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Pumpkin Millet Congee
Millet congee (小米粥) is a popular breakfast staple in Chinese cuisine. It's rich in nutrients and thus also known as a healing food in Traditional Chinese Medicine. The pumpkin imparts a sweet flavour, and the spicy and salty toppings balance everything out perfectly.Servings
Total
45 minPrep
5 minCook
40 minContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
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Such conforting dish! Great!
Simple and delicious! So far, all PUL congee recipes have been a win
Do you have a recommendation for alternatives to millet? I don't have access to it but would love to try this recipe. I know congee is traditionally made with rice but that is not as nutritious as I am shooting for. Ideas?
Thanks! I love the PUL team!
Delicious. I swapped the crispy onion for crispy jalapeño instead and added avocado. I enjoyed the meal, but I feel it could’ve used more spices as I wasn’t going back for seconds as with other PUL recipes.
Topped it with sriracha and chopped hazelnuts and it’s the best thing I’ve eaten in weeks!
Absolutely delicious! The toppings make all the difference.
Hi this is an interesting recipe and been meaning to try it. what can I use instead of Bouillon?
Finally perfect recipe with millet. We love it ! Thank you !!!
Not sure how I made it but cooked millet within 10 minutes :D
Yumazing!! My husband is not a pumpkin fan he really liked this. It was so delicious and also toddler approved. Thanks for the wonderful recipe!
This was such a great and easy recipe. I followed the instructions as listed, and it was soooo good! Will definitely make again.
My boyfriend was skeptical when I told him about it, and even he enjoyed it! He normally isn't a huge tofu fan, but even he admitted that the silken tofu worked really well with this dish.
Hello! What kind of millet is best used for this recipe?
I have access to finger, little, foxtail, kodo, barnyard, sorghum, amaranth, pearl and buckwheat millets. I know they’re all very nutritious whole grains and I want to incorporate them into my diet but I don’t know how to! I love your recipes and my entire meal plan basically is recipes from PUL. I’d love it if you could share more millets recipes, and share which ones to use specifically!
Thanks for all that you do! <3
It's just perfect! Very delicious 😋
This was delicious. I'd never had millet before, and this was a great introduction to the grain. I was very excited about this recipe because I'm a savory breakfast kind of gal, so this was perfect. The pumpkin millet itself was yummy, but the toppings took it to an above-and-beyond level. So good.
I couldn't find the canned pumpkin but it worked out delicious with frozen pumpkin pulp (which is a bit more liquid). Even though it's breakfast, it was a wonderful hearty evening meal for me :)
Just tried this recipe but without the tofu because I don’t have it in the fridge. Still yummy especially on the rainny day
JUST made this for a Sat morning brunch and had to rate it right away - - it’s amazing! I love savory takes on pumpkin and the balance of spices and refreshing cooking effect of the silken tofu against the spicy flavorings was wonderful …really, really amazing dish! Wish I’d had the crispy onions on hand, next time…
I've never eaten this before so I didn't know what to expect. It's yum! Also never tried that crispy spicy onion topping before - it was easy to find in the local store, and it's a super fun topping to this dish! Always like PUL for introducing me to new flavors.
Comforting and satisfying. Bit too much water, would use 1/4 less maybe next time unless you are happy with more of a soup consistency. Definately use all of the toppings
Great autumn time dinner, comforting 🍁and definitely get that congee consistency and flavour. I used pumpkin cubes that i boiled and mashed a bit, instead of the puree. I also used much less water, about the 1L. Maybe the amount of water depends on millet, so better to keep adding more than drown it.