Barley Pumpkin Soup
EVENT: SHHH COOKING SECRETLY
RECIPE: BARLEY PUMPKIN SOUP
Barley Pumpkin Soup is a Vegan Fall Season soup. Healthy, hearty, filling and tasty. Just when there a bit of a nippy chill in the evenings, this soup is so comforting. Usually with soups like this we don’t any bread slices or bread sticks as the barley is quite filling.
A Bit About The Group
Every month a member gets to suggest a theme. For this month Priya who blogs at The World Through My Eyes suggested we make healthy hearty soups as after all the festivities we will need light healthy meals.
The unique thing about this group is that we pair the participants. They give each other 2 secret ingredients which they must use in their recipe. This month my partner is Renu who blogs at Cook With Renu. Using celery and sage that Renu suggested as my secret ingredients I decided to make Barley Pumpkin Soup. I gave her milk and celery to use in her soup recipe. Using those two ingredients she has prepared a creamy hearty Vegetarian Broccoli Chowder.
I tend to make soups quite often now that I am in Canada. There are more cold evenings than hot ones. Soups tend to add the required heat the body requires and is so comforting. When I was in Mombasa, soups was restricted to days when it rained. Not that the weather ever became chilling cold.
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Ingredients Required For Barley Pumpkin Soup
- Barley – use pearl or pot barley. If you are using pot barley which I have, then you need to soak it overnight or at least for 2-3 hours. This will help it to cook faster. If you are using pearl barley then there is no need to soak it before using. If you want to make a gluten free soup, then substitute the barley with gluten free options like rice, quinoa, amaranth seeds, buckwheat, millets.
- Pumpkin – peel and cut the pumpkin into cubes that are not too big or too small. Pumpkin cooks fast.
- Mixed Vegetables – use any vegetables of your choice. I have used sweet corn, French Beans, peas, carrots.
- Onion – peeled and diced. Can use red, white or yellow onion.
- Garlic – peeled and sliced or finely chopped.
- Ginger – peeled and grated or minced. Ginger tastes really good with pumpkin.
- Celery – I used one stalk and a few leaves. Chop or slice.
- Sage – dried sage. Can use any other herbs of your choice. I love the flavour of sage with pumpkin.
- Vegetable Stock – I save the water in which I cook the vegetables. Or sometimes use vegetable stock powder.
- Water – as required.
- Smoked Paprika – I used it as I had it in my pantry. Can use red chilli powder or omit altogether.
- Turmeric Powder – optional.
- Salt – add according to your taste. If you are using ready made stock be careful with the salt as some stocks contain salt.
- Pepper Powder – add according to your taste
- Olive Oil or any oil/butter of your choice.
- Water – only if required or stock.
BARLEY PUMPKIN SOUP
- 1 cup pot barley soaked overnight
- 1 cup pumpkin cubes small
- ½ cup onion chopped
- 1½ cups mixed vegetables
- ¼ cup celery chopped or sliced
- 3 cloves garlic peeled and chopped
- ½ tsp ginger grated
- 1 tsp salt
- ¼ tsp pepper powder
- 1 sprig sage fresh or dried
- 2 cups vegetable stock
- ¼ tsp turmeric powder
- ½ tsp smoked paprika powder
- Soak about ½ cup pot barley in enough water overnight.
- Drain out the water and rinse the soaked barley under running water.
- Prepare all the vegetables.
- Heat olive oil in a pan.
- Add onion and stir fry till it becomes a bit soft.
- Add garlic and ginger. Saute for a few seconds.
- Add the pumpkin, celery, mixed vegetables and sage. Give it a good mix.
- Add the soaked barley.
- Add salt and stock. Mix well.
- Bring the soup mixture to a gentle boil.
- Reduce the heat and cover the pan.
- Allow the soup to simmer over low heat till the barley is cooked. This will take about 20-30 minutes. If you want the barley al dente then it will be ready in 20 minutes.
- Once the barley and vegetables are cooked, add pepper, paprika, turmeric powders.
- Serve the hot soup on its own or with some toast or bread sticks.
- Add vegetable of your choice.
- Add herbs of your choice. Can use fresh or dried herbs.
- For a gluten free replace the barley with quinoa, amaranth, millets, buckwheat or rice.
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