Subject: RECIPE: Pumpkin-millet soup
From: [email-masked] (Robert M. Blumen)
Date: 23 Oct 87 05:17:35 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE KABOCHA-SOUP SPV "1 Jul 87" 1987
.RZ "PUMPKIN-MILLET SOUP" "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.  
.IH "Serves 4\-6"
.IG "1" "medium kabocha squash"
(also known as Japanese pumpkin)
.IG "6 cups" "broth" "1.5 l"
(vegetable or chicken), or use water
.IG "1 cup" "dry millet" "200 g"
.IG "1\-2 tsp" "nutmeg" "5\-10 ml"
.IG "1/8 tsp" "cayenne pepper " "1 ml"
.PH
.SK 1
Bring the broth to a boil in a large stock pot, add
millet, and simmer for about 30 min, until millet is well
cooked.
.SK 2
Add squash, mix, and simmer for another 15-20 min, until
squash is tender.
.SK 3
Pure\z\(aae the mixture in batches in a blender or food processor
until it is reduced to a creamy texture.
.SK 4
Add the nutmeg and pepper, and reheat.
.SK 5
Serve with a scoop of yogurt in each bowl.
.NX
Butternut squash makes a good substitute for kabocha if you cannot
find it at your local market.
.SH RATING
.I Difficulty:
easy.
.I Time:
60 minutes.
.I Precision:
approximate measurement OK; be careful with spices.
.WR
Robert Blumen 
EECS Department, University of California, Berkeley
[email-masked]