Pumpkin, Barley, and Sage Soup

When I first came across this soup on Noble Pig, I was mostly drawn to the recipe because, for once, I already had all the ingredients on hand. But then I realized that it also sounded absolutely delicious - sage goes so well with all the flavors of fall and barley is my favorite grain so I use it whenever and wherever I can. So I guess it goes without saying that I had to try this one.

This is the perfect soup to warm up the first cold days of fall or to get into the spirit of the new season. The warmth of the flavors and the myriad of textures make for a delicious soup that stands up on it's own - there's no need for bread or garnishes to help bolster this one because it makes a meal all in itself. The soup isn't overly heavy, but rather strikes the perfect balance between a full-bodied chili stew and a smooth, flavorful first-course soup. And another great plus - it's a one-pot meal!

Pumpkin, Barley, and Sage Soup

(adapted from Noble Pig)

Ingredients

• 8 oz. sausage links
• 1 small onion, diced
• 1 Tbsp fresh sage, chopped
• 1 Tbsp vegetable oil
• 1 cup pearled barley
• 2 cups chicken or vegetable stock
• 2 cups water
• 1 15 oz can pumpkin puree
• 1 Tbsp apple cider vinegar
• 2 Tbsp honey
• Salt and pepper to taste

Directions

1. Heat oil in large soup pot over medium-high heat. Add sausage, onion, and sage until sausage is browned on all sides and onions are warm and fragrant. Remove from heat.

2. Once sausages are cool enough to handle, slice them and then return to the pot.

3. Add barley, stock, and water, and bring to a boil. Then reduce heat to medium and cook at a simmer for about 15-20 minutes, stirring occasionally.

4. Stir in pumpkin, vinegar, and honey. Simmer, stirring occasionally, for 5-10 minutes, just enough for the flavors to mingle. *This makes for a pretty thick soup - if you want to thin it out, add another 1 cup of liquid (stock or water will do) with the pumpkin.

5. Season with salt and pepper to taste and serve. Enjoy!