New England's leaves are beautiful right now, and its fall air is chilly. Time for soup. With a can of soup selling for $1.99, it is time to make that soup. This recipe is fast, easy and better tasting than canned soup.
Pumpkin, Barley and Sage Soup
4 servings, may be doubled
8 oz. cooked andouille sausage links, chopped
1 small onion, chopped
1 tsp. dried sage
1 Tbsp. vegetable oil
1 cup quick-cooking barley
4 cups water
1 tsp. instant chicken bouillon granules
1 15-oz. can of pumpkin
2 Tbsp. maple syrup (I prefer the real stuff from New England.)
1 Tbsp. apple cider vinegar
Roasted pumpkin seeds, optional
In a 4-quart saucepan or Dutch oven, cook sausage and onion in hot oil over medium heat for 3 minutes, stirring often. Add sage, barley, water and bouillon granules. Bring to boiling. Reduce heat; simmer uncovered, 12 minutes, stirring occasionally.
Stir in pumpkin, maple syrup and vinegar; heat through. Season to taste with salt and pepper. Sprinkle with roasted pumpkin seeds, if desired.
Adapted from Better Homes and Gardens.