Best Pumpkin Barley And Sage Soup Recipes

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PUMPKIN, BARLEY, AND SAGE SOUP



PUMPKIN, BARLEY, AND SAGE SOUP image

Categories     Soup/Stew     Vegetable

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



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.

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