Barley Pumpkin Soup

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  cups water
• 1 1⁄2 cups canned pumpkin or 1 1⁄2 cups  mashed cooked  winter squash
• 1  medium onion, chopped (1/2 cup)
• 1⁄3 cup quick-cooking barley
• 4  teaspoons  instant vegetable bouillon granules or 4  teaspoons chicken bouillon granules
• 1  garlic clove, minced
• 1⁄2-1  teaspoon curry powder
• 1⁄2 teaspoon dried thyme, crushed
• 1 1⁄4 cups milk
• 1⁄4 cup  toasted  pumpkin seeds or 1⁄4 cup sunflower seeds

Directions

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.