive problems, and iron, which is great if you, like me, are anemic.

What I like about this Pumpkin Fonio Porridge is how easy is to make and to store. Seriously, the hardest task is cooking the pumpkin: you can either roast it in the oven, or steam it…

(and with the way these electricity/gas bill are set up right now, I rather steam it *sigh*)

I suggest making a large batch, using 200g of Fonio and a small/medium-sized pumpkin. You can always freeze the porridge, without the topping, and reheat it with a tablespoon of water or plant-based milk.

Vegan

Speaking of “plant-based”, this recipe is vegan: I used almond milk because it gives the porridge the right “thicker” texture without overpowering the taste.

Texture-wise, coconut milk would work as well, but the taste is too strong: if you want to use coconut milk, I’d suggest you check my Coconut Fonio Porridge recipe.

Other plant-based milks such as soy and oat would be too light: in this case, might as well just opt for plain water instead.

Well, without further ado, scroll below for the full recipe and video tutorial.

For more Porridge recipes, click here below:

• Green Banana Porridge
• Coconut Fonio Porridge

Bon Appétit!