Soup weather has hit hard today, very rainy and gloomy all around. A good day for a fire and just hanging out.
With Fall in full swing, some type of pumpkin soup seemed in order. This particular recipe is spicy (from the andouiile sausage) and a little bit sweet from the addition of maple syrup.
Served with fresh baked bread it was the perfect afternoon meal.
This soup is so easy to make, no other pictures were necessary. So enjoy the Fall season and hopefully you have soup weather too.
Pumpkin, Barley and Sage Soup
From BHG
8 oz. cooked andouille or smoked sausage links, sliced
1 small onion, chopped
1 Tablespoon snipped fresh sage
1 Tablespoon vegetable oil
1 cup quick-cooking barley
1 teaspoon instant chicken bouillon granules
1 15 ounce can pumpkin puree
2 Tablespoons maple syrup
1 Tablespoon cider vinegar
Garnish with green apple slices and additional fresh sage
In a 4-quart saucepan or Dutch oven cook sausage, onion and sage in hot oil over medium heat 3 minutes, stirring often. Add barley, 4 cups water 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. garnish with apple and more sage.
Cathy runs her own vineyard and winery in the Willamette Valley of Oregon. She is a food writer forDavis Life Magazine and blogs daily about wine, food and everydayliving. She lives with her husbandand two sons. You can visit her at noblepig.com.