Pumpkin Soup With Millet
|Peeled pumpkin||8 Cup (128 tbs), cubed|
|Tomatoes||3 , peeled, quartered|
|Potatoes||3 , diced|
|Water||5 Cup (80 tbs)|
|Uncooked millet||4 Tablespoon|
|Cream||1⁄2 Cup (8 tbs)|
Combine the pumpkin, tomatoes, potatoes, water, and uncooked millet in a large kettle.
Cover, and simmer until pumpkin is soft.
Mash with a potato masher or puree in blender until smooth.
Return to kettle and reheat.
Add the butter or margarine.
Salt and pepper to taste.
Remove from heat, and add cream.
NOTE: Rice, buckwheat, whole oats, or barley may be used in place of the millet.