| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Japanese | Soups, Usenet | 6 | Servings |
INGREDIENTS
| 1 | md | Kabocha squash (also known as Japanese pumpkin) |
| 1 | c | Millet, dry |
| 6 | c | Broth (vegetable or chicken), or use water |
| 2 | ts | Nutmeg (or less) |
| 1/8 | ts | Cayenne pepper |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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