Ingredients:
- 1 cup sprouted oats
- 2 cups vegetable broth
- 1 cup diced and roasted pumpkin
- 2 tablespoons pumpkin seed butter
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Olive oil for roasting
- Fresh parsley or cilantro for garnish (optional)
Instructions:
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Preheat your oven to 375°F (190°C). Toss the diced pumpkin with a little olive oil, salt, and pepper. Place the pumpkin on a baking sheet and roast for about 20-25 minutes or until it's tender and slightly caramelized. Set aside.
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In a saucepan, sauté the finely chopped red onion in a bit of olive oil over medium heat until it becomes translucent, about 3-4 minutes.
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Add the minced garlic and sauté for another minute until it's fragrant.
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Stir in the sprouted oats and the dried thyme and paprika. Cook for an additional 2 minutes to toast the oats and release their flavors.
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Gradually pour in the vegetable broth while stirring continuously. Bring the mixture to a boil, then reduce the heat to a simmer.
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Continue to cook, stirring occasionally, for about 10-15 minutes, or until the porridge thickens and the oats become tender. If it gets too thick, you can add a bit more vegetable broth to reach your desired consistency.
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Stir in the roasted pumpkin and pumpkin seed butter, ensuring everything is well combined. Cook for an additional 2-3 minutes to heat the pumpkin through and melt the pumpkin seed butter into the porridge.
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Season with salt and black pepper to taste, adjusting the seasoning as needed.
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Serve your savory pumpkin seed butter porridge in bowls, garnished with fresh parsley or cilantro if desired.
This revised recipe uses thyme as the primary herb, providing a delightful earthy flavor to the porridge along with the rich, nutty taste of pumpkin seed butter. Enjoy it as a comforting and nutritious meal option for any time of day.