Spiced millet and pumpkin porridge with pumpkin seeds

Ingredients

For 1 serving

• Millet45 g
• Pumpkin120 g
• Rice milk220 ml
• Maple syrup2 teaspoons
• Cinnamonto taste
• Ground gingerto taste
• Pumpkin seeds15 g

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and fibres and cut it into small dice of about 1 cm; rinse the millet in a fine sieve until the water runs clear.
2. Put the millet, pumpkin, rice drink, half a glass of water, a pinch of cinnamon and one of ground ginger in a small pan.
3. Bring to the boil, turn to low, cover and cook for 20 minutes, stirring now and then, until the millet is soft and the pumpkin falls apart; mash it with a fork to make the porridge creamy.
4. Meanwhile toast the pumpkin seeds in a dry small pan over medium heat for 2–3 minutes, until they puff up and pop.
5. Pour into a bowl and top with the maple syrup and toasted pumpkin seeds.