Barley Pumpkin Soup

Be the first to review
READY IN: 35mins
Recipe by Bec6206

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 Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a