Best Barley Pumpkin Soup Recipes

My Pumpkin and Barley Soup image

Provided by kate09

Categories Chowders

Time 22m

Yield 1 pot, 5-8 serving(s)

Number Of Ingredients 12

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

Barley Pumpkin Soup image

Provided by BeccaB3c

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 194.9, Fat 7.4, SaturatedFat 2.7, Cholesterol 10.7, Sodium 268.1, Carbohydrate 27.1, Fiber 6.2, Sugar 4.4, Protein 7.9

PUMPKIN, BARLEY, AND SAGE SOUP image

Yield 4 servings

Number Of Ingredients 10

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.

PUMPKIN, BARLEY AND SAGE SOUP image

Yield Serves 4

Number Of Ingredients 9

8 oz. cooked andouille sausage links, chopped
1 small onion, chopped
1 T. snipped fresh sage
1 T. vegetable oil
1 c. quick cooking barley
1 tsp. instant chicken bouillon granules
1 15 oz. can pumpkin
2 T. maple syrup
1 T. cider vinegar

Steps:

In 4 qt. saucepan or Dutch oven, cook sausage, onion, and sage in hot oil over medium heat. Add barley, 4 c. water and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally. Stir pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper. Top with green apple slices and additional fresh sage.