The pumpkin and millet soup is a warm and comforting soup easy to prepare with just 5 ingredients. It is made with pumpkin, oil, onion, and an uncommon ingredient that adds a lot of creaminess to the soup, which is millet. It is a gluten-free grain rich in protein, antioxidants, and fiber, and it can be used in many ways in cooking, such as to prepare excellent soups for autumn and winter with legumes and vegetables, or as a rice substitute to prepare quick and tasty dishes. In this recipe, it is cooked together with the pumpkin and then blended to obtain a smooth and delicate soup.
The preparation is very simple: we sauté the onion with oil and marjoram and add the pumpkin and millet. We cover with water or broth and let it cook for about 20-30 minutes, then blend with an immersion blender, and the soup is ready.
A very simple recipe to prepare and also quite quick because in half an hour the pumpkin is soft, and the millet is ready to be blended. Excellent to enjoy as is in a completely vegan version, or enriched with croutons, bacon or speck cubes, shrimp, octopus, or roasted squid. Delicious hot or warm, both for lunch and dinner, try the pumpkin and millet soup or cream of pumpkin and millet and let us know what you think.
Also discover:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients to Prepare the Pumpkin and Millet Soup
- 2.2 lbs butternut squash
- 5.3 oz hulled millet
- 1 red onion
- marjoram
- extra virgin olive oil
- salt
Tools to Prepare the Pumpkin and Millet Soup
- 1 Pot
- 1 Stovetop
- 1 Immersion Blender
Steps to Prepare the Pumpkin and Millet Soup
First, prepare the Pumpkin and Millet Soup by cleaning the pumpkin: peel it, remove the seeds, and cut it into pieces. If you use a Hokkaido pumpkin, you can leave the skin on. Peel the onion and slice it. Rinse the millet well under running water.
Sauté the onion with the oil and marjoram.
Add the pumpkin, millet, and about 4 cups of water or broth to cover all the ingredients. Cook for about 30 minutes until the millet is well cooked and the pumpkin is soft.
Blend with an immersion blender until you get a thick and homogeneous cream or soup.
Serve the pumpkin and millet soup with fresh raw oil and marjoram, and enjoy it with bread croutons or breadsticks.
You can store the soup in the fridge for up to 2-3 days or freeze it for up to 1 month.
You can replace the millet with other grains like rice, barley, or farro.
FAQ (Frequently Asked Questions)
What are the benefits of millet?
Millet is a nutritious gluten-free grain rich in polyunsaturated fats, insoluble fiber, and complex carbohydrates.
