Millet Porridge with Pumpkin and Eggs

In Russian cuisine, the combination of millet and pumpkin is the most familiar thing, remember the well-known pumpkin. This porridge is a little different, but also terribly tasty - and so red-haired that it is joyful in my soul.

Ingredients

• 500 g pumpkin
• 1 glass of millet
• 3 glasses of milk
• 3 tbsp. l. butter
• 2 eggs
• 1 tsp Sahara
• a pinch of ground turmeric
• 1/2 tsp salt

Directions

1. Peel the pumpkin from seeds and peel, cut the pulp into small pieces, pour in 1 glass of hot milk and simmer over low heat, about 20 minutes. Then cool slightly and rub through a sieve.
2. Sort the millet, rinse with a large amount of boiling water so that absolutely clear water flows down. Put the washed millet in a saucepan, pour 2 cups of boiling water, put on medium heat, salt, remove the foam, cook for 5 minutes. and remove from heat. Drain the water.
3. Pour the remaining hot milk into the millet, add the turmeric and continue to cook the porridge for the first 5 minutes. over medium, and then over low heat until thickened, about 15 minutes more.
4. Hard-boiled eggs and chop finely. Add pumpkin puree, eggs and two-thirds of butter to the porridge. Stir and transfer to an earthenware pot, oiled with remaining oil on the inside. Place in an oven preheated to 180 ° C for 15 minutes. Serve immediately.