Pumpkin Soup with Barley

Ingredients

• 7/8 tbsp Vegetable oil
• 7/8 head Medium sized onion, peeled, chopped
• 340 g Chicken breast cut in cubes
• 7/8 tbsp Fresh thyme leaves, chopped
• 1.2 l Vegetable broth, bouillon or consomme, low sodium
• 200 ml Barley, hulled
• 360 g Pumpkin puree, unsweetened
• 7/8 tsp Garlic powder
• 3/8 tsp Salt and freshly ground black pepper to taste

Method

1. In a cooking pot heat oil over meadium-high heat. Add onion, and cook until onion begints to brown.
2. Add in chicken breast and thyme, cook for 5 minutes to heat through.
3. Add broth and barley and bring to a boil. Reduce heat and simmer, cover and cook for 30 minutes or until barley is al dente.
4. Stir in pumpkin, garlic powder, salt and pepper. Cook for another 5 minutes.
5. Serve hot, garnished with seeds Enjoy!