Free Recipe Pumpkin-Millet Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Pumpkin-Millet Soup 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
Pumpkin-Millet Soup Preparation
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 : Copyright (C) 1986 USENET Community Trust From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Pumpkin-Millet Soup?
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