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Pumpkin Soup With Millet

Natural.Foodie's picture
Ingredients
  Peeled pumpkin 8 Cup (128 tbs), cubed
  Tomatoes 3 , peeled, quartered
  Potatoes 3 , diced
  Water 5 Cup (80 tbs)
  Uncooked millet 4 Tablespoon
  Butter/Margarine 1 Tablespoon
  Cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Servings: 
8

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