Smooth Maple Pumpkin Porridge
Canned pumpkin puree is entirely smooth and rich in Vitamin A to support mucous membrane recovery. Cooking it gently with almond milk and a touch of maple syrup creates a velvety, non-sticky breakfast porridge.
Gentle for a sore mouth.
Ingredients
- 1/2 cup pure canned pumpkin
- 1/4 cup unsweetened almond milk
- 1 tsp pure maple syrup
How to make it
- Combine the pumpkin, almond milk, and maple syrup in a small saucepan over low heat.
- Cook for 3–4 minutes, stirring constantly until completely uniform and warmed through. Let cool to room temperature.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.