Best My Pumpkin And Barley Soup Recipes

BARLEY PUMPKIN SOUP

Barley Pumpkin Soup image

Compliment the pumpkin flavor in the soup by sprinkling each serving with pumpkin seeds. Look for raw pumpkin seeds at a health food store and toast them on a baking sheet in a 350 degree oven for 5 to 8 minutes.

Provided by BeccaB3c

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

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

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

COMFORTING BARLEY & PUMPKIN BEEF STEW

Comforting Barley & Pumpkin Beef Stew image

There's nothing more comforting than a bowl of beef stew-unless, of course, it's a bowl of steaming hot beef stew loaded with lots and lots of barley. Now this is comfort food at its best-a bowl of stew robust enough to be a meal on its own. Rinsing the barley will help remove any dust, dirt or debris. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 9 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
3 tablespoons cornstarch
1-1/2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1-1/2 pounds beef stew meat
3 tablespoons olive oil
1 large sweet onion, finely chopped
2 cartons (32 ounces each) beef broth
1 can (15 ounces) pumpkin
1 cup medium pearl barley
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Optional: Additional red pepper flakes and minced fresh parsley

Steps:

In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook and stir onion in drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder and red pepper flakes. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.

Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 819mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges

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