Barley Pumpkin Soup

• 4 cups water
• 1 1/2 cups canned pumpkin or 1 1/2 cups mashed cooked winter squash
• 1 medium onion, chopped (1/2 cup)
• 1/3 cup quick-cooking barley
• 4 teaspoons instant vegetable bouillon granules or 4 teaspoons chicken bouillon granules
• 1 garlic clove, minced
• 1/2 - 1 teaspoon curry powder
• 1/2 teaspoon dried thyme, crushed
• 1 1/4 cups milk
• 1/4 cup toasted pumpkin seeds or 1/4 cup sunflower seeds

1. In a large saucepan combine water, pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder, and thyme.
2. Bring to a boil; reduce heat, cover and simmer for 10 to 15 minutes or till barley is tender- Cool slightly.
3. Place half of the pumpkin mixture in a food processor bowl or blender container.
4. Cover and process or blend till nearly smooth.
5. Pour into a bowl.
6. Repeat with remaining mixture.
7. Return all to saucepan.
8. Stir in milk- Cook and stir over low heat till heated through-- Do not boil.
9. To serve, ladle soup into individual bowls and sprinkle with pumpkin seeds or sunflower nuts.

water, pumpkin, onion, barley, instant vegetable bouillon granules, garlic, curry powder, thyme, milk, pumpkin seeds

Taken from www.food.com/recipe/barley-pumpkin-soup-129688 (may not work)