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Pumpkin-Millet Soup

 
Pumpkin-Millet Soup
121

Pumpkin-Millet Soup recipe

Yield

6

servings

Prep

10

min

Cook

50

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

1 each kabocha squash
medium , (also known as japanese pumpkin)
*
1 cup millet
dry
6 cups vegetable stock
or chicken, or use water
2 teaspoons nutmeg
(or less)
teaspoon cayenne pepper
*

Directions

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 to 20 min, until squash is tender.

Purée 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.

Difficulty: easy.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 12912% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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