Pumpkin and Millet Soup Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

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