Hot Pumpkin "Cereal"

Pumpkin soup
Susie Cushner/The Image Bank/Getty Images
Total Time 11 min
Prep 1 min, Cook 10 min
Yield 1 bowl

This may sound strange, but it's very good on a cold morning when you miss a nice steaming bowl of regular hot cereal. It's good without the pumpkin as well.

If you like, you can freeze the rest of the pumpkin in an ice cube tray and then transfer to a zip-type bag. Then, just pop out as many as you want.


  • 1/2 C ricotta cheese
  • 1 egg
  • 1/4 C pumpkin purée
  • Pinch salt
  • Sweetener and flavorings to taste
  • 2 T flax seed meal (optional)


This cooks on the stove. I usually find it goes fastest in a non-stick skillet.

  1. Mix up the ricotta with some water to thin it out - this is particularly important if you want to add flax seed meal, which will thicken the finished product.
  2. Add an egg and beat well. (You don't want a lot of stringy egg whites.)
  3. Add the pumpkin and salt.
  4. Sweeten to taste and add cinnamon and nutmeg or whatever. A popular addition is a touch of Da Vinci's Sugar-Free Caramel Syrup.
  1. Stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point.

Possible additions: peanut butter (yum!), butter, coconut oil, nuts, you name it.

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