Easy pumpkin soup with millet served in pumpkin bowls is nourishing and comforting while being gluten-free and vegan. This version doesn’t require a blender.
This soup idea came from my husband: combine three different pumpkins so their textures complement one another — some chunky, some creamy, and some with a pleasant stringy bite. I like the balance that creates, so I roast and combine butternut squash, sweet dumpling (or Hokkaido) and spaghetti squash. The result is an easy, flavorful pumpkin soup boosted with turmeric, fresh sage and millet for added color, texture and nutrition. It’s naturally vegan and gluten-free, and it makes a lovely centerpiece when served in roasted pumpkin bowls for Thanksgiving or a cozy dinner.
There’s no need for a blender: the spaghetti squash provides stringy strands, the sweet dumpling yields a smooth scoopable puree, and roasted butternut adds tender chunks. Millet cooks into the soup, offering a slightly nutty chew and extra body. Finish with pumpkin oil, toasted pumpkin seeds and fresh sage for an elegant touch.
If you enjoy pumpkin and simple recipes, this soup is a must-try. I also love classic creamy pumpkin and squash soups — for example, roasted butternut squash soup or roasted spaghetti squash with mushrooms — but experimenting with familiar ingredients often leads to new favorites. This recipe aims to make a traditional favorite more interesting and nutritious while keeping the method straightforward.
Below you’ll find clear instructions for roasting the pumpkins and finishing the soup on the stovetop. The recipe yields about four servings and can be scaled up as needed. If you plan to present the soup in pumpkin bowls, allow one small baking pumpkin per serving plus an extra pumpkin for the puree. Otherwise you can roast only the pumpkins needed for the soup and serve from a pot.
How to Make Easy Pumpkin Soup with Millet in Pumpkin Bowls
Start by roasting the pumpkins. Preheat the oven to 200°C (400°F). If using small baking pumpkins as bowls, cut the tops off and scoop out the seeds; reserve the lids. Cut a medium sweet dumpling (or small Hokkaido), half a spaghetti squash and half a butternut squash in half and remove seeds. Arrange the pumpkin bowls (if using), the spaghetti squash half, the butternut half and the sweet dumpling half on a parchment-lined baking tray. Drizzle with a little olive oil, season lightly with salt and black pepper, and roast for about 30 minutes. Remove the butternut after 20 minutes so you can let it cool slightly, then peel and chop it into bite-sized pieces.
In a medium-large heavy-bottomed pot, heat 1 tablespoon of olive oil and sauté one finely chopped shallot, one minced garlic clove and about 1 tablespoon chopped fresh sage until fragrant. Add the chopped butternut squash, 1 teaspoon turmeric and 1/2 teaspoon ground paprika. Pour in about 1.5 liters (6 cups) of water or vegetable broth, bring to a boil, then stir in 5–6 tablespoons of millet. Reduce the heat, cover and simmer for 12–15 minutes, until the millet is tender and the butternut is cooked through.
When the roasted pumpkins are done, scrape the spaghetti squash flesh into strands with a fork. Scoop the roasted sweet dumpling flesh with a spoon and mash it lightly with a fork to make a chunky puree. Add both the spaghetti squash strands and the sweet dumpling puree to the pot and gently stir to combine. Heat through and adjust seasoning with salt and freshly ground black pepper.
To serve, ladle the soup into the roasted pumpkin bowls for a dramatic presentation, or serve from a soup pot. Garnish with a drizzle of pumpkin oil, a few fresh sage leaves and pumpkin seeds. The combination of textures — silky puree, tender chunks and spaghetti squash strands — makes this soup satisfying without blending.
Easy Pumpkin Soup with Millet in Pumpkin Bowls
Ingredients
- 4 small baking pumpkins (such as sweet dumpling) to use as bowls — optional
- 1 medium sweet dumpling or small Hokkaido pumpkin
- ½ spaghetti squash
- ½ 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
- ½ teaspoon ground paprika
- 1.5 l (6 cups) water or vegetable broth
- 5–6 tablespoons millet
- Pumpkin oil, fresh sage and pumpkin seeds, to garnish
Instructions
- If using pumpkins as bowls, cut tops off and scoop out seeds now. Reserve lids if desired.
- Preheat oven to 200°C (400°F). Halve the sweet dumpling (or Hokkaido), spaghetti squash and butternut squash, and remove seeds.
- Place pumpkin bowls (if using), spaghetti squash half, butternut half and sweet dumpling half on a parchment-lined tray. Drizzle with 1 tablespoon olive oil, season lightly and roast about 30 minutes. Remove butternut after 20 minutes to cool, then peel and chop.
- In a heavy pot, heat remaining 1 tablespoon olive oil. Sauté shallot, garlic and chopped sage until soft. Add chopped butternut, turmeric and paprika, then pour in water or broth and bring to a boil.
- Stir in millet, reduce heat, cover and simmer for 12–15 minutes until millet and squash are tender.
- Scrape spaghetti squash into strands and scoop roasted sweet dumpling flesh into a fork-mashed puree. Add both to the pot and warm through. Adjust seasoning.
- Serve in roasted pumpkin bowls or bowls of your choice. Garnish with pumpkin oil, fresh sage and pumpkin seeds.
Have a great week!
Elena