Pumpkin-millet soup

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Recipe by: luidgy

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Kabocha squash (also
-known as Japanese
-pumpkin)
1 c Millet, dry
6 c Broth (vegetable or
-chicken), or use water
2 ts Nutmeg (or less)
1/8 ts 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-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#cad.berkeley.edu

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