PUMPKIN BARLEY SOUP

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 I originally made enough to have leftovers, but once my husband got a taste of it he invited his brother over to have some too and I was left with an empty pot.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!

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PUMPKIN BARLEY SOUP

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

  • •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

Instructions

  1. 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.
  2. In a large pot, take your oil or ghee and heat up. Add in onion and cook until transparent.
  3. Slice sausage and throw into pot. Stir around and let cook for a few min.
  4. Add broth, water, and okra. Bring to a boil, then turn heat down and let simmer for 10 min.
  5. 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.
  6. 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.
  7. Take the other half of the pumpkin and scoop the pieces out and put into soup
  8. (So you are gonna have some pumpkin chunks in there. The pumpkin puree is to make the soup thicker)
  9. Take the barley and pour it into the soup. Let cook another 5 min or so then serve.
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Whole30: no
Paleo: no
Omit barley to make it both whole30 and paleo

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