Wednesday, December 15, 2010

pumpkin barley soup

Even though it's almost Christmas, I'm not about to move on from pumpkin. Asheville is frigid right now-- Monday, with the windchill, it felt like 1 degree. It was a perfect day to make pumpkin barley soup.

Instead of andouille sausage, I used some turkey sausage I had in the freezer. I cooked that and added the diced onion and dried sage. I poured in 4 cups chicken broth instead of bouillon granules and water, and boiled it along with the quick barley. In went the pumpkin, apple cider vinegar and maple syrup, and dinner was ready.
Edwin and I LOVED this soup. It was creamy and flavorful, and I will definitely add this to the repertoire.
I hope you like it. I made it.

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