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.
1 medium kabocha squash (also known as Japanese pumpkin) 1.5 l broth (vegetable or chicken), or use water 200 g dry millet 5-10 ml nutmeg 1 ml cayenne pepper
(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) Puree 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.
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
Last modified: 9 May 2006 | 10 hits in May 2007 |