Pumpkin spice porridge with goldenberries and clementines

A no-compromise breakfast...


50 g Ambrosiae activated hazelnut and almond porridge mix

80 g pureed pumpkin*

90 ml water

1 tbsp goldenberries

1 pinch cinnamon

1 pinch nutmeg

1 pinch powdered ginger

4 walnuts

1 clementine (or tangerine)


By ‘pumpkin’, we mean any kind of orange squash, ideally one with firm and sweet flesh, like butternut or acorn squash, or proper pumpkin.
You can cut it into manageable pieces and cook it in the oven, scooping out the pulp when it cools, or you can peel and cube it beforehand and cook it in a bit of water until tender.Either way, run the pulp through the blender and refrigerate in a closed container.


Bring the water to a boil.
Meanwhile, combine the porridge mix, goldenberries and spices in a bowl.
Pour the water over the mix and stir carefully, gradually adding the pumpkin/squash puree.
Add the juice from half the clementine, then garnish with the sections from the other half and the shelled walnuts.

Buon appetito!

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