Winter soup with pumpkin and barley Recipe

• ½ onion, chopped
• 1 clove garlic, chopped
• 1 tbs olive oil
• 100 g bacon or pancetta, cut into small pieces
• Bunch of parsley
• 100 g pearl barley, washed
• 1 l water
• ¼ tsp sea salt
• ¼ tsp pepper
• 4 tbs chopped canned tomatoes
• 500 g pumpkin, baked, cut into small cubes

Directions

1.

Sauté onion and garlic for 2 minutes in olive oil in a soup pan. Chop bacon and parsley leaves in a food processor. Add to the pan with onion and garlic, stir.

2.

Add pearl barley and water, season with salt and pepper, and bring to the boil. Reduce the heat and simmer soup for about 20 minutes or until the barley is cooked (al dente).

3.

Add chopped tomatoes and bits of pumpkin, stir and cook for 2-3 minutes.

4.

Sprinkle soup with chopped fresh parsley and serve.