Barley Pumpkin Soup

Name: Barley Pumpkin Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
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

Submitted by BeccaB3c

"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."

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Ready In:: 35mins
Ingredients:: 10
Serves:: 4

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

directions

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.