Sweet and Creamy Pumpkin Porridge

Americans are familiar with sweet pumpkin pie and savory pumpkin soup. In this sweet soup you have a combination of both. Thickened by rice flour, this satisfying warm dessert porridge uses a pumpkin with a dense, dark-orange flesh, known in American markets by its common Japanese name kabocha. Butternut or buttercup squash may be used if you can’t find kabocha pumpkin. For a delicious savory pumpkin porridge, eliminate the sugar.