Spiced Pumpkin with Millet Porridge

Rinse the millet thoroughly until the water runs clear. In a pot, combine the rinsed millet with 400 ml (1 ¾ cup) of water and a pinch of salt. Bring this mixture to a boil and then reduce the heat, cooking until the millet is partially cooked.

Next, add 200 ml (¾ cup) of milk to the pot. Keep stirring constantly as you let it cook fully, ensuring that the millet absorbs all the liquid and becomes fluffy.

Cub the pumpkin flesh into small pieces and place them in a mixing bowl. Add the rinsed and chopped walnuts along with a handful of raisins. This mixture will create a lovely texture and flavor in your dish.

In a separate dish, mix the spices: vanilla sugar, ground cinnamon, ground ginger, and ground nutmeg. Sprinkle this spice blend over the pumpkin. Then, grate the zest of ½ a lemon or orange directly onto the mixture for a refreshing citrus note.

Drizzle honey or sprinkle sugar over the pumpkin mixture and stir everything until well combined. Top it with pieces of butter for added richness.

Preheat your oven to 190°C (375°F). Transfer the pumpkin mixture into a baking dish and pop it in the oven. Bake for about 40 minutes, or until the pumpkin is tender and flavorful.

After 20 minutes, take the dish out and give it a good stir with a spoon. This will ensure even cooking and allow the flavors to meld beautifully.

Once everything is cooked and aromatic, remove the spiced pumpkin from the oven and serve it alongside the millet porridge. This makes a delightful breakfast, lunch, or dinner.

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