Easy Roasted Pumpkin Soup with Barley

Barley is a nice grain to use in pumpkin soup and it makes a change from rice. In the following recipe for easy roasted pumpkin soup, the pumpkin is baked before being added to the soup to add depth to the flavor and bring out the juiciness. The allspice, cinnamon, and ginger also add plenty of flavor and liven up this pumpkin soup recipe.

You can use a sweet potato or yam instead of the potato, if you like, for a sweeter flavor. Also, feel free to use vegetable broth instead of chicken broth. You can add some cooked chicken a couple of minutes before the end of the cooking time, if you like, for a more substantial meal.

This classic pumpkin soup is served with the chunks of vegetables and barley, rather than being pureed. A lot of recipes for creamy pumpkin soups are pureed but sometimes this type of pumpkin soup makes a nice change because of the different textures in it.

Easy roasted Pumpkin Soup recipe with Barley and Garlic


  • 2 lbs pumpkin, halved and de-seeded
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 3 ½ cups chicken broth
  • 1 cup quick cooking barley
  • 2 tablespoons minced, fresh ginger
  • 1 potato, peeled and diced
  • 2 stalks celery, chopped
  • 1 carrot peeled and chopped
  • ¾ cup chopped onion
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • ¼ teaspoon black pepper


  1. Preheat the oven to 400 degrees F and put the pumpkin, skin side down, on a parchment lined baking sheet. Season with half the salt and all the black pepper. Turn the pumpkin over so the cut side is facing down and drizzle 1 tablespoon of the oil over it.
  2. Roast it for an hour or until tender. Let the pumpkin cool then use a scoop to scoop out the flesh.
  3. Cut it into cubes.
  4. Put the rest of the olive oil in a pan over a medium high heat, and then when it is hot add the allspice and cinnamon, cooking and stirring for a minute. Add the carrot, onion, celery, garlic, and ginger and cook for 3 or 4 minutes, stirring, until lightly caramelized.
  5. Add the barley, potato, chicken broth, and pumpkin and bring the mixture to a boil.
  6. Turn it down to a simmer and cook for 15 to 20 minutes or until the vegetables and barley are soft.
  7. Season with more salt and pepper if necessary and serve.

(Serves 4)

This pumpkin soup recipe is bursting with flavor. It contains a tasty combination of pumpkin, potato, barley and more. This is a rich and filling pumpkin soup and it is great for warming you up on a cool afternoon or evening. The roasted pumpkin is very flavorful and the other ingredients balance the flavor perfectly. This easy roasted pumpkin soup is not complicated to prepare and the flavors are really stunning. This pumpkin soup recipe is healthy and ideal for the whole family.

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