Pumpkin-Millet Soup
Pumpkin-Millet Soup recipe
Yield
6 servingsPrep
10 minCook
50 minReady
60 minLow 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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
kabocha squash
medium , (also known as japanese pumpkin) |
* |
| 237 | ml |
millet
dry |
|
| 1.4 | l |
vegetable stock
or chicken, or use water |
|
| 1E+1 | ml |
nutmeg
(or less) |
|
| 0.6 | ml |
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.
