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Recipe for "kabocha-soup"

NAME

     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.

INGREDIENTS (Serves 4-6)

     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

PROCEDURE

          (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.

NOTES

     Butternut squash makes a good substitute for kabocha if  you
     cannot find it at your local market.

RATING

     Difficulty: easy.  Time: 60 minutes.  Precision: approximate
     measurement OK; be careful with spices.

CONTRIBUTOR

     Robert Blumen
     EECS Department, University of California, Berkeley
     blumen@cad.berkeley.edu