1. Wash the millet, put it in a soup pot, pour in water, boil on high heat, and simmer for 20 minutes on low heat, stirring in the meantime to prevent sticking to the pot.
2. Remove the seeds of the pumpkin and peel it with a paring knife.
3. Cut into small pieces.
4. After the millet is boiled for 20 minutes, add the pumpkin and continue to cook for another 20 minutes until the pumpkin is soft. .
5. The cooked pumpkin millet porridge. (You can add salt to taste if you like, I didn't put it.)
6. Served with cranberry cake, homemade salted eggs, a delicious breakfast.
