Barley pumpkin soup

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* Exported from MasterCook *

 

Barley Pumpkin Soup

 

Recipe By :Vir2oso by Foodvision

Serving Size : 4 Preparation Time :0:20

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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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 or chicken bouillon granules

1 clove garlic -- minced

1/2 tsp curry powder

1/2 tsp dried thyme -- crushed

1 1/4 cup milk

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 milk. 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

 

S(Illustration):

" http://www.vir2oso.com/display.cfm?recipeid=320 & & servingsnew=no "

T(Cooking):

" 0:30 "

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Per Serving (excluding unknown items): 207 Calories; 8g Fat (33.5% calories from

fat); 9g Protein; 28g Carbohydrate; 6g Dietary Fiber; 10mg Cholesterol; 951mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Non-Fat

Milk; 1 Fat.

 

NOTES : Compliment the pumpkin flavor in the soup by sprinkling each serving

with pumpkin seeds. Look for raw pumpkin seeds at a health food store and toast

them on a baking sheet in a 350 degree F oven for 5-8 minutes.

 

Nutr. Assoc. : 0 4652 0 2151 901683 0 0 0 0 0

 

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