Pearl Barley Roasted Pumpkin And Fresh Herb Soup

Name: Pearl Barley Roasted Pumpkin And Fresh Herb Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
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.
2
Preheat the oven to 180u00b0C
3
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.
4
Heat the remaining olive oil in a large saucepan. Add the onion and saute until soft but not coloured then add the courgettes and saute 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.
5
When ready to serve add the barley and pumpkin. Bring back to the boil then add the herbs and tomatoes to the soup.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 100 g pearl barley, 500 g pumpkin, peeled and diced 1cm (crown or buttercup), 3 tablespoons olive oil, salt & freshly ground black pepper, and more.

Yes, Pearl Barley Roasted Pumpkin And Fresh Herb 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.

That's it — enjoy your meal!