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.


(Serves 4-6)


  1. Bring the broth to a boil in a large stock pot, add millet, and simmer for about 30 min, until millet is well cooked.
  2. Add squash, mix, and simmer for another 15-20 min, until squash is tender.
  3. Pureae the mixture in batches in a blender or food processor until it is reduced to a creamy texture.
  4. Add the nutmeg and pepper, and reheat.
  5. 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.


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


Robert Blumen  
EECS Department, University of California, Berkeley 
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

 Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.