Millet Porridge with Pumpkin

Rinse the millet thoroughly under cold running water until the water runs clear, then drain well.

Peel the pumpkin, remove the seeds and fibrous interior, then cut the flesh into small cubes about 1 cm in size.

Bring the milk to a boil in a large pot over medium-high heat, then add the millet and stir well to combine.

Reduce the heat to medium-low and add the pumpkin cubes, stirring to distribute them evenly throughout the porridge.

Simmer the porridge uncovered, stirring occasionally to prevent sticking and ensure even cooking.

When the millet is tender and the pumpkin is completely soft, season the porridge with salt and sugar, stirring until both are fully dissolved.

Transfer the porridge to serving bowls and serve hot as a breakfast dish or light meal.