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Wash the millet and cook it in the vegetable stock broth until the millet has absorbed all the liquid.
In a saucepan, stew the diced pumpkin with Pure Olive Oil and two spoonfuls of water. Mash the pumpkin with a potato masher and add to the cooked millet. Add parmesan, egg and chopped sage. Salt, and aromatize with a sprinkling of nutmeg. Mix everything and leave to settle for 5 minutes.
With damp hands, take small amounts of the dough and shape into normal croquettes.
Fry the croquettes obtained in an abundant quantity of Pure Olive Oil. Serve hot.