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Barley Pumpkin Soup

Recipe By :adapted from Vir2oso by Foodvision
Serving Size : 4

4 cup water
1 1/2 cup canned pumpkin or mashed cooked winter squash
1 medium onion — chopped
1/3 cup quick-cooking barley
4 tsp instant vegetable bouillon granules
1 clove garlic — minced
1/2 tsp curry powder
1/2 tsp dried thyme — crushed
1 1/4 cup soymilk
1/4 cup toasted pumpkin seeds or sunflower nuts

In a large saucepan combine water, pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder, and thyme. Bring to a boil.

Reduce heat. Cover and simmer for 10-15 minutes or till barley is tender. Cool slightly.

Place half of the pumpkin mixture in a food processor bowl or blender container. Cover and process or blend till nearly smooth. Pour into a bowl. Repeat with remaining mixture. Return all to saucepan. Stir in soymilk. Cook and stir over low heat till heated through. Do not boil.

To serve, ladle soup into individual bowls. Sprinkle with pumpkin or sunflower seeds

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