Pumpkin millet porridge

Peel the pumpkin, scoop out the seeds and cut it into 1 cm cubes.

Rinse the millet 3–4 times, the last time with hot water, and drain.

Hot water washes away the millet's bitterness.

Cover the pumpkin with 300 ml of water and simmer under a lid for 10 minutes until soft.

Pour in the milk, bring to a boil, add the millet, sugar and salt, and stir.

Milk boils over easily — stay by the stove until you've turned the heat down.

Turn the heat to the lowest setting, cover and cook, stirring every 5 minutes, until the millet is soft, about 25 minutes.

Add the butter, turn off the heat and let the porridge stand under the lid for 10 minutes. Done!