October 1, 2012

Recipe: Soup's On

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.


  1. Here in Mississippi, it's still in the 80s every day, but this recipe makes me want to crank the AC and simulate a New England autumn!

  2. Southerners: Set the AC for about 60 degrees to simulate an October morning in New England.


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