Pumpkin Barley And Sage 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

PUMPKIN, SAUSAGE, AND SAGE SOUP

Pumpkin, Sausage, and Sage Soup image

I wanted a simple pumpkin soup that used ingredients I had on hand - nothing weird that I'd have to shop for. This hits the spot! I started from another recipe and modified to fit my pantry and favorite flavors, like sage!

Provided by jennyp08

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound bulk pork sausage
2 tablespoons butter
2 onions, diced
2 cloves garlic, minced
8 cups water
1 (28 ounce) can pumpkin puree
¼ cup packed brown sugar
1 tablespoon dried sage
1 teaspoon salt, or to taste
1 cup whole milk

Steps:

Heat a large pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a separate bowl.
Melt butter in the same pot. Cook onions until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add water, pumpkin puree, brown sugar, sage, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 20 minutes.
Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 25.9 g, Cholesterol 57.5 mg, Fat 21.9 g, Fiber 4.6 g, Protein 13.6 g, SaturatedFat 9.1 g, Sodium 1434.8 mg, Sugar 16.6 g

PUMPKIN, BARLEY, AND SAGE SOUP

PUMPKIN, BARLEY, AND SAGE SOUP image

Categories Soup/Stew Vegetable

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 oz. cooked andouille or smoked sausage links, chopped
1 small onion, chopped
1 Tbsp. snipped fresh sage
1 Tbsp. vegetable oil
1 cup quick-cooking barley
1 tsp. instant chicken bouillon granules
1 15-oz. can pumpkin
2 Tbsp. maple syrup
1 Tbsp. cider vinegar
(I've used balsamic vinegar)

Steps:

1. In 4-quart pot or Dutch oven cook sausage, onion and sage in hot oil over medium heat 3 minutes, stirring often. Add barley, 4 cups water, and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally. 2. Stir in pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper. Makes 4 servings.

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