Pumpkin Barley and Sage Soup

By smyth77

Ingredients

• 8 oz. 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-oz. can pumpkin
• 2 Tbsp. maple syrup
• 1 Tbsp. cider vinegar

Preparation

Step 1

1. In 4-quart pot 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.

2. Stir in pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper. Makes 4 servings.