For a meal the whole family will enjoy try this classic pumpkin and barley soup topped with crushed hazelnuts.
- In a large heavy pot, heat 1 tablespoon of the oil over medium-high heat. Add two-thirds of the pumpkin, shallot and garlic and cook for 5 mins or until the vegetables are beginning to soften. Add the vegetable stock. Bring to a boil, then reduce the heat to a simmer and cook, partially covered, for 20 mins or until the pumpkin is completely soft. Transfer the mixture to a blender and puree until smooth. Set the pureed soup aside.
- Wipe the pot clean and place it over medium-high heat. Add 1 tablespoon of the oil and the barley and sage. Cook, stirring, for 2 mins or until barley is toasted. Carefully, as the pot is very hot and the mixture will bubble furiously, add the pureed soup. Bring the mixture to a simmer and cook, partially covered, for 25 mins. Remove the pot lid, add the remaining diced pumpkin and cook for 20 mins, stirring occasionally so it doesn’t catch on the bottom, until the barley and pumpkin are tender. Season the soup to taste with salt.
- In a small bowl, toss the hazelnut with the lemon juice and remaining 2 tablespoons of oil to coat and season with salt.
- Divide the soup among bowls. Top with hazelnut mixture and lemon zest to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set