Go Back
+ servings
Pumpkin Millet Porridge
4.67 from 9 votes
Servings: 4
Author: Lisa Lin

Pumpkin Millet Porridge

This pumpkin millet porridge makes a great breakfast or a light meal. If you want to cook a smaller batch, halve the recipe. To cook this in the Instant Pot, refer to the Instant Pot directions in note 2.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins


  • 2 tablespoons virgin or unrefined coconut oil
  • 2 teaspoons cumin seeds, (see note 1)
  • 2 inch piece of ginger, sliced
  • 2 large cloves of garlic
  • 1 cup millet, rinsed
  • 2 teaspoons ground coriander
  • 2 teaspoons kosher salt, add more to taste
  • 4 cups vegetable broth
  • 3 cups water
  • 1 (15-ounce) can of pumpkin puree

To Serve (Optional)

  • chili oil
  • chili flakes
  • sliced scallions


  • Heat the coconut oil in a large pot over medium to medium-low heat. Add the cumin seeds and toast for about 1 minute, stirring frequently. Next, add the ginger and garlic and sauté for another minute.
  • Transfer the rinsed millet to the pot. Stir to coat the millet with the oil. Next, add the coriander and salt and stir everything together. Pour the broth and water into the pot. 
  • Cover the pot with the lid, increase the heat to medium-high and bring the liquids to boil.
  • Uncover the pot and reduce the heat to low. Mix in the pumpkin puree. Cover the pot and let the porridge simmer for 15 minutes.
  • Give the porridge a stir to ensure that it doesn’t scorch at the bottom of the pot. Cover the pot and cook for 15 minutes more.
  • The porridge might look runny when you first uncover the pot. Give everything a stir and the porridge should look thicker. If it still looks watery, cook the porridge on high heat another 5 minutes. Then, let the porridge cool, uncovered, for 10 minutes. The porridge thickens as it cools.
  • Serve the millet porridge in bowls. Enjoy it with chili oil, chili flakes, and sliced scallions, if you like.


  1. You can substitute the cumin seeds with 1 teaspoon to 1 1/2 teaspoons ground cumin. Add the ground cumin the same time that you add the coriander.
  2. Instant Pot Method: You will use slightly less liquid if you cook the porridge in the Instant Pot. Select “SAUTE” and heat the pot for about 1 minute. Add the coconut oil and then the cumin seeds. Sauté for about 30 seconds. Add the ginger and garlic and sauté for another 30 seconds to 1 minute. Next, add the millet, coriander, salt, 4 cups broth, 2.5 cups water, and pumpkin puree. Secure the lid on the Instant Pot and select “MANUAL.” Cook the millet porridge on high for 25 minutes. Let the pressure release naturally for 15 minutes. Then, release any residual pressure through the pressure valve. If the porridge looks runny, let the porridge cool, uncovered for 10 minutes. The porridge thickens as it cools.


Serving: 1serving | Calories: 301kcal | Carbohydrates: 49g | Protein: 7.1g | Fat: 9.4g | Saturated Fat: 6.2g | Sodium: 1341mg | Fiber: 7.6g | Sugar: 3.7g
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!