recipes@decwrl.UUCP (10/23/87)
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