Barley Pumpkin Soup Recipe

Name: Barley Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large saucepan combine water, pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder, and thyme.
2
Bring to a boil; reduce heat, cover and simmer for 10 to 15 minutes or till barley is tender- Cool slightly.
3
Place half of the pumpkin mixture in a food processor bowl or blender container.
4
Cover and process or blend till nearly smooth.
5
Pour into a bowl.
6
Repeat with remaining mixture.
7
Return all to saucepan.
8
Stir in milk- Cook and stir over low heat till heated through-- Do not boil.
9
To serve, ladle soup into individual bowls and sprinkle with pumpkin seeds or sunflower nuts.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Barley Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Pumpkin Soup

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