Pumpkin Rice Congee
南瓜粥 · nán guā zhōu
Autumn in northern China means squash piled outside every greengrocer, and half of it ends up in congee. My Beijing aunt swore the trick was to use a starchy, dense pumpkin rather than a watery one — 'the watery ones make soup, not porridge.'
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- short-grain white rice短粒白米🛒 local90 g
- glutinous (sweet) rice糯米🏮 asian30 g
- dense orange pumpkin or kabocha, peeled and cubed粉糯南瓜／日本栗南瓜，去皮切块🛒 local350 g
- water清水🛒 local1.1 L
- rock sugar冰糖🏮 asian20 g
- fresh ginger, 2 thin slices鲜姜，2薄片🛒 local6 g
glutinous (sweet) rice: A little sticky rice makes the congee glossier and creamier
dense orange pumpkin or kabocha, peeled and cubed: Choose kabocha or sugar pumpkin — dense flesh, low water. Butternut works too
rock sugar: Optional — a dense pumpkin is often sweet enough on its own
fresh ginger, 2 thin slices: Balances the sweetness and keeps the bowl from tasting flat
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Instructions
1Rinse both rices together until the water runs clear, then soak in the measured water for 20 minutes.
两米同泡20分
🔍 Look for Low heat 20 分钟 · 20 minutesVisual: 米呈粉白不透明，水微乳白Rice looks chalky and opaque; the water is faintly milky
You know it's right when: 手指轻碾米粒即碎Grains crush easily between your fingers
2Bring the rice and water to a boil with the ginger slices, then lower to medium-low and simmer 15 minutes, stirring occasionally.
姜片同煮
🔍 Look for Medium-low 15 分钟 · 15 minutesVisual: 米粒开始裂开，水变浆白浑浊Grains begin to break open and the water turns starchy and cloudy
You know it's right when: 勺子刮过锅底略有阻力感Spoon dragged across the pot bottom meets slight resistance
3Add the pumpkin cubes and simmer 20 minutes, stirring gently, until the pumpkin edges melt into the porridge.
南瓜煮到化边
🔍 Look for Medium-low 20 分钟 · 20 minutesVisual: 粥变金黄橙色，南瓜棱角变圆，部分化开Porridge turns golden-orange; pumpkin corners round off and some pieces dissolve
You know it's right when: 南瓜块在锅壁一压即成泥，毫无阻力A cube mashes with zero pressure against the pot wall
4Mash about a third of the pumpkin against the side of the pot and stir it back in for a thicker, more even texture.
压泥增稠
🔍 Look for Low heat 2 分钟 · 2 minutesVisual: 颜色转为均匀的落日橙，无白色条纹Colour deepens to a uniform sunset orange with no separate white streaks
You know it's right when: 勺子能在中央直立一秒再倒下Spoon stands upright in the centre for a second before tipping
5Add rock sugar if using and stir 2 minutes until dissolved. Fish out the ginger slices.
冰糖后加
🔍 Look for Low heat 2 分钟 · 2 minutesVisual: 取一滴在指尖揉搓无糖粒感No sugar crystals remain when you rub a drop between your fingers
You know it's right when: 口感圆润微甜带姜暖，不发腻Taste is rounded and sweet with a faint ginger warmth, not syrupy
6Rest off the heat for 3 minutes — the congee thickens as it settles. Serve warm or at room temperature.
静置3分再吃
🔍 Look for Low heat 3 分钟 · 3 minutesVisual: 表面结一层薄金皮，气泡破裂处留下小坑Surface forms a thin golden skin and small craters where bubbles popped
You know it's right when: 勺痕清晰且缓慢回填Spoon leaves a clear trail that fills in slowly
Tips
- · Use kabocha or sugar pumpkin — watery carving pumpkins give a thin, bland bowl.
- · Skip the sugar entirely and serve with a drizzle of honey at the table.
- · Leftovers set almost solid in the fridge; reheat with a splash of water or oat milk.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
How do I make this vegetarian/vegan?
Swap meat for tofu, mushrooms (dried shiitake for umami), or seitan. Replace oyster sauce with mushroom sauce, chicken stock with veg stock, and watch for fish sauce and shrimp in sauces. Doubanjiang is vegetarian but check brands. Most of our recipes include a 'make it veg' note in the tips.
Source: HǎoWèi diet guide
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