Millet Porridge with Pumpkin
A soft milk-based millet porridge with pumpkin for toddlers. The pumpkin and millet are cooked until very tender, with a smooth consistency.
- Time
- 40 min
- Serving
- 186 kcal
- Ingredients
- ≈ $0.42
- Protein
- 7 g
Ingredients
- 1 Milletpack 800 g ≈ $3.50 25 g
- 2 Pumpkinpack 1 kg ≈ $2.80 60 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
- 4 Butterpack 180 g ≈ $1.58 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash, peel, and cut the pumpkin2 into 1 cm cubes. Rinse the millet1 several times in warm water, then scald it with boiling water.
Cover the pumpkin2 with 80 ml water, bring to a boil, and simmer over low heat, covered, for 10 minutes until soft.
Mash the pumpkin2 with a fork right in the saucepan. Add the millet1, pour in the milk3, and bring to a gentle simmer.
Cook over the lowest heat, covered, for 20 minutes, stirring every 3–4 minutes, until the grains are soft and the porridge has thickened.
Remove from the heat, add the butter4, stir, and if needed blend with an immersion blender or mash with a potato masher to the desired texture.
Cover and let stand for 5 minutes. Serve warm.
Tips
- Why it works
- Wash millet with boiling water to remove bitterness and dust that can irritate a baby’s throat. Skipping this makes it taste harsh.
- Substitutions
- Use 60g sweet potato instead of pumpkin for a firmer texture; swap butter for 3g oil if unavailable.
- Common mistakes
- If the milk scorches, it smells burnt and turns brown. Stir constantly and keep heat medium.
- Storing and reheating
- Eat fresh or store for 2 days in the fridge; reheat in a pot with 10ml milk until hot.
- Serve with
- Pair with a slice of banana or a few raisins for extra sweetness and fiber.
In short
- A child's portion for ages 1–3; suitable from 10 months. For younger kids, halve it and purée.
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