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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Serves 4

  • 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



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.

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Nutrition Information

Pumpkin Soup with Millet

Servings per Recipe: 4

Amount per Serving

Calories:  195

Calories from Fat:  

Total Fat:  6.5g

Saturated Fat:  1g

Cholesterol:  0g

Sodium:  53.3mg

Carbohydrates:  33.7g

Dietary Fiber:  4.3g

Protein:  4.6g

Sugars:  8.9g

Vitamin A:  127%

Vitamin C:  52%

Calcium:  12%

Iron:  16%

View Our Nutritional Guidelines

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