My Pumpkin and Barley Soup

Warm up with a hearty bowl of My Pumpkin and Barley Soup, a comforting and nutritious recipe that combines seasonal pumpkin with wholesome pearl barley for a perfect fall or winter meal. Featuring a fragrant medley of diced vegetables, aromatic spices like cinnamon and nutmeg, and fresh thyme simmered in rich vegetable broth, this soup is as satisfying as it is flavorful. The optional addition of heavy cream lends a luscious, velvety texture, while a sprinkle of parsley provides a bright, fresh finish. This recipe, ready in just an hour, is ideal for anyone looking for a cozy plant-based dish that's both filling and packed with nutrients. Serve it with crusty bread for a complete meal or enjoy it as a light starter—either way, this pumpkin and barley soup will warm you from the inside out! Perfect keywords for SEO include "pumpkin and barley soup," "fall soup recipes," "healthy comfort food," and "easy vegetable soup."

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 4 cups pumpkin, peeled and diced
• 0.5 cups pearl barley
• 6 cups vegetable broth
• 1 leaf bay leaf
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cups heavy cream (optional)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the diced pumpkin and pearl barley to the pot, stirring to combine.

Step 5

Pour in the vegetable broth and add the bay leaf, cinnamon, nutmeg, fresh thyme, salt, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes, stirring occasionally, until the barley is tender and the pumpkin is soft.

Step 7

Remove the bay leaf and, if desired, blend a portion of the soup with an immersion blender for a creamier texture while keeping some chunks intact.

Step 8

Stir in the heavy cream, if using, and adjust seasoning with additional salt and pepper as needed.

Step 9

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2903.4 grams (2903.4g)

Amount per serving	% Daily Value*
Calories	1734

Total Fat 64.50g	83%
Saturated Fat 21.50g	108%
Polyunsaturated Fat 6.90g
Cholesterol 67mg	22%
Sodium 5932mg	258%
Total Carbohydrate 260.00g	95%
Dietary Fiber 46.00g	164%
Total Sugars 63.00g
Protein 49.80g	100%

Vitamin D 0IU	0%
Calcium 620mg	48%
Iron 19mg	107%
Potassium 7027mg	150%

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

Source of Calories

Fat: 31.9%

Protein: 10.9%

Carbs: 57.2%