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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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