Millet Porridge with Pumpkin

1. 1 Milletpack 800 g ≈ $3.50 50 g
2. 2 Pumpkin≈ $2.80 per kg 120 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 200 ml
4. 4 Butterpack 180 g ≈ $1.60 7 g
5. 5 Sugar 5 g
6. 6 Salt 1 g

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

Method

1. Prep: Wash the pumpkin², cut into 1 cm cubes, and heat the milk³ until steaming. Pour the hot milk over the pumpkin.

2. Prep: Rinse the millet¹ under boiling water to remove impurities and bitterness, then drain in a colander.

3. Combine: Transfer the millet¹ and pumpkin² to a medium saucepan, add the milk³ (with pumpkin) and stir.

4. Season: Salt lightly to taste and sweeten slightly if desired—just enough for a gentle sweetness.

5. Cook: Simmer on low heat for 15–20 minutes until the pumpkin² and millet¹ are tender, stirring occasionally to prevent sticking.

6. Finish: Stir in butter⁴ during the last 1–2 minutes for even flavor distribution.

7. Rest: Remove from heat, cover, and let sit for 5 minutes to let the millet¹ soften fully.

8. Serve: Spoon into bowls, drizzle with butter⁴, and serve warm. Optionally, top with a small piece of pumpkin².