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Rinse the sweet glutenous rice several times and soak it in cold water for 10 minutes. Drain and set aside. Meanwhile, peel off the skin and remove the seeds in the center. Cut the pumpkin into large chunks.
Put pumpkin pieces and sweet rice in a large soup pot and add water. Cover with a lid and bring it to boil over high heat. Once boiling, reduce the heat to medium and continue to cook for 15 minutes or until the pumpkin and rice are very soft and tender. Stir occasionally.
Turn off the heat. Using a hand blender, puree the pumpkin and rice until smooth. Alternatively, transfer the mixture to a blender to process until smooth (or slightly grainy). Add more water if the consistency seems too thick.
Season the porridge with sugar and salt according to your taste. Add more sugar if you prefer sweeter taste. Garnish porridge with pine nuts (if using) and serve it warm.