Pumpkin-millet soup
Знадоби
md 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
Як готувати
Bring the broth to a boil in a large stock pot, add millet and simmer forabout 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 can not find
it at your local market.
: Difficulty: easy.
: Time: 60 minutes.
: Precision: approximate measurement OK- be careful with spices.
