Pumpkin and Millet Soup Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan
By: Cuisine l'Angélique
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
- In a large saucepan, sauté pumpkin, onion and garlic in olive oil.
- 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.
- 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.
- Puree until smooth in a blender. Add more water if necessary, depending on the desired consistency
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
* To make the soup fun: decorate your pumpkin and serve the soup in it!
NUTRITION FACTS
190 CaloriesPer 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