Every year after Halloween I always make some sort of recipe to use up the ridiculous amount of pumpkins I buy for decor!
This year I decided on a pumpkin barley soup. You guys, this was out of this world delicious! I originally made enough to have leftovers, but once my husband got a taste of it he invited his brother over to have some too and I was left with an empty pot.
If you are currently on a whole30, doing the whole paleo thing, or barley and your tummy are enemies then simply omit. You can try subbing with cauliflower rice, but I haven’t tried that yet.
This is perfect for those cold rainy days. You’ll want to cozy up next to a fire and eat this for sure!
- •1 pumpkin roasted (or 1 can of pumpkin)
- •1 bag of frozen okra
- •1/2 yellow onion, diced
- •1 tbl oil or ghee
- •4 cups broth (chicken or veggie)
- •4 cups water
- •2 cups barley
- •2 links of andouille sausage
- •salt and pepper to taste
- If roasting pumpkin: Preheat oven to 375.° Slice pumpkin in half and remove seeds. Place skin side up on baking sheet and cook for 40 min or until you can stab with a fork. Remove and let sit until cool.
- In a large pot, take your oil or ghee and heat up. Add in onion and cook until transparent.
- Slice sausage and throw into pot. Stir around and let cook for a few min.
- Add broth, water, and okra. Bring to a boil, then turn heat down and let simmer for 10 min.
- If using barley, place in a pot and fill so the barley is covered with water. Place on med-high heat and let cook until done (about 25 min or so) the water will be gone.
- Get 1 side of your pumpkin and scoop it into a blender (I use the magic bullet for this. Blend until smooth and then pour into soup.
- Take the other half of the pumpkin and scoop the pieces out and put into soup
- (So you are gonna have some pumpkin chunks in there. The pumpkin puree is to make the soup thicker)
- Take the barley and pour it into the soup. Let cook another 5 min or so then serve.
Omit barley to make it both whole30 and paleo