Pumpkin, Barely, and Sage Soup

By mamapig

Ingredients

• 8 0z. cooked andouille sausage links, chopped
• 1 medium onion, chopped
• 1 Tbs. snipped fresh sage
• 1 Tbs. olive oil
• 4 cups water
• 1 cup quick cooking barley
• 1 tsp. instant chicken bouillon granules
• 1 15-oz. pumpkin
• 2 Tbs. maple syrup
• 1 Tbs. cider vinegar

Details

Servings 4

Preparation

Step 1

1. In 5 quart Dutch oven cook sausage, onion and sage in hot oil over medium heat 3 minutes, stirring often. Add barley, water and bouillon. Bring to a boiling, reduce heat, cover and cook for 12 minutes, stirring occasionally.

2. Stir in pumpkin, maple syrup and vinegar, heat through. Tops with additional chopped fresh sage.

Very good!