food / Ukraine

adventures in cooking: pumpkin kasha (+ bread) edition

Canned pumpkin ain’t got nothin’ on me! Sure, buying/gutting/roasting/mashing a pumpkin to make puree takes a few HOURS longer than stopping by the grocery store to get a $3 can of pumpkin, but if living in Ukraine has taught me nothing else, it’s to appreciate homemade (with love) foods. Plus, they taste better!

Exhibit A: Pumpkin Kasha

the finished product, ready to be gobbled up in 30 seconds

and now for the play-by-play.

Step 1: Buy pumpkin, scoop out the guts, cut into chunks & roast in pre-heated oven for 1 hour.

ready to go in the oven!

all roasted & soft, smelling delicious!

Step 2: peel away skin, cut into chunks & then MASH!

chunks….not a very appetizing word, but it tasted pretty good

mashing is a pretty great way to relieve some teaching-English stress

Step 3: Reserve some of the pureed pumpkin for later use (bread, scones, pancakes, soup, etc)

such a bright, pretty color!

Step 4: in large pot, brown a cup of millet. After a few minutes, add 2 cups of pumpkin puree and mix! Stir in 2 cups of milk and cook until simmering lightly.

millet toasting

tasted better than it looks..

Step 5: Add in 1/3 cup honey, 1 tsp sugar, a pinch of salt, 1 tsp cinnamon, 1 tsp nutmeg, and 1 tsp ginger. Stir until honey is dissolved.

Step 6: Cover, reduce heat, and simmer for 15 minutes or until the millet has absorbed almost all of the liquid.

almost there!

Step 7: Dot the mixture with butter, sprinkle with sugar, cover, and put in pre-heated oven for 15-20 minutes.

Step 8: EAT!

so. delicious.

I wish I could tell you this lasted longer than 1 day….but I would be lying.


I DID, however, bake 2 perfect loaves of pumpkin bread that I brought to school (and I only ate 1 piece!) The Ukrainians went NUTS. I think about 57 people asked me for the recipe. You’re welcome, Ukraine.

it was gone in 4 minutes

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