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Subject: Cleartext copy of "Pumpkin-millet soup "
Message-ID: <11940@decwrl.DEC.COM>
Date: Fri, 23-Oct-87 01:17:26 EST
Article-I.D.: decwrl.11940
Posted: Fri Oct 23 01:17:26 1987
Date-Received: Sun, 25-Oct-87 10:39:00 EST
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Organization: EECS Department, University of California, Berkeley, USA
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KABOCHA-SOUP(SPV)        USENET Cookbook        KABOCHA-SOUP(SPV)

PUMPKIN-MILLET SOUP

     KABOCHA-SOUP - A hearty soup with millet and Japanese pump-
     kin

     A delicious combination, this hearty soup makes a good side
     dish, and is great reheated for breakfast.

INGREDIENTS (Serves 4-6)
     1         medium kabocha squash (also known as Japanese
               pumpkin)
     6 cups    broth (vegetable or chicken), or use water
     1 cup     dry millet
     1-2 tsp   nutmeg
     1/8 tsp   cayenne pepper

PROCEDURE
          (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.

          (2)  Add squash, mix, and simmer for another 15-20 min,
               until squash is tender.

          (3)  Pure' the mixture in batches in a blender or food
               processor until it is reduced to a creamy texture.

          (4)  Add the nutmeg and pepper, and reheat.

          (5)  Serve with a scoop of yogurt in each bowl.

NOTES
     Butternut squash makes a good substitute for kabocha if you
     cannot find it at your local market.

RATING
     Difficulty: easy.  Time: 60 minutes.  Precision: approximate
     measurement OK; be careful with spices.

CONTRIBUTOR
     Robert Blumen
     EECS Department, University of California, Berkeley
     blumen@cad.berkeley.edu