📝 About This Recipe
This soul-warming soup marries the ancient, nutty resilience of hulled millet with the velvety sweetness of roasted sugar pumpkin. A contemporary take on rustic grain porridges, this dish offers a sophisticated textural contrast between the creamy purée and the tender, whole-grain pearls. Infused with warming aromatics and finished with a touch of coconut cream, it is a nutrient-dense masterpiece that celebrates the earthy bounty of the autumn harvest.
🥗 Ingredients
The Grains and Roast
- 1/2 cup Hulled Millet (rinsed thoroughly and drained)
- 2 lbs Sugar Pumpkin (peeled, seeded, and cut into 1-inch cubes)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
The Aromatic Base
- 2 tablespoons Unsalted Butter (can substitute with avocado oil for vegan)
- 1 medium Yellow Onion (finely diced)
- 1 large Carrot (peeled and diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
Liquid and Spice
- 5 cups Vegetable Broth (low sodium)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Turmeric (for vibrant color)
- 1/2 cup Full-fat Coconut Milk (canned)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Pepitas (toasted)
- 4-5 leaves Fresh Sage (fried until crisp in a little oil)
- 1 teaspoon Chili Oil (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil and a pinch of salt on a large baking sheet.
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2
Roast the pumpkin for 25-30 minutes until the edges are golden brown and the flesh is fork-tender. This caramelization adds a deep sweetness to the soup.
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3
While the pumpkin roasts, toast the millet. In a dry Dutch oven over medium heat, add the rinsed and dried millet. Stir constantly for 3-5 minutes until it smells nutty and looks slightly golden.
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4
Remove the toasted millet from the pot and set aside. In the same pot, melt the butter over medium heat.
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5
Add the onion and carrot. Sauté for 6-8 minutes until the onions are translucent and the carrots begin to soften.
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6
Stir in the garlic, grated ginger, cumin, and turmeric. Cook for 1 minute until the fragrance fills your kitchen.
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7
Add the roasted pumpkin and the vegetable broth to the pot. Bring the mixture to a gentle boil.
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8
Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunky texture, you can skip this or only blend half.
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9
Stir the toasted millet back into the blended soup base. Reduce the heat to low-medium and cover.
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10
Simmer for 15-20 minutes. The millet should be tender but still retain a slight 'pop'—similar to al dente pasta.
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11
Stir in the coconut milk, sea salt, and black pepper. Simmer for an additional 2 minutes to meld the flavors.
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12
Taste and adjust seasoning. If the soup is too thick, add a splash more broth or water until the desired consistency is reached.
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13
Ladle the hot soup into warmed bowls. Garnish with toasted pepitas, crispy sage leaves, and a drizzle of chili oil if using.
💡 Chef's Tips
Toasting the millet before boiling is essential; it prevents the grain from becoming mushy and enhances its natural nuttiness. If you cannot find sugar pumpkin, Kabocha squash or Butternut squash are excellent substitutes with similar sweetness and texture. Be careful not to over-blend the millet; adding it *after* puréeing the pumpkin ensures a delightful texture in every spoonful. For a deeper flavor profile, use a homemade vegetable stock enriched with parmesan rinds or kombu. Leftovers will thicken significantly as the millet continues to absorb liquid; simply thin it out with a little broth when reheating.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough bread or warm focaccia for dipping. A crisp, dry white wine like a Chenin Blanc or a light Pinot Grigio pairs beautifully with the pumpkin's sweetness. Accompany with a simple arugula salad dressed in a lemon-tahini vinaigrette to cut through the creaminess. For a protein boost, add a dollop of Greek yogurt or a few crumbles of salty feta cheese on top. Pairs wonderfully with a warm spiced apple cider for a complete autumnal experience.