Preheat the oven to 190°C (375°F). Grease a baking dish with olive oil. Cut the peeled pumpkin into cubes and place them in the dish. Drizzle with the remaining olive oil and roast in the middle of the oven for 15–20 minutes until the pumpkin is soft. Remove from the oven, drizzle with honey, and gently toss.

Soak the amaranth grains in cool water for 2–3 hours or overnight. Rinse thoroughly under running water. Transfer to a saucepan, add 100 ml hot water, and bring to a boil over medium heat. Reduce the heat to low, add the plant-based milk, season with salt, and cook covered for 25–30 minutes. Stir occasionally with a fork. Add 2–3 tbsp of hot water if needed. Remove from heat, cover with a towel, and let sit for 10–15 minutes.

Remove peanut butter from the fridge to soften. Toast the peanuts in a dry pan over medium heat for 2–3 minutes, stirring frequently to prevent burning. Transfer to a board, let cool slightly, and coarsely chop.

Divide the hot porridge among bowls. Top with the roasted pumpkin and peanut butter, drizzle with amaranth oil, and sprinkle with chopped peanuts.