Ingredients
The following ingredients have 4 Servings
- 1 tablespoon vegetable oil
- 1 small yellow onion (chopped)
- 14 ounces sausages (cut in half lengthwise, and chopped in 1/2 inch chunks)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
- 6 cups low-sodium vegetable broth
- 1 cup pearl barley (uncooked)
- 15 ounces pumpkin puree
- 2 tablespoons maple syrup
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instruction
- In a Dutch-oven or 4-quart saucepan, heat oil over medium-high heat. Add onion, and cook until onion begins to brown, about 20 minutes. Add in sausage and thyme, cook for 5 minutes to heat through.
- Add broth and barley and bring to a boil. Reduce heat, and simmer, covered, 20 minutes for pearl barley or 10 minutes for quick cooking barley or until barley is al dente.
- Stir in pumpkin, maple syrup, garlic powder, salt, and pepper. Heat through, about 5 more minutes. Taste for salt and pepper, adding more if needed. Serve hot garnished with thyme sprigs.
