Cozy Pumpkin Millet Soup in Edible Bowls — No Blender Needed!

This hearty, no-blender pumpkin soup with millet is everything you want in a cozy autumn dish — nourishing, flavorful, and beautifully served in roasted pumpkin bowls. Plus, it’s vegan, gluten-free, and perfect for your Thanksgiving table (or just a chilly night in).

The Inspiration

This soup idea came from my husband — he suggested blending different types of pumpkins to play with texture. The result? A rich and satisfying soup that’s creamy, chunky, and even a little bit crunchy. It’s comfort in a bowl.

Why You’ll Love It

• Vegan & gluten-free

• No blender required

• Festive enough for a holiday meal

• Creative textures from 3 kinds of pumpkin

• Nutritious with the addition of millet, turmeric & sage

What’s Inside:

We use a trio of pumpkins for maximum flavor and texture:

• Butternut squash (roasted and cubed)

• Spaghetti squash (for fun, noodle-like strands)

• Sweet dumpling or Hokkaido pumpkin (pureed into the broth)

Plus, we serve it all in small roasted pumpkins to really impress your guests.

Ingredients

For the soup:

• 1 medium sweet dumpling or Hokkaido pumpkin

• ½ spaghetti squash

• ½ butternut squash

• 2 tbsp olive oil (divided)

• Salt and black pepper, to taste

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• 1 shallot, finely chopped

• 1 garlic clove, minced

• 1 tbsp fresh sage, chopped

• 1 tsp turmeric

• ½ tsp ground paprika

• 6 cups (1.5 L) vegetable broth or water

• 5–6 tbsp millet

Optional (but highly recommended):

• 4 small pumpkins (like sweet dumpling) for serving

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

Instructions

1. Prep the pumpkins
   Preheat your oven to 400°F (200°C).
   Halve your sweet dumpling, spaghetti squash, and butternut squash. Scoop out the seeds.
   If using pumpkin bowls, slice off the tops and scoop them out too.

2. Roast
   Arrange everything cut-side down on a parchment-lined tray. Drizzle with 1 tbsp olive oil, season with salt and pepper.
   Roast for 30 minutes. Remove the butternut squash after 20 minutes, let cool, peel, and chop.

3. Start the soup
   Heat the remaining 1 tbsp olive oil in a large pot. Sauté shallot, garlic, sage, and butternut squash for 3–4 minutes.
   Stir in turmeric and paprika, then pour in the broth. Add millet. Simmer for 12–15 minutes until millet is tender.

4. Add more pumpkin goodness
   Use a fork to scrape strands from the spaghetti squash. Scoop the flesh of the sweet dumpling (or Hokkaido), mash it, and stir both into the pot. Adjust seasoning.

5. Serve in style
   Ladle the soup into your roasted pumpkin bowls. Drizzle with pumpkin oil and top with fresh sage and pumpkin seeds.

This soup is a celebration of fall in every spoonful — colorful, comforting, and creative. And the best part? No fancy tools required. Just your oven, a pot, and a little love.

Let me know if you’d like a printable version or social media caption to go with this post!