Pumpkin-millet soup

6 servings

Ingredients

Quantity Ingredient
1 medium Kabocha squash (also known as Japanese pumpkin)
1 cup Millet, dry
6 cups Broth (vegetable or chicken), or use water
2 teaspoons Nutmeg (or less)
⅛ teaspoon Cayenne pepper

Directions

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.

Puree 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:

* 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.

* 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 : blumen@...

: Copyright (C) 1986 USENET Community Trust

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