Pumpkin Barley Soup
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 15mins
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- Serves
- 4
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- Calories
- 183
A hearty, comforting soup that is great for crisp Autumn nights. We recommended using Crown Prince, Uchiki Kuri or Kabocha pumpkin varieties, but most cooking pumpkins or squash will work.
recipe updated Apr 14, 2026
Ingredients
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- Pumpkin
- 800 g
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- Garlic clove
- 3
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- Pearl barley
- 100 g
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- Vegetable stock
- 650 g
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- Onion
- 150 g
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- Celery stalk
- 90 g
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- Olive oil
- 2 tablespoons
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- Water
- 100 g
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- Salt & pepper
- as needed
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- Dried sage
- 2 teaspoons
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- Dried thyme
- 1 teaspoon
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- Chili flakes
- ¼ teaspoon
Tools
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Oven
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Cooking Chef XL
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Baking tray - large
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Glass thermoresist blender - cooking chef xl
Step preview
- Preheat the oven - 180ºC
- Add the ingredients into a baking tray and toss to coat
- Roast until soft - 20 minutes, 180ºC
- Remove from the oven and let cool
- Transfer the roasted pumpkin and garlic into the Blender attachment
- Then add water
- Blend until smooth - speed 5
- Remove the attachment from the machine
- Fit the Stir Tool and Stir Assist clip
- Add olive oil into the appliance bowl
- Heat until hot - 1 minute, 120ºC, speed Off
- Then add the next ingredients
- Cook until softened - 7 minutes, 120ºC, speed Stir 2
- Then add the next ingredients
- Cook until combined - 2 minutes, 120ºC, speed Stir 2
- Then add pearl barley
- Cook until combined - 5 minutes, 120ºC, speed Stir 2
- Then add the pumpkin puree and the next ingredients
- Cook until the barley is cooked and the soup thickened - 25 minutes, 100ºC, speed Stir 3
- Serve