Millet porridge with pumpkin

1. 1 Milletpack 800 g ≈ $3.50 25 g
2. 2 Pumpkin≈ $2.80 per kg 60 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 120 ml
4. 4 Butterpack 180 g ≈ $1.60 3 g

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

Method

1. Preparation: wash the pumpkin², cut into 2 cm cubes; rinse millet¹ with boiling water; warm the milk³ in a 2–3 liter pot until warm.

2. Cook: cook the pumpkin² in the milk³ over medium heat for about 10 minutes until tender, stirring occasionally and making sure the milk doesn’t scorch.

3. Add millet¹: add the millet to the milk³ with the pumpkin², bring to a gentle boil, reduce heat to low and simmer for 15 minutes, stirring from time to time.

4. Mash part of the millet¹: lift the porridge from the edge of the pan with a spoon or a masher and partially mash so that the small grains become less noticeable; add butter⁴ and stir until smooth.

5. Cook further: continue to simmer on low heat for another 2–3 minutes until the desired thickness and creamy texture; remove from heat.

6. Rest: cover with a lid and let stand for 5 minutes to make the porridge softer and more uniform.

7. Served: serve hot, optionally drizzle with a small amount of milk³.

In short

• A child's portion for ages 1–3; suitable from 10 months. For younger kids, halve it and purée.