Recipe - Pumpkin-Millet Soup

1 md Kabocha squash (also
known as Japanese
pumpkin)
1 cup Millet, dry
6 cup Broth (vegetable or
chicken), or use water
2 teaspoon Nutmeg (or less)
1/8 teaspoon Cayenne pepper

Bring the broth to a boil in a large stock pot, add millet and simmer for
about 30 min, until millet is wellcooked. Add squash, mix and simmer for
another 1520 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 at www.synapse.com/~gemini