Pumpkin, Barley, and Sage Soup

3.8
(36)

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.

Pumpkin, Barley, and Sage Soup
Photo: Andy Lyons
Total Time:
30 mins
Servings:
4

Ingredients

  • 8 ounce cooked andouille or smoked sausage links, chopped

  • 1 small onion, chopped

  • 1 tablespoon snipped fresh sage

  • 1 tablespoon vegetable oil

  • 1 cup quick-cooking barley

  • 4 cup water

  • 1 teaspoon instant chicken bouillon granules

  • 1 15 ounce can pumpkin

  • 2 tablespoon maple syrup

  • 1 tablespoon cider vinegar

  • Salt and ground black pepper

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 (per serving)

439 Calories
21g Fat
51g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 439
% Daily Value *
Total Fat 21g 27%
Saturated Fat 6g 30%
Cholesterol 35mg 12%
Sodium 832mg 36%
Total Carbohydrate 51g 19%
Total Sugars 11g
Protein 14g
Vitamin C 7.1mg 36%
Calcium 70.7mg 5%
Iron 3.8mg 21%
Potassium 758mg 16%
Folate, total 28.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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