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Ingredients
Pumpkin-Barley Soup
- Ingredients
- 4 small Pumpkin (with yellow flesh)
- 1 onion
- 30 grams butter
- 1 each red and green Bell pepper (trimmed, halved, seeded and cut into strips)
- 80 grams Pearl barley
- 1 cup Whipped cream
- salt
- peppers
- 4 sprigs Dill
- 4 slices Toast
- 1 Tbsp butter
Cover barley with water and soak overnight.
Rinse and dry pumpkins, cut off and detach top 1/3 stalk, remove seeds and cut pulp into pieces. Cut thick disc from bottom of pumpkin so pumpkin can stand securely.
Peel onion and chop finely. Rinse halve, core, and dice peppers. Heat butter in pan and sauté onions and 2/3 pumpkin flesh. Pour in 1/4 L (approximately 1 cup) water and simmer covered for 15 minutes over low heat. Puree mixture using hand mixer. Simmer gently for another 20 minutes with barley, diced peppers and remaining pumpkin flesh.
Mix in cream 5 minutes before end of cooking time. Pour soup into hollowed-out pumpkin and garnish with sprig of dill.
For the croutons: Cut slices of bread into cubes and fry in hot butter while stirring. Serve with soup.
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 7.49 g | (8 %) | ||
| Fat | 28.77 g | (25 %) | ||
| Carbohydrates | 31.27 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.98 g | (7 %) |