Easy 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!

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
½ 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

View the full recipe at Happy Kitchen.Rocks →