Pumpkin-Millet Soup Recipe - Cooking Index
Pumpkin-Millet Soup Recipe - Cooking Index
| 1 | Kabocha squash - (also known as japan (medium) | |
| 1 1/2 | Broth - (vegetable or chicken), or use water | |
| 200 | Dry millet | |
| 8 | Nutmeg | |
| 1 | Cayenne pepper |
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. Puree 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.
Author's Notes:
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.
Source:
Robert Blumen EECS Department, University of California, Be
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