Go Back


Servings: 2 people


Pumpkin purée: (makes a double batch)

  • 500 grams pumpkin, cubed
  • 1 cinnamon stick or 3 pieces of cassia (or 1 teaspoon cinnamon powder)
  • 12 cloves
  • 1 thumb-sized piece of ginger


  • ½ cup steel cut oats (see notes)
  • cup milk
  • 2 tablespoons honey, or to taste
  • 1 teaspoon cinnamon powder
  • teaspoon salt


  • Soak the steel cut oats overnight in 2 cups of water.
  • Bruise the ginger with the flat of your knife. Add pumpkin pieces, cinnamon stick, cloves and ginger to a pressure cooker or pot with ¼ cup water. Cook until the pumpkin pieces are tender and a knife goes through without any resistance.
  • Mash the spices and pumpkin together into a purée. Remove the spices and discard. The pumpkin purée can be used right away or made in advance and kept refrigerated for up to a week. This amount makes a double batch.
  • Cook the oats according to packet instructions. Keep it slightly thicker than you want the end result to be. Stir in the milk, ¾ cup pumpkin purée, cinnamon powder, salt and honey. Taste and adjust seasoning. Add more milk if necessary to get the right consistency.
  • Serve hot with more pumpkin purée and dried fruit/nuts of your choice.


I used steel cut oats. If using rolled or instant oats, you don’t need to soak them overnight. Just cook according to packet instructions and use.
This amount of pumpkin purée makes a double batch. It can be made in advance and refrigerated for up to a week.