Description
A nourishing, plant-forward soup that blends the creamy sweetness of pumpkin and sweet potatoes with the satisfying, nutty texture of pearl barley. Infused with aromatic sage and thyme, this vibrant, soul-warming meal is finished with fresh, revitalizing kale. Perfect for crisp autumn days, this dish is as wholesome as it is comforting, making it an excellent choice for a hearty weeknight dinner or a convenient meal-prep staple.
Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion, diced
2 large stalks celery, diced
2 medium sweet potatoes, peeled and diced
15 ounces pumpkin purée
4 cups vegetable broth
1 cup pearl barley
1 teaspoon dried sage
1 teaspoon dried thyme
3 cups fresh kale, chopped
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and celery, sautéing until softened, about 5-7 minutes.
Stir in the diced sweet potatoes, dried sage, and thyme, cooking for another 3 minutes.
Add the vegetable broth, pumpkin purée, and pearl barley to the pot.
Bring to a boil, then reduce heat and simmer covered for 35-40 minutes, or until the barley and sweet potatoes are tender.
Stir in the chopped kale and cook for 3-5 minutes until wilted.
Season with salt and pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors improve after resting. If the soup becomes too thick upon reheating, add a splash of vegetable broth to adjust the consistency.