Pumpkin Oat Porridge

Pumpkin puree is stirred in at the end rather than cooked with the oats, keeping the colour bright and the flavour mild before the whole thing is blended smooth.

Ingredients

• 2 tbsp oats (certified gluten-free if avoiding gluten)
• ¼ cup pumpkin puree
• Water

Instructions

1. 1Simmer 2 tbsp oats in ½ cup water over low heat for 6–8 minutes, stirring, until they have swollen and softened completely.
2. 2Take the pan off the heat and stir in ¼ cup pumpkin puree until the colour is even.
3. 3Blend with a stick blender to a smooth puree with no whole oat flakes, or press through a sieve for the finest texture.
4. 4Add warm water a little at a time until it runs slowly off the spoon.
5. 5Cool to lukewarm, stir once more to even out any hot spots, and serve.

Tip. Steamed and blended butternut squash behaves in exactly the same way if you have no pumpkin.