Hearty porridge with pesto topping

This hearty porridge is totally light, but still fills you up. For the ultimate enjoyment , we combine our hearty classic with pumpkin and basil pesto. The second is homemade, of course. Instead of cheese we use cashews. The porridge is also vegan. Then let’s get to the pot. Have fun cooking and spooning.

Ingredients

Basic pumpkin porridge recipe
100g 3Bears Porridge A hearty classic
250g Hokkaido pumpkin
½ onion / 1 small onion
olive oil
300ml vegetable broth

For the basil pesto
1 basil
80g Chashew kernels
2 cloves of garlic
80ml olive oil
lemon juice
salt and pepper

Toppings
Baked Hokkaido pumpkin
Amaranth
Cashews
Basil leaves

preparation

1. Preheat oven to 200 degrees fan oven.

2. First cut the pumpkin in half and scrape out the fibrous pulp with a spoon. Cut the remaining firm pulp into cubes. Peel the onion and cut it into cubes as well.

3. For the topping, spread half of the pumpkin pieces on a baking tray, brush with a little oil and bake for about 20 minutes until the flesh is crispy brown on the outside and soft and cooked on the inside.

4. Now heat some olive oil in a small pot and sauté the second half of the pumpkin and the onion in it. As soon as the onion and pumpkin are golden brown, add the vegetable stock and simmer the pumpkin for about 5 minutes.

5. Then stir in 3Bears Porridge Crunchy Classic and continue to simmer until the porridge has a creamy consistency. Season with salt and pepper.

6. Place the basil, cashews and garlic in a blender and chop, add olive oil and lemon juice, season with salt and pepper.

7. Remove the pumpkin from the oven and season with salt and pepper and allow to cool slightly. Serve the porridge with the roasted pumpkin and pesto.