Millet Porridge with Pumpkin
Millet porridge with pumpkin cooked in milk with butter. The pumpkin adds natural sweetness.
- Time
- 35 min
- Serving
- 379 kcal
- Ingredients
- ≈ $0.81
- Protein
- 13 g
Ingredients
- 1 Milletpack 800 g ≈ $3.50 50 g
- 2 Pumpkinpack 1 kg ≈ $2.80 120 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 200 ml
- 4 Butterpack 180 g ≈ $1.58 7 g
- 5 Sugar 5 g
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the pumpkin2 and cut it into about 1 cm cubes.
Rinse the millet1 several times, cover it with boiling water for 2 minutes, then drain.
In a saucepan, combine the pumpkin2, millet1, milk3, 100 ml water, salt, and sugar, then bring to a boil over medium heat.
Reduce the heat to low, cover, and cook for 20 minutes, stirring every 5 minutes, until the millet1 and pumpkin2 are soft.
Remove from the heat, add the butter4, stir, and let stand covered for 5 minutes.
Spoon the porridge into bowls and serve warm.
Tips
- Why it works
- Rinse millet in boiling water to remove bitterness. Cold water won’t break down the saponins that make it taste harsh. Use 1 cup boiling water per 50g millet for 30 seconds, then drain well.
- Substitutions
- Replace pumpkin with 120g peeled butternut squash (same texture) or swap milk for 200ml coconut milk (richer flavor). Skip sugar if pumpkin is ripe enough. It’s naturally sweet.
- Common mistakes
- Overcooking turns millet mushy and gray; check doneness at 15 minutes. It should be tender but still hold shape. If it smells burnt, reduce heat immediately.
- Storing and reheating
- Eats best fresh but keeps 3 days in the fridge; reheat in a saucepan with 20ml water per portion until hot, stirring often. Freezes poorly. Texture turns grainy.
- Serve with
- Pair with a slice of buttered whole-grain toast to balance the porridge’s creaminess. Serve to kids with a side of sliced banana for extra sweetness.
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