Mypumpkinandbarleysoup Recipes

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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

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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