recipes@decwrl.UUCP (10/23/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .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 blumen@cad.berkeley.edu