This was such a refreshing, fall soup. I really liked the pumpkin in it and I LOVED the barley. Barley is my new favorite ingredient to add to my fall soups; it’s delicious and hearty without being heavy.
Pumpkin & Barley Soup
1 small onion, chopped
1 T snipped fresh sage
1 T vegetable oil
1 t instant chicken bouillon granules
15 ounce can pumpkin
1 15 ounce can white beans, rinsed & drained
2 T maple syrup
1 T cider vinegar
In 4-quart pot or Dutch oven cook sausage, onion and sage in hot oil over medium heat 3 minutes, stirring often. Add barley, 4 cups water, and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally.
Stir in pumpkin, maple syrup, white beans, and vinegar; heat through. Season to taste with salt and pepper.
Makes 4 servings
Source: adapted from Better Homes and Gardens