Pumpkin and Millet Soup Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

PORTIONS : 6


ORGANIC INGREDIENTS

  • 1 kg (8 cups) pumpkin, cut into small cubes
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 45 ml (3 tbsp) olive oil
  • 5 ml (1 tsp) nutmeg, grated
  • 15 ml (1 tbsp) fresh ginger, grated
  • 5 ml (1 tsp) sea salt
  • 100g (1/2 cup) millet
  • 500 g (2 cups) chicken stock (or vegetable stock for the vegan version)
  • 240g (1 cup) water

PREPARATION

  1. In a large saucepan, sauté pumpkin, onion and garlic in olive oil.
  2. Add nutmeg, ginger, salt and stir well. Cover and cook over low heat for about 5 minutes, making sure the vegetables do not stick to the bottom.
  3. Add millet, chicken broth and water. Bring to a boil, cover and simmer for about 20 minutes, or until pumpkin is tender and millet is cooked.
  4. Puree until smooth in a blender. Add more water if necessary, depending on the desired consistency

Recipe photo Pumpkin and Millet Soup
Gluten-free, dairy-free (casein-free), hypotoxic and vegan 
By: Cuisine l'Angélique

A velvety and delicately aromatic soup!


TIP

* Take advantage of autumn to stock up on pumpkin puree. Simply cut your pumpkin in half and hollow it out. Place each half of your pumpkin in a roasting pan, peel up, cover the bottom of the roasting pan with water and place in the oven at 350° F (180° C). The pumpkin will be ready when it is tender, so you will simply have to remove the skin and puree the flesh in a blender, adding a little water if necessary.



FOR HALLOWEEN

Decorate your pumpkin

* To make the soup fun: decorate your pumpkin and serve the soup in it!

 

NUTRITION FACTS

190 Calories

Per portion:
250 ml (1 tasse)

  • 11 %Fat: 7 g
  • Saturated 1 g
    6 %Trans 0,1 g
  • Polyunsaturated: 1 g
  • Omega-6: 0,6 g
  • Omega-3: 0,1 g
  • Monounsaturated: 4,5 g
  • Cholesterol: 5 mg
  • 23 %Sodium: 560 mg
  • 9 %Carbohydrate: 28 g
  • 16 %Fibres: 4 g
  • Sugars: 4 g
  • Protéines: 5 g
  • 140 %Vitamin A
  • 30 %Vitamin C
  • 6 %Calcium
  • 15 %Iron
  • 20 %Copper
  • 30 %Manganese
  • 20 %Potassium