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Pumpkin and barley soup with crushed hazelnuts
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Delicious family favorite: pumpkin barley soup with crushed hazelnuts.
Ingredients:
  • 80ml olive oil
  • 700g butternut pumpkin, peeled, cut into 2cm pieces, divided
  • 1 shallot, chopped
  • 2 garlic cloves, smashed
  • 1.5l vegetable stock
  • 150g pearl barley
  • 2g sage
  • 70g hazelnuts
  • 10.60 gm lemon juice, plus 10.60 gm finely grated lemon zest
Instructions:
  • In a large heavy pot, heat 1 tablespoon of oil over medium-high heat. Add most of the pumpkin, shallot, and garlic, cooking for 5 minutes until slightly softened. Pour in the vegetable stock, bring to a boil, then simmer partially covered for 20 mins until the pumpkin is fully soft. Blend the mixture until smooth to create the soup. Set aside.
  • Clean the pot thoroughly and place it over medium-high heat. Drizzle in 1 tablespoon of oil, then add the barley and sage. Stir and cook for 2 minutes until the barley is toasted. With caution, pour in the pureed soup as the pot will be very hot and the mixture will bubble vigorously. Bring it to a simmer and cook partially covered for 25 minutes. Uncover, mix in the remaining diced pumpkin, and cook for an additional 20 minutes, stirring occasionally to prevent sticking, until the barley and pumpkin are tender. Season with salt to taste before serving.
  • Combine hazelnuts, lemon juice, olive oil, and salt in a small bowl, tossing to coat evenly.
  • Ladle the soup into bowls and sprinkle with hazelnut mixture and lemon zest before serving.

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