Ingredients

• 1/3 glass raw millet groats
• 200 g peeled pumpkin/squash (e.g. butternut, hokkaido)
• 2 glasses milk (dairy or plant-based)
• spices: 1/3 teaspoon each of cinnamon, ground ginger, nutmeg, and turmeric
• 1 heaping teaspoon peanut butter
• 1 tablespoon honey or sugar

Preparation

1. Put the millet groats in a pot and rinse, changing the water several times, until it runs clear. Drain the water and leave the rinsed groats in the pot.
2. Add the milk and the peeled, diced pumpkin (200 g peeled, seeds removed), and add the spices. Stir, cover the pot with a lid, and cook for about 15 minutes, covered, until the groats and pumpkin are tender.
3. Transfer to a blender, add the honey or sugar and the peanut butter. Blend until perfectly smooth.
4. Spoon into bowls and decorate with your favorite toppings.