Millet Porridge with Pumpkin

1. 1 Milletpack 800 g ≈ $3.50 30 g
2. 2 Pumpkinpack 1 kg ≈ $2.80 80 g
3. 3 Sunflower oil 3 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the millet¹ several times until the water runs clear, then scald it with boiling water to remove any bitterness.

2. Peel the pumpkin² and cut it into 1 cm cubes.

3. Put the millet¹ and pumpkin² in a saucepan, add 200 ml water, bring to a boil, and cook over low heat, covered, for 25 minutes, stirring occasionally. If the porridge thickens sooner, add a little hot water.

4. Stir with a spoon so the pumpkin² breaks down into a puree, then add the butter.

5. Cover and let stand for 5 minutes, then serve warm.

In short

• A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.