Introduction

Barnyard millet, known for its high fiber and nutrient content, pairs wonderfully with the sweet and creamy texture of pumpkin. This Barnyard Millet and Pumpkin Soup is a hearty, healthy, and comforting dish perfect for cool evenings or a light lunch. The combination of millet and pumpkin not only provides a rich, savory flavor but also packs in a ton of nutrients, making it both delicious and wholesome.

Ingredients

• 1 cup barnyard millet (sanwa, samak)
• 2 cups pumpkin, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 4 cups vegetable broth or water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice (optional)
• Fresh coriander leaves for garnish
• A dollop of yogurt or cream (optional, for serving)

Instructions

1. Preparing the Millet:
   • Rinse the barnyard millet under cold water.
   • In a medium saucepan, add 2 cups of water and bring to a boil. Add the millet and a pinch of salt.
   • Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the millet is tender and the water is absorbed. Fluff with a fork and set aside.
2. Making the Soup Base:
   • Heat olive oil in a large pot over medium heat.
   • Add the chopped onions, garlic, and ginger. Sauté until the onions become translucent and aromatic.
   • Add the chopped carrot and celery, and cook for another 5 minutes, stirring occasionally.
3. Cooking the Pumpkin:
   • Add the pumpkin cubes to the pot. Stir well to combine with the onion mixture.
   • Add ground cumin, ground coriander, turmeric powder, red chili powder, salt, and pepper. Stir to coat the vegetables with the spices.
4. Simmering the Soup:
   • Pour in the vegetable broth (or water) and bring to a boil.
   • Reduce the heat, cover, and let it simmer for 20-25 minutes, or until the pumpkin is tender.
5. Blending the Soup:
   • Once the pumpkin is tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth. Be careful when blending hot liquids.
   • Return the blended soup to the pot.
6. Adding Millet:
   • Stir in the cooked barnyard millet.
   • Simmer the soup for an additional 5 minutes to allow the flavors to meld. Adjust seasoning with salt and pepper to taste.
7. Finishing Touches:
   • If desired, add a tablespoon of fresh lemon juice for a bright, tangy flavor.
   • Garnish with fresh coriander leaves.
8. Serving:
   • Serve the soup hot, with a dollop of yogurt or cream if desired.

Tips

• Texture: Adjust the thickness of the soup by adding more broth or water if needed. For a chunkier texture, reserve some of the pumpkin cubes and stir them back into the soup after blending.
• Spice Level: Modify the amount of red chili powder according to your heat preference.
• Garnishes: Fresh herbs like parsley or thyme can be used as additional garnishes. A sprinkle of roasted pumpkin seeds adds extra crunch.
• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Enjoy your Barnyard Millet and Pumpkin Soup, a nourishing and satisfying dish that’s perfect for warming up on a chilly day!