Soup: Pumpkin, Barley, and Sage Soup

November 23, 2010

Pumpkin, Barley, and Sage Soup

2-3 smoked sausage links, chopped

1 small onion, chopped

1 tablespoon fresh sage

1 tablespoon olive oil

1 cup quick cooking barley (or a mix that includes barley)

1 teaspoon instant bouillon granules or 1/4 cup reduced chicken stock

1 15-ounce can of organic pumpkin

1 tablespoon maple syrup

1 tablespoon cider vinegar

4 cups water

1 Granny Smith or similar tart green apple

Extra sage, for garnish

Cook sausage, onion and sage in hot oil over medium heat for 3-5 minutes. (Or, I just bought sausage from the BBQ joint up the street and added it later). Add barley, water and bouillon or chicken stock. Bring to a boil. Reduce heat and simmer with lid on for 12-15 minutes, stirring occasionally.Stir in pumpkin, maple syrup and vinegar. Heat through.  Season with salt and pepper. Done. Ladle in bowls and add garnish with apples and sage (and toasted pumpkin seeds if you have them. Because that’s fun.)

Recipe from the October 2010 issue of Better Homes and Gardens.

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1 Comment

  • Reply The Padrino Feast | Blog con Queso November 23, 2010 at 2:56 pm

    […] Soup: Pumpkin, Barley, and Sage Soup (Recipe from October Better Homes and Gardens and Here) […]

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