Pumpkin Barley And Sage Soup Food

MY PUMPKIN AND BARLEY SOUP

My Pumpkin and Barley Soup image

Great the first day, even better on the second. I love pumpkin soup and I made this hearty version. Serve with some crusty bread for a real, stick to your bones meal! You can of course make this from fresh pumpkin, but canned is a lot easier and can be found year-round in the baking aisle. Feel free to alter paprika, dill, garlic powder, and salt to taste.

Provided by kate09

Categories Chowders

Time 22m

Yield 1 pot, 5-8 serving(s)

Number Of Ingredients 12

Ingredients

15 ounces pumpkin puree (this is 1 regular sized can)
5 teaspoons chicken bouillon (5 Maggi cubes)
5 cups water
4 celery ribs, chopped
1/2 onion, diced
2 tablespoons dried dill
2/3 cup quick-cooking barley (increase or decrease if you would like thicker or thinner soup)
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon salt
fresh dill (optional)
sour cream (optional)

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.

Nutrition Facts : Calories 126.8, Fat 0.8, SaturatedFat 0.2, Sodium 533.5, Carbohydrate 27.4, Fiber 5.8, Sugar 2.8, Protein 4.8

BARLEY PUMPKIN SOUP

Barley Pumpkin Soup image

Compliment the pumpkin flavor in the soup by sprinkling each serving with pumpkin seeds. Look for raw pumpkin seeds at a health food store and toast them on a baking sheet in a 350 degree oven for 5 to 8 minutes.

Provided by BeccaB3c

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups water
1 1/2 cups canned pumpkin or 1 1/2 cups mashed cooked winter squash
1 medium onion, chopped (1/2 cup)
1/3 cup quick-cooking barley
4 teaspoons instant vegetable bouillon granules or 4 teaspoons chicken bouillon granules
1 garlic clove, minced
1/2-1 teaspoon curry powder
1/2 teaspoon dried thyme, crushed
1 1/4 cups milk
1/4 cup toasted pumpkin seeds or 1/4 cup sunflower seeds

Steps:

In a large saucepan combine water, pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder, and thyme.
Bring to a boil; reduce heat, cover and simmer for 10 to 15 minutes or till barley is tender- Cool slightly.
Place half of the pumpkin mixture in a food processor bowl or blender container.
Cover and process or blend till nearly smooth.
Pour into a bowl.
Repeat with remaining mixture.
Return all to saucepan.
Stir in milk- Cook and stir over low heat till heated through-- Do not boil.
To serve, ladle soup into individual bowls and sprinkle with pumpkin seeds or sunflower nuts.

Nutrition Facts : Calories 194.9, Fat 7.4, SaturatedFat 2.7, Cholesterol 10.7, Sodium 268.1, Carbohydrate 27.1, Fiber 6.2, Sugar 4.4, Protein 7.9

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