Pumpkin Porridge with Millet

by Editorial Staff

Solid pumpkins are still gaining weight, and small pumpkins have already ripened and you can pamper yourself and your household with delicious pumpkin porridge.

Summary

Prep Time	10 mins
Cook Time	65 mins
Total Time	75 mins
Course	Breakfast
Cuisine	Eastern European

Ingredients

Pumpkin (choose orange, fragrant) – 0.5 kg
Millet – 0.75 cups
Sugar – 0.5-0.75 cups (depending on how sweet you like porridge)
Milk – 1 cup
Raisins – 0.5 cups
Butter – 50 g

Instructions

We clean the pumpkin from the hard skin and seeds and cut it into cubes up to 1 cm. Pour in milk and set over medium heat. When it boils, reduce the heat and cook for 30 minutes. Stir sometimes.
We wash the millet well in hot water and send it to the pumpkin. Add sugar and butter. Let the pumpkin porridge with millet cook for another 25-35 minutes (depending on the quality of the millet). Do not forget to interfere sometimes. The porridge should not be steep (you can dilute it with a little water or milk). In the end, add raisins to the pumpkin porridge with millet, stir well and leave on the fire for another 10 minutes.
The pumpkin will boil completely. Pumpkin porridge with millet can be eaten cold with tea.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.