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    You are in: Home / Recipes / My Pumpkin and Barley Soup Recipe
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    My Pumpkin and Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    2 mins

    20 mins

    kate09's Note:

    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.

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    My Private Note

    Ingredients:

    Serves: 5-8

    Yield:

    pot

    Units: US | Metric

    Optional

    Directions:

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

    Ratings & Reviews:

    • on February 16, 2009

      45

      Very tastey and easy! We will make it again for sure!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for My Pumpkin and Barley Soup

    Serving Size: 1 (249 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 126.8
     
    Calories from Fat 7
    33%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 533.4 mg
    22%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 5.7 g
    23%
    Sugars 2.7 g
    11%
    Protein 4.7 g
    9%

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