Inspired by the rustic flavours of Puglia in Italy’s east, this comforting soup brings together sweet pumpkin and hearty barley in a simple, nourishing dish. Warming, wholesome and full of texture, it’s the kind of recipe made for slow, cosy cooking.
Serves 6
Equipment:
- Medium-sized saucepan
- Stockpot
- Stick blender or masher
Ingredients:
- 3/4 cup pearl barley
- 200 grams pumpkin
- 4 Tbs extra virgin olive oil
- 1 stick of celery, finely chopped
- 1 medium-sized carrot, finely chopped
- 1 medium-sized onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cup vegetable stock
- Parsley to serve
Method:
- Soak the barley in water overnight, or for a few hours minimum.
- After soaking, rinse the barley with cold water. Boil the barley in a saucepan on the stove in 4-5 cups of water until al dente. Drain when cooked and set aside.
- Cut the pumpkin into small dice.
- Heat 2 Tbs olive oil in a medium-sized saucepan over medium heat. Saute the pumpkin in oil until it begins to soften, add a few ladles of stock until cooked through. Keep warm.
- Heat 2 Tbs olive oil in a stockpot on medium heat, add the celery, carrot, garlic and onion, sauté until the onion is translucent.
- Add the cooked pumpkin and the remaining vegetable stock, bring to a simmer. Remove from the heat.
- Mash or use a stick blender to puree the mixture into a thick soup. Add the barley, stir through. Add parsley, and salt and pepper to taste.
Serving tips: Serve with toasted slices of bread drizzled with extra virgin olive oil. This soup is perfect to serve as a lunch, or serve as an entrée.
