My Pumpkin And Barley Soup Recipes

COMFORTING BARLEY & PUMPKIN BEEF STEW

Steps:

• In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook and stir onion in drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder and red pepper flakes. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.

MY PUMPKIN AND BARLEY SOUP

Steps:

• Heat water in a large pot on the stove. Add the can of pumpkin and bring to a boil.
• Add the rest of the ingredients. Feel free to add/reduce the spices as you wish.
• Simmer soup for approximately fifteen minutes or until the celery and onion are getting soft. If the mix seems to thick, add more water because the instant barley will have absorbed a lot of it.
• Serve either straight as it is, or garnish with some fresh dill and/or sour cream.

BARLEY PUMPKIN SOUP

Steps:

• 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 to 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 milk- Cook and stir over low heat till heated through-- Do not boil.
• To serve, ladle soup into individual bowls and sprinkle with pumpkin seeds or sunflower nuts.