Pearl Barley Roasted Pumpkin And Fresh Herb Soup Recipes

MY PUMPKIN AND BARLEY SOUP

My Pumpkin and Barley Soup image

Great the first day, even better on the second. I love pumpkin soup and I made this hearty version. Serve with some crusty bread for a real, stick to your bones meal! You can of course make this from fresh pumpkin, but canned is a lot easier and can be found year-round in the baking aisle. Feel free to alter paprika, dill, garlic powder, and salt to taste.

Provided by kate09

Categories Chowders

Time 22m

Yield 1 pot, 5-8 serving(s)

Number Of Ingredients 12

Ingredients

15 ounces pumpkin puree (this is 1 regular sized can)
5 teaspoons chicken bouillon (5 Maggi cubes)
5 cups water
4 celery ribs, chopped
1/2 onion, diced
2 tablespoons dried dill
2/3 cup quick-cooking barley (increase or decrease if you would like thicker or thinner soup)
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon salt
fresh dill (optional)
sour cream (optional)

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.

Nutrition Facts : Calories 126.8, Fat 0.8, SaturatedFat 0.2, Sodium 533.5, Carbohydrate 27.4, Fiber 5.8, Sugar 2.8, Protein 4.8

PEARL BARLEY ROASTED PUMPKIN AND FRESH HERB SOUP

Pearl Barley Roasted Pumpkin and Fresh Herb Soup image

Make and share this Pearl Barley Roasted Pumpkin and Fresh Herb Soup recipe from Food.com.

Provided by Wendys Kitchen

Categories Grains

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

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
1/2 cup choped green herbs (sorrel, basil, flat-leafed parsley, mint)
4 medium tomatoes, peeled, seeded and diced 1cm

Steps:

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

Nutrition Facts : Calories 241.2, Fat 9.4, SaturatedFat 1.6, Cholesterol 5.1, Sodium 258.9, Carbohydrate 33.2, Fiber 5.4, Sugar 8.6, Protein 8.9

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