Barley Pumpkin Soup
- 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.
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RECIPE SUBMITTED BY
BeccaB3c
United States