| 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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