Spiced Butternut and Millet Soup Recipe
(SERVES 6)

Ingredients:

To garnish:

1 bunch watercress, chopped

Method:

1. Cut the pumpkin in half, remove and discard the seeds and fiber, chop the flesh into chunks and peel them.

2. Heat the oil in a heavy-based pan and fry the onion, garlic, ginger and chilies over a low heat for 5 minutes.

3. Add 1.75 liters of water to the pan. Grate the pumpkin and add with the bay leaves. Bring to the boil and simmer for 10 minutes, or until the pumpkin is soft, then mash.

4. Dry-fry the mustard, cumin and millet over a medium heat until the millet looks mildly toasted and the mustard seeds have mostly popped.

5. Tip the spiced millet into the soup, sprinkle on some salt and simmer for about 15 minutes until the millet is soft. Remove from the heat and leaves to stand for at least 10 minutes.

6. When you are ready to serve the soup, remove the bay leaves and stir in the tomato sauce, lemon juice, garam masala and a generous sprinkling of pepper. Stir in the watercress, reheat, and serve.

PREPARATION TIME: 20-25 minutes     COOKING TIME: 35 minutes

 

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