Pumpkin and Barley Soup
2 tablespoons olive oil
1 onion, chopped
1 tablespoon dried sage (or about 2 tablespoons chopped fresh sage)
400 grams bacon pieces
400 grams pumpkin puree
4 cups vegetable or chicken stock
1 cup barley
Salt and pepper to taste
In a large saucepan heat the oil, then add the onion and sage and cook until the onion is soft and translucent.
Add the bacon and cook until it is browned on all sides. Then add the puree, stock and barley. Simmer it until the barley is soft and then season to your liking.
2 tablespoons olive oil
1 onion, chopped
1 tablespoon dried sage (or about 2 tablespoons chopped fresh sage)
400 grams bacon pieces
400 grams pumpkin puree
4 cups vegetable or chicken stock
1 cup barley
Salt and pepper to taste
In a large saucepan heat the oil, then add the onion and sage and cook until the onion is soft and translucent.
Add the bacon and cook until it is browned on all sides. Then add the puree, stock and barley. Simmer it until the barley is soft and then season to your liking.
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