Milk soup with pumpkin and millet has been my favorite autumn dish for many years. The dish is healthy, tasty and simple. In addition, you can cook it both sweet and salty. Try both options and choose the best one for yourself.
Ingredients
Step-by-step cooking recipe
Peel the pumpkin from the seeds and peel, cut into small pieces, pour into a saucepan.
Add water, salt, sugar and cook until soft over low heat.
Pour in the hot milk, pour in the washed millet and cook for 30 minutes after boiling.
Add butter, stir and remove from heat.
Serve the salty version of the soup with parsley leaves.
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