PUMPKIN-MILLET SOUP

A hearty soup with millet and Japanese pumpkin

A delicious combination, this hearty soup makes a good side dish, and is great reheated for breakfast.

Ingredients

(Serves 4-6)

1 medium kabocha squash (also known as Japanese pumpkin)
6 cups broth (vegetable or chicken), or use water
1 cup dry millet
1-2 tsp nutmeg
1/8 tsp cayenne pepper

Procedure

Bring the broth to a boil in a large stock pot, add millet, and simmer for about 30 min, until millet is well cooked.
Add squash, mix, and simmer for another 15-20 min, until squash is tender.
Pureae the mixture in batches in a blender or food processor until it is reduced to a creamy texture.
Add the nutmeg and pepper, and reheat.
Serve with a scoop of yogurt in each bowl.

Notes

Butternut squash makes a good substitute for kabocha if you cannot find it at your local market.

Rating

Difficulty: easy.
Time: 60 minutes.
Precision: approximate measurement OK; be careful with spices.

Contributor

 
Robert Blumen  
EECS Department, University of California, Berkeley 
blumen@cad.berkeley.edu

Recipe last modified: 1 Jul 87

Original header

Path: decwrl!recipes
From: blumen@cad.Berkeley.EDU (Robert M. Blumen)
Newsgroups: alt.gourmand
Subject: RECIPE: Pumpkin-millet soup
Message-ID: <11941@decwrl.DEC.COM>
Date: 23 Oct 87 05:17:35 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: EECS Department, University of California, Berkeley, USA
Lines: 49
Approved: reid@decwrl.dec.com

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