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Pearl Barley Roasted Pumpkin and Fresh Herb Soup

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“From New Zealand's Cuisine Magazine. You can add pecorino or goats cheese just prior to serving.”
1hr 45mins

Ingredients Nutrition

  • 100 g pearl barley
  • 500 g pumpkin, peeled and diced 1cm (crown or buttercup)
  • 3 tablespoons olive oil
  • salt & freshly ground black pepper
  • 1 onion, finely chopped
  • 3 courgettes, finely chopped
  • 3 garlic cloves, finely sliced
  • 1 liter chicken stock
  • 12 cup choped green herbs (sorrel, basil, flat-leafed parsley, mint)
  • 4 medium tomatoes, peeled, seeded and diced 1cm


  1. 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.
  2. Preheat the oven to 180°C
  3. 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.
  4. 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.
  5. When ready to serve add the barley and pumpkin. Bring back to the boil then add the herbs and tomatoes to the soup.

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