Pumpkin Soup with Millet

Rating: 3.45 / 5.00 (20 Votes)

Total time: 30 min

Servings: 4.0 (servings)



For the pumpkin soup, quarter the pumpkin, remove the strings and seeds.

Cut pumpkin with the peel into small pieces and bring to a boil briefly in the vegetable soup.

Simmer gently for 10 minutes and then puree. Cut the leek into rings.

Wash the golden millet hot, add to the soup with a little salt and the leek rings, and simmer on low heat for another 10 minutes until the millet is cooked.

Season with pepper and curry powder.

Preparation Tip:

You can refine the pumpkin soup with a blob of sour cream if you like.

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