No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (445g) Recipe makes 5 servings
Calories 126
Calories from Fat 7		(6%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 533mg		22%
Potassium 565mg		16%
Total Carbohydrate 27.4g		9%
	Dietary Fiber 5.8g	23%
	Sugars 2.8g
Protein 4.8g		9%
detailed view... how is this calculated?

My Pumpkin and Barley Soup

Recipe #343111 | 22 min | 2 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: kate09
Dec 11, 2008

Great the first day, even better on the second. I love pumpkin soup and I made this hearty version. Serve with some crusty bread for a real, stick to your bones meal! You can of course make this from fresh pumpkin, but canned is a lot easier and can be found year-round in the baking aisle. Feel free to alter paprika, dill, garlic powder, and salt to taste.

SERVES 5 -8 , 1 pot (change servings and units)

Ingredients

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

Optional

fresh dill (optional)
sour cream (optional)

Directions

1
Heat water in a large pot on the stove. Add the can of pumpkin and bring to a boil.
2
Add the rest of the ingredients. Feel free to add/reduce the spices as you wish.
3
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.
4
Serve either straight as it is, or garnish with some fresh dill and/or sour cream.