I make pumpkin porridge only from millet. I know that there is another option with the addition of rice and it is called, in my opinion, "Friendship". But I don't like this option. In recent years, I only make it in a slow cooker, because it greatly speeds up the process and the result is always guaranteed to be delicious. But there is one important rule - the pumpkin should be initially very good - fragrant and sweet. I like two varieties the most: completely green on the outside and bright orange inside (I don’t know the variety) and Butternut. To measure, I used the small glass that came with the multicooker.
We place the pumpkin in the multicooker bowl, put a piece of butter and set the "baking" program for 20 minutes so that it sweats. You can interfere once.
Add all other ingredients and mix gently (if you want to keep a little bit of the pumpkin shape). We put the program "porridge" for 25 minutes.
After time, a very tasty and fragrant porridge is obtained. We put a small piece of butter on top of it to melt, and you need to eat with a large spoon while it is hot.