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pumpkin barley soup recipe

Pumpkin Barley Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 1 cup pearl barley rinsed
  • 4 cup vegetable broth
  • 2 cup pumpkin puree
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cup water
  • 1 cup carrots diced
  • 1/2 cup celery diced
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute.
  • Add the rinsed pearl barley and stir to coat with the oil and onion mixture.
  • Pour in the vegetable broth and water, then bring to a boil.
  • Reduce the heat to low and add the pumpkin puree, stirring to combine.
  • Mix in the dried thyme, salt, black pepper, and nutmeg.
  • Add the diced carrots and celery, then cover and simmer for 30 minutes.
  • Check the barley for tenderness, and cook longer if necessary.
  • Once cooked, remove from heat and allow to rest for 5 minutes.
  • Serve hot, garnished with fresh chopped parsley.

Notes

For best results, ensure the barley is well-rinsed before cooking to remove excess starch. Adjust the thickness of the soup by adding more water if you prefer a lighter consistency. This soup can be made ahead of time and reheated, as the flavors often improve with time.
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