My Pumpkin And Barley Soup Recipes

Steps:

• In a large saucepan combine water, pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder, and thyme.
• Bring to a boil; reduce heat, cover and simmer for 10 to 15 minutes or till barley is tender- Cool slightly.
• Place half of the pumpkin mixture in a food processor bowl or blender container.
• Cover and process or blend till nearly smooth.
• Pour into a bowl.
• Repeat with remaining mixture.
• Return all to saucepan.
• Stir in milk- Cook and stir over low heat till heated through-- Do not boil.
• To serve, ladle soup into individual bowls and sprinkle with pumpkin seeds or sunflower nuts.

Steps:

• In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook and stir onion in drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder and red pepper flakes. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.