Picking this series back up. I first did this general post then one on lentils.
I love canned pumpkin! It’s healthy, rich in vitamin A and full of fiber and low calorie. It’s cheap; at Aldi it’s $0.89 a can (Glen gets it in his meals so we stock up). And it’s versatile, a great addition to smoothies, oatmeal or soups like this one I love to make!
Pumpkin, Barley and Sage Soup
Start to finish: 30 minutes
8 ounces cooked sausage links, cut into coins
1 small onion, chopped
1 Tbsp. snipped fresh sage
1 Tbsp. vegetable oil
1 cup quick cooking barley
1 tsp. chicken bouillon granules
1 15 ounce can pumpkin
! Tbsp. maple syrup
1 Tbsp. cider vinegar
Granny Smith apple
In a saucepan cook sausage, onion and sage in hot vegetable oil over medium heat, stirring often, for 3 minutes. Add barley, 4 cups of water, and bouillon granules and bring to boiling. Reduce to a simmer and cook 12 minutes, stirring occasionally.
Stir in pumpkin, maple syrup, vinegar and season to taste with salt and pepper. Serve with sliced apple on top.
Just make sure you buy pure pumpkin versus pumpkin pie mix which is full of sugar and additives!
