Pumpkin and barley soup
February 13, 2015
It is a comforting and tasty soup which is perfect for a cold winter evenings. If you are vegetarian you can make it without pancetta.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
1Put onion and pancetta in a pot with the oil and let it fry for a couple of minutes on a low flame.
2Add the chopped pumpkin and potatoes to the pot. Add veg stock and cover it. Let it cook on a low flame until the vegetable is soft for about 10mins.
3Add the pearl barley, adjust salt to your liking and keep cooking until the barley is soft. Add chopped tomato.
4You may have to add a little more water if the soup becomes too thick. When the barley is soft and the vegetable have almost melted, it is ready to serve.