Pumpkin-Millet Soup
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Description: Six serving dish using cayenne pepper, kabocha squash, and broth.
RecipeSource: Pumpkin-millet Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: PUMPKIN-MILLET SOUP Categories: Soups, Usenet Yield: 6 servings 1 md Kabocha squash (also -known as Japanese -pumpkin) 1 c Millet, dry 6 c Broth (vegetable or -chicken), or use water 2 t Nutmeg (or less) 1/8 t 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 : [email protected] : Copyright (C) 1986 USENET Community Trust -----
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |