- 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)
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.
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.
Add the minced garlic and sauté for another minute until it's fragrant.
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.
Gradually pour in the vegetable broth while stirring continuously. Bring the mixture to a boil, then reduce the heat to a simmer.
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.
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.
Season with salt and black pepper to taste, adjusting the seasoning as needed.
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.