Pumpkin, Barley and Sage Soup

By á-10501

Ingredients

• 8 ounce cooked andouille or smoked sausage links, chopped
• 1 small onion, chopped
• 1 tbsp snipped fresh sage
• 1 tbsp vegetable oil
• 1 cup quick-cooking barley
• 1 tsp instant chicken bouillon granules
• 1 15-ounce can pumpkin
• 2 tbsp maple syrup
• 1 tbsp cider vinegar

Details

Servings 4

Preparation

Step 1

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.