Pumpkin Soup with Millet
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!
This recipe comes to us from Happy Kitchen Rocks.
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- 4 small baking pumpkins (such as sweet dumpling) to use as bowls optional
- 1 medium-sized sweet dumpling or small Hokkaido pumpkin
- 1/2 spaghetti squash
- 1/2 butternut squash
- 2 tablespoons olive oil divided
- salt and freshly ground black pepper to taste
- 1 shallot finely chopped
- 1 clove garlic minced
- 1 tablespoons fresh sage chopped
- 1 teaspoon turmeric
- 1/2 teaspoon ground paprika
- 1.5 l or 6 cups water or vegetable broth
- 5-6 tablespoons millet
- pumpkin oil, fresh sage, pumpkin seeds to garnish
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.
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.
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.
Take the butternut squash out of the oven after 20 minutes, let it cool a bit, then peel and chop it.
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.
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.
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.