Pumpkin, Red Date and Millet Congee

Why people make this congee

Pumpkin is a mild, nourishing ingredient that suits many people, but it is particularly well-regarded in Chinese food therapy for pregnant women and new mothers. According to traditional understanding, it warms and tonifies the middle burner (the digestive system), is rich in the plant compound pectin, and contains zinc — a mineral that participates in protein synthesis and is considered important for foetal brain development. Studies have also noted pumpkin’s potential in managing pregnancy-related swelling and blood pressure, though Nourilo is careful to note that any actual medical concern during pregnancy must be addressed with a doctor. Combined with millet and red jujube dates — both traditionally regarded as blood-nourishing and spleen-supporting — this congee is a gentle, everyday food that suits the whole family, including young children from around eight months old.

Method

1. Rinse and soak the millet and white rice for about 30 minutes; drain.
2. Peel the pumpkin and cut into medium cubes.
3. Remove the pits from the red dates and slice them.
4. Combine all ingredients in a pot with 1.8–2.1 L of water (approximately 1.2–1.4 litres).
5. Bring to a boil, then reduce to a low simmer for about 1 hour, stirring occasionally, until the congee is smooth and creamy.
6. Serve warm. The congee is suitable for all family members.

Nourilo’s Tips

This congee is also well suited to those recovering from cancer treatment or surgery — it is gentle on the digestive system, provides easy-to-absorb nutrients, and nourishes the blood without being heavy. Those with spleen deficiency and bloating should swap the pumpkin for Chinese yam (huai shan), which strengthens the spleen without adding dampness. For postpartum mums recovering from a caesarean section, this congee is suitable, and chicken soup (with the skin removed) can be added from about one week after delivery.