• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pumpkin-Millet Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

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


* 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.

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