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Pumpkin, Barley, and Sage Soup

As fall weather sets in turn to this cozy fall soup recipe. Pumpkin and sage lend flavors of the season to the easy soup recipe while barley adds a hearty quality.

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4.0 by 39 people
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  • Makes: 4 servings
  • Start to Finish: 30 mins

Pumpkin, Barley, and Sage Soup

Directions

  1. In 4-quart pot or Dutch oven cook sausage, onion, and sage in hot oil over medium heat for 3 minutes, stirring often. Add barley, the water, and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, for 12 minutes, stirring occasionally.
  2. Stir in pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper.

Nutrition Facts (Pumpkin, Barley, and Sage Soup)

  • Per serving:
  • 439 kcal cal.,
  • 21 g fat
  • (6 g sat. fat,
  • 4 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 35 mg chol.,
  • 832 mg sodium,
  • 51 g carb.,
  • 11 g fiber,
  • 11 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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