The pumpkin is peeled and cut into pieces, and the millet is washed and soaked in water for 20 minutes.
Prepare half a bottle of boiling water, pour into the rice cooker, cook the millet for 30 minutes; when cooking the millet, use a blender to beat the pumpkin into mud (omitted, I want to pursue the 'squash dissolves invisible' feeling)
After a minute, add the pumpkin and cook. Continue to cook for about 15 minutes. Stir in the middle to avoid sticking.
The pumpkin itself is sugary, and my personal taste is that I don’t have to add sugar.