Easy Pumpkin Soup with Millet in Pumpkin Bowls
Easy Pumpkin Soup with Millet in Pumpkin Bowls
Easy pumpkin soup with millet served in pumpkin bowls is nourishing and comforting while being gluten-free and vegan! This recipe doesn’t require a blender!
Easy Pumpkin Soup with Millet in Pumpkin Bowls
Easy Pumpkin Soup with Millet in Pumpkin Bowls
Easy pumpkin soup with millet served in pumpkin bowls is nourishing and comforting while being gluten-free and vegan! This recipe doesn’t require a blender!
Servings Prep Time
4-5 10minutes
Cook Time
50minutes
Servings Prep Time
4-5 10minutes
Cook Time
50minutes
Ingredients
  • 4 small baking pumpkins (such as sweet dumpling) to use as bowlsoptional
  • 1 medium-sized sweet dumpling or small Hokkaido pumpkin
  • 1/2 spaghetti squash
  • 1/2 butternut squash
  • 2tablespoons olive oildivided
  • salt and freshly ground black pepper to taste
  • 1 shallotfinely chopped
  • 1clove garlicminced
  • 1tablespoons fresh sagechopped
  • 1teaspoon turmeric
  • ½ teaspoon ground paprika
  • 1,5l or 6 cups water or vegetable broth
  • 5-6 tablespoons millet
  • pumpkin oil, fresh sage, pumpkin seeds to garnish
Instructions
  1. If you plan to use sweet dumpling pumpkins (or any other medium-sized pumpkins) as serving bowls, you’ll need one pumpkin per serving. Cut the tops off and scrap the seeds with a measuring spoon. Skip this step if you don’t plan to use pumpkins as bowls.
  2. Preheat the oven to 200 C or 400 F. Cut the medium-sized sweet dumpling (or small Hokkaido pumpkin), spaghetti squash and butternut squash in halves and scrap out the seeds with a measuring spoon.
  3. Arrange your pumpkin bowls (if using), 1/2 of a spaghetti squash, 1/2 of a butternut squash and a sweet dumpling (or Hokkaido) halves on a baking tray lined with parchment paper. Sprinkle with a little salt and black pepper, drizzle with 1 tablespoon olive oil and roast for about 30 minutes.
  4. Take the butternut squash out of the oven after 20 minutes, let it cool a bit, then peel and chop it.
  5. Heat the remaining tablespoon of olive oil in a medium-large heavy-bottomed pot and sauté finely chopped shallot, minced garlic, chopped sage and butternut squash chunks for a few minutes. Add turmeric, ground paprika and water and bring to a boil. Add the millet, reduce the heat, cover and cook for 12-15 minutes.
  6. Once the other pumpkins are ready, scrape the flesh of the spaghetti squash into strands using a fork. Scrap the sweet dumpling or whatever pumpkin you are using for the puree with a spoon and mash it with a fork. Add to the soup.
  7. Serve the soup in roasted pumpkin bowls (optional). Season with salt and black pepper to taste and garnish with pumpkin oil, fresh sage and pumpkin seeds.