Pumpkin-millet Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Japanese | Soups, Usenet | 6 | Servings |
INGREDIENTS
| 1 | 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 |
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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Nutrition (calculated from recipe ingredients)
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Calories: 339
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 2.5mg
Sodium: 2252.3mg
Potassium: 740.4mg
Carbohydrates: 57.8g
Fiber: 8.4g
Sugar: 3.1g
Protein: 13.3g