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Millet and Pumpkin Congee Soup

Serves 2

A thick, hearty soup with just a hint of warm spice that is ideal for serving at lunchtime or as an autumnal midweek supper. In Asian cookery, a Congee is a cross between soup and porridge. You can use almost any kind of squash, pumpkin or courgette in this recipe which could be a good way to use up the remaining pumpkin from Jack-o-lantern making (but avoid using any stringy bits).

Free from Soya, Nuts


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  1. Peel the squash or pumpkin, dice it into 1cm/¼” cubes and put it into a large saucepan.
  2. Add the oil and put the pan over a medium heat.
  3. Chop the onion, add it to the pan, cover and cook for 3 - 4 minutes.
  4. Finely dice the garlic and chilli, add these to the pan and fry for another 3-4 minutes.
  5. Stir the millet flour into the vegetables.
  6. Add the water or stock, cover and simmer gently for about 25 minutes.
  7. Season with salt, pepper and a dash of soy sauce before serving.
  8. For a smooth soup puree with a stick blender.


Large saucepan and stick blender

Cooking time

25 minutes

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