- 150g pearl barley
- 500g pumpkin pulp
- 2 onions
- 250g boiled borlotti beans (or lentils)
- vegetable broth
- extra virgin olive oil
- salt, pepper, sage
Dice pumpkin and bake on a oily baking pan for 15 minutes.
Sauté onion, sage, fennel and parsley in a saucepan. Add pumpkin and cook for a few minutes. Add broth and cook for 15 minutes. Purée mixture in batches until very smooth. Add barley and beans and cook for 30 minutes, or until barley is cooked and the soup has a creamy consistence.