Pumpkin Barley And Sage Soup Food

PUMPKIN, BARLEY, AND SAGE SOUP

Steps:

• 1. In 4-quart pot or Dutch oven cook sausage, onion and sage in hot oil over medium heat 3 minutes, stirring often. Add barley, 4 cups water, and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally. 2. Stir in pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper. Makes 4 servings.

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.

PUMPKIN, SAUSAGE, AND SAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a separate bowl.
• Melt butter in the same pot. Cook onions until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add water, pumpkin puree, brown sugar, sage, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 20 minutes.
• Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.

BARLEY PUMPKIN SOUP

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.