Pumpkin-millet soup

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN-MILLET SOUP
  Categories: Soups, Usenet
       Yield: 6 servings
  
       1 md Kabocha squash (also
            -known as Japanese
            -pumpkin)
       1 c  Millet, dry
       6 c  Broth (vegetable or
            -chicken), or use water
       2 t  Nutmeg (or less)
     1/8 t  Cayenne pepper
  
   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.
   
   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.
   
   : Difficulty:  easy.
   : Time:  60 minutes.
   : Precision:  approximate measurement OK; be careful with spices.
   
   : Robert Blumen
   : EECS Department, University of California, Berkeley
   : blumen@cad.berkeley.edu
   
   : Copyright (C) 1986 USENET Community Trust
  
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