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.
- 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
Bring the broth to a boil in a large stock pot, add
millet, and simmer for about 30 min, until millet is well
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.
Butternut squash makes a good substitute for kabocha if you cannot
find it at your local market.
approximate measurement OK; be careful with spices.
EECS Department, University of California, Berkeley
Recipe last modified: 1 Jul 87
From: blumen@cad.Berkeley.EDU (Robert M. Blumen)
Subject: RECIPE: Pumpkin-millet soup
Date: 23 Oct 87 05:17:35 GMT
Organization: EECS Department, University of California, Berkeley, USA
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