PUMPKIN-MILLET SOUP

Servings: 6
Ingredients:

1 md Kabocha squash (also                6 C  Broth (vegetable or
-known as Japanese                       -chicken), or use water
-pumpkin)                           2 t  Nutmeg (or less)
1 C  Millet, dry                       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
: blumen@cad.berkeley.edu

: Copyright (C) 1986 USENET Community Trust

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