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!
– small baking pumpkins to use as bowls optional– sweet dumpling or small Hokkaido pumpkin– spaghetti squash– butternut squash– olive oil divided– salt and freshly ground black pepper to taste– tap to see more...
– If you plan to use sweet dumpling pumpkins, you'll need one pumpkin per serving. Cut the tops off and scrap the seeds with a measuring spoon.
– Preheat the oven. Cut the medium-sized sweet dumpling, spaghetti squash and butternut squash in halves and scrap out the seeds.
– Sprinkle with a little salt and black pepper, drizzle with olive oil and roast.– Take the butternut squash out of the oven, let it cool a bit, then peel and chop it.
– Heat the remaining olive oil in a medium-large heavy-bottomed pot and sauté shallot, garlic, sage and butternut squash chunks for a few minutes. Add spices and bring to a boil. Add the millet.
– Serve the soup in roasted pumpkin bowls. Season with salt and black pepper to taste and garnish with pumpkin oil, fresh sage and pumpkin seeds.