Pumpkin-millet Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Kabocha squash, also known as Japanese pumpkin
1 cup: Millet, dry
6 cup: Broth, (vegetable or chicken), or use water
2 tsp: Nutmeg, or less
1/8 tsp: 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@cad.berkeley.edu
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
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
Source from luhu.jp
Tags
Soups