Recipe by kate09
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.
- 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
- fresh dill (optional)
- sour cream (optional)
Directions See How It's Made
- Heat water in a large pot on the stove. Add the can of pumpkin and bring to a boil.
- Add the rest of the ingredients. Feel free to add/reduce the spices as you wish.
- 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.
- Serve either straight as it is, or garnish with some fresh dill and/or sour cream.