Barley Pumpkin Soup Food

COMFORTING BARLEY & PUMPKIN BEEF STEW

Steps:

• In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook and stir onion in drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder and red pepper flakes. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.

MY PUMPKIN AND BARLEY SOUP

Steps:

• Heat water in a large pot on the stove. Add the can of pumpkin and bring to a boil.
• Add the rest of the ingredients. Feel free to add/reduce the spices as you wish.
• Simmer soup for approximately fifteen minutes or until the celery and onion are getting soft. If the mix seems to thick, add more water because the instant barley will have absorbed a lot of it.
• Serve either straight as it is, or garnish with some fresh dill and/or sour cream.

PEARL BARLEY ROASTED PUMPKIN AND FRESH HERB SOUP

Steps:

• Rinse the pearl barley and place in a saucepan of cold water. Bring to the boil, lower the heat and simmer gently until just cooked (around 40 minutes). Drain and set aside.
• Preheat the oven to 180°C
• Toss the pumpkin in 1 tablespoon of the olive oil, season with salt and pepper and place in a single layer in a roasting dish. Roast until cooked (around 15 minutes). Set aside.
• Heat the remaining olive oil in a large saucepan. Add the onion and sauté until soft but not coloured then add the courgettes and sauté until soft. Add the garlic and cook for another minute then add the chicken stock.Bring to the boil then simmer very gently for 20 minutes.
• When ready to serve add the barley and pumpkin. Bring back to the boil then add the herbs and tomatoes to the soup.