Winter Soup With Pumpkin and Barley
photo by Laka
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄2 onion, chopped
- 1 garlic clove, chopped
- 1 tablespoon olive oil
- 100 g bacon, cut into small pieces (or pancetta)
- 1 bunch parsley
- 100 g pearl barley, washed
- 1 liter water
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon pepper
- 4 tablespoons chopped canned tomatoes
- 500 g pumpkin, baked, cut into small cubes
directions
- Sauté onion and garlic for 2 minutes in olive oil in a soup pan. Chop bacon and parsley leaves in a food processor.
- Add to the pan with onion and garlic, stir. Add pearl barley and water, season with salt and pepper, and bring to the boil. Reduce the heat and simmer soup for about 20 minutes or until the barley is cooked (al dente).
- Add chopped tomatoes and bits of pumpkin, stir and cook for 2-3 minutes.
- Sprinkle soup with chopped fresh parsley and serve.
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RECIPE SUBMITTED BY
Laka
Croatia
Food lover, wine and espresso drinker, chocolate addict. I love my family, my dog (when I have it) and my food processor. I cook every single day since I married and probably will until the day I die. I love to share my recipes that are straightforward to prepare, yet are exceptionally tasty and look so good. I hope you feel inspired by my recipes and that they find life in your kitchen!