Korean adzuki beans and pumpkin porridge

This Korean porridge is the quintessence of autumn food. I adjusted the original recipe to my needs (made it more sweet and rich with pumpkins spice). It’s filling and delicious and absolutely perfect for cold autumn days!

Ingredients (2-3 portions):

  • 350 g raw pumpkin (I used hokkaido)
  • 150 g raw sweet potato
  • 200 g adzuki beans, boiled
  • 8 chestnuts
  • 6 medjool dates
  • 1 tsp cinnamon
  • 1-2 tsp pumpkin spice
  • pinch of salt

Method:

Soak adzuki beans for 8 hours or overnight. On the next day replace the water and cook until soft for about 30 minutes.
Wash the pumpkin and cut into 2 cm pieces. Put into the saucepan, cover with water (the amount just a bit over the pumpkin) and cook until soft. Once cooked, mash it with a potato masher or fork (leave some bigger chunks).
Peel and cut sweet potato and add to pumpkin mash. Add more water if needed. Cook until soft.
Meanwhile chop the dates and add to the pan together with adzuki beans and chestnuts.
Add a pinch of salt, cinnamon and pumpkin spice mix.
When the potatoes are soft your porridge is ready. Taste and season with more spices if needed. Transfer to the bowl and serve with toasted nuts and date syrup.

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