Lenten gruel #2, pumpkin

Today is day two of my Lenten gruel extravaganza. I had an old can of pumpkin sitting around, so I decided to go with it. I started this one almost the same as yesterday’s, by boiling about 1 cup of onions in 1 cup of water until they were clear, but I also added 1 clove of garlic, chopped.


If you want to see onions boiling, take a look at the original gruel recipe.

Next I added 1/2 cup canned pumpkin. I ended up adding a whole other cup of water because the pumpkin made the gruel so thick, and I hadn’t even added my oat flour yet.

I think I ended up adding about 1/8 cup oat flour, and 15-20 shakes of salt.  I dunno, something about the canned flavor, it needed some sprucing up…but I’m trying to stick to my original plan of nothing remotely fancy.

After I gave it a taste, I wished I could add some sort of fat. On an oil free day, like today, I would normally turn to tahini or coconut milk for that, but…I don’t think tahini would improve the flavor, and I didn’t have any coconut milk. Plus I wouldn’t want it to be sweet. So, I went for fillers instead.

These plain old, extra plain, non-flavored Kavli Crisp Breads! So tasty, like dipping cardboard in my gruel! Haha. It’s definitely better when I eat them with a spread.

While I was eating the first bowl, I realized the best thing in the world for this gruel would be to blend or process it. Eating a big chunk of onion didn’t do anything for the pumpkin flavor, but once I started chewing it was…different. In a good way. But I won’t be able to experiment with that tomorrow because I’ll be moving on to another flavor!

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  1. Pingback: lenten corn gruel with spicy jalapeno biscuits « oh.she.cooks

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