Pumpkin-Millet Soup Recipe

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

Step 2

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 cannot find it at your local market.

Things You'll Need

  • 1md Kabocha squash (also
  • -known as Japanese
  • -pumpkin)
  • 1c Millet, dry
  • 6c Broth (vegetable or
  • -chicken), or use water
  • 2ts Nutmeg (or less)
  • 1/8ts Cayenne pepper

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