If you’re looking for a delicious and healthy soup that’s easy to make, this pumpkin soup with millet served in pumpkin bowls is the perfect option! It’s comforting, nutritious, and the best part is, you don’t need a blender. Plus, it’s vegan and gluten-free, making it suitable for various dietary preferences.

Inspiration for the Recipe The idea for this easy pumpkin soup came from my husband’s brilliant suggestion: combine three different types of pumpkin to create a soup with varied textures—chunky, creamy, and crunchy! This idea was the perfect solution to achieve a harmonious balance in the soup.

I loved the concept and decided to use butternut squash, pureed sweet dumpling squash, and spaghetti squash for the base of the soup. The result was absolutely delightful! The addition of turmeric, sage, and millet gave the soup extra flavor, vibrant color, and an interesting texture. And serving it in pumpkin bowls not only makes the dish look festive but also adds to the Thanksgiving spirit. Trust me, your guests will be more than impressed!

No Blender Needed This recipe is super simple and doesn’t require a blender—so you can enjoy a wholesome, homemade soup without the hassle of complex tools. The millet adds a nice texture, while the pumpkin blends together perfectly to create a rich, comforting flavor.

How to Make Easy Pumpkin Soup with Millet in Pumpkin Bowls The first step is roasting the pumpkins. You’ll need one pumpkin per serving if you’re using them as bowls, plus one extra pumpkin for the puree. For variety, I used half of a spaghetti squash and half of a butternut squash.

Roast the pumpkins, butternut squash, and spaghetti squash on a baking tray lined with parchment paper. Drizzle them with olive oil, sprinkle with salt and pepper, and roast them for about 30 minutes. After 20 minutes, remove the butternut squash from the oven to cool slightly before peeling and chopping.

Next, sauté shallots, garlic, sage, and the roasted butternut squash chunks in a heavy-bottomed pot with olive oil. Add turmeric, paprika, and water, bringing the mixture to a boil. Then, add the millet, reduce the heat, and simmer for 12-15 minutes. Once the other pumpkins are roasted, scoop out the flesh of the spaghetti squash and mash the sweet dumpling squash. Add these to the soup and stir to combine.

Serve the Soup in Pumpkin Bowls For an extra special touch, serve the soup in the roasted pumpkin bowls! Garnish with pumpkin oil, fresh sage, and roasted pumpkin seeds to complete the look.

Recipe Overview:

• Prep Time: 10 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour

• Servings: 4

Ingredients:

• 4 small baking pumpkins (like sweet dumpling) for bowls (optional)

• 1 medium 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 tablespoon fresh sage, chopped

• 1 teaspoon turmeric

• 1/2 teaspoon ground paprika

• 6 cups (1.5 liters) water or vegetable broth

• 5-6 tablespoons millet

• Pumpkin oil, fresh sage, and pumpkin seeds for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Cut your pumpkins, spaghetti squash, and butternut squash in half, scraping out the seeds. Arrange them on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for about 30 minutes, removing the butternut squash after 20 minutes to cool slightly before peeling and chopping it.

2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped shallot, minced garlic, chopped sage, and butternut squash chunks. Sauté for a few minutes, then add turmeric, paprika, and water. Bring to a boil, then add the millet. Reduce heat and cover, cooking for 12-15 minutes.

3. While the soup simmers, scrape the flesh of the roasted spaghetti squash with a fork and mash the sweet dumpling squash. Add both to the soup and stir well. No blender needed!

4. To serve, ladle the soup into roasted pumpkin bowls (if using) and garnish with pumpkin oil, fresh sage, and pumpkin seeds.

This easy pumpkin soup is perfect for dinner, especially when served in festive pumpkin bowls. Enjoy the warmth, flavor, and comfort of this nourishing, vegan, and gluten-free dish!

Nutrition Facts: Each serving is packed with nutrients from the pumpkins, millet, and spices, making it a healthy and satisfying meal for any time of the year.

Enjoy this easy, creamy, and nourishing pumpkin soup—it’s the perfect comfort food for cool evenings and festive occasions!