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Omushogo (sweet pumpkin in milk): recipe illustration
Vegetarian

Omushogo (sweet pumpkin in milk)

A sweet pumpkin stew gently simmered in milk and flavoured with cinnamon. A soft, creamy dish, traditionally served as a side or a family dessert.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

191 kcal per serving

Protein
6.8 g
Carbohydrates
23.1 g
Fat
7.6 g
of which saturated fat
5 g
Fiber
1.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the pumpkin, remove the seeds and cut it into even cubes.
  2. Melt the butter in a saucepan, then add the pumpkin cubes and stir for a few minutes.
  3. Pour in the milk, add the sugar and cinnamon, then cover.
  4. Simmer gently for 25 to 30 minutes, until the pumpkin is very tender.
  5. Mash roughly with a fork to get a creamy texture.
  6. Serve warm or hot.

Variations and tips

Dairy-free version. Replace the milk with coconut milk for a more fragrant, vegan version.

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Original Ecomely recipe.