Pumpkin, Barley, and Sage Soup

What a lovely soup for a snowy day.  This flavourful soup comes together quickly and is perfect for a weeknight meal.  The spicey andouille sausage gives it some kick, but if you prefer a milder taste, sweet italian sausage could be used.  I replaced the water and bouillion cubes with homemade chicken broth.

PUMPKIN, BARLEY, AND SAGE SOUP
Better Homes and Gardens Magazine, October 2010
 8 oz. cooked andouille or smoked sausage links, chopped
1 small onion, chopped
1 Tbsp. snipped fresh sage
1 Tbsp. vegetable oil
1 cup quick-cooking barley (I used pearl barley)
1 tsp. instant chicken bouillon granules (I used homemade chicken broth)
1 15-oz. can pumpkin
2 Tbsp. maple syrup
1 Tbsp. cider vinegar

In 4-quart pot or Dutch oven cook sausage, onion and sage in hot oil over medium heat 3 minutes, stirring often. Add barley, 4 cups water (or chicken broth), and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally.

Stir in pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper. Makes 4 servings.

Happily submitted to Tastey Tuesdays now over at 33 Shades of Green, you'll be so inspired by this lovely blog! 


Printable Recipe


Enjoy!

~Look at the gorgeous kitchen~

from the book "The Book of Knowledge, The Children's Encyclopedia"

1954, The Grolier Society

I found this 21 book set in our community recycle bin!