The cold days are on most of us now as we prepare for winter. Soup is a usual autumnal/wintry fare and time to whip up a few different ‘flavors’. Today’s pick is a thick ‘n hearty pumpkin soup with the savory addition of organic barley!
- 1 medium pumpkin
- 2c. barley
- 1 onion
- 6+ garlic cloves (chopped)
- Vegetable stock (optional)
I cut up one pumpkin in several large chunks, placed it a deep dish roasting pan with a little water, and steam-baked it under a foil tent in the oven (375º) for just over an hour. While this is cooking, cook the barley on the stovetop in just enough water to cover.
Sauté the onion in oil in a big stockpot until golden brown and follow with the garlic. They start to get just a little toasty and they’re ready. Then stir in the barley—let it also toast in the oil with the onions.
Once the pumpkin is cooked, scoop it out of its skin and stir into the stockpot. Simmer this for 20 minutes or so to cook everything together. Since this is a thick soup you can add the veggie stock but we’ve found we like it more like stew than soup!
This is one of those simple recipes that explode with flavor with just a few seasonings. Garlic powder, dried basil, or any other spice cabinet favorites really add a lot to a feature-rich stoup!
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*Image courtesy Flickr Creative Commons.