Pumpkin Barley Soup

Delicious and hearty! This is adapted from BH&G 100 Best Pumpkin Recipes.

1 T veg oil
1 small onion, diced
1/2 lb Italian chicken sausage (I like spicy from Whole Foods)
32 oz. chicken broth
1/2 cup quick-cooking barley
1/2 t ground sage
1 T vegeta seasoning
15 oz. can pumpkin
1/2 T cider vinegar

In a pot or Dutch oven, heat the oil and sauté the onion for a few minutes. Add the sausage and cook, breaking up with the back of the spoon. Add the pumpkin and cook for about 3 minutes; add the broth, barley and vegeta seasoning (or salt if you don’t have vegeta which I highly recommend having) and bring to a boil. Reduce heat and simmer, covered for 12 minutes. Taste and adjust seasonings as necessary.

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