Pearl Barley Soup with Pumpkin and Bacon

    30 minutes

    Pearl barley soup with pumpkin and bacon is ideal for a chilly autumn evening. I make it in the pressure cooker for a quick meal.

    1 person made this

    Serves: 5 

    • 2 tablespoons extra virgin oil
    • 1 carrot, diced
    • 1/2 onion, diced
    • 2 small potatoes, diced
    • 300g pumpkin, peeled and cubed
    • 1 sprig rosemary
    • 250g pearl barley
    • 1/2 cup white wine
    • 6 cups vegetable stock
    • salt to taste
    • 100g bacon, diced
    • olive oil and Parmesan cheese, to serve

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil in the pressure cooker and saute the carrot and onion until soft. Add the potatoes and pumpkin, salt and rosemary. Stir well and saute a few minutes. Add the barley and wine and stir.
    2. Pour in the stock and salt to taste, close the lid and bring to pressure. At the whistle reduce heat and cook 15 minutes.
    3. Meanwhile, fry the bacon in a dry frypan until crispy. Set aside.
    4. Release steam and open the pressure cooker. Stir soup and make sure barley is cooked (if not, simmer a few more minutes without pressure). Serve, topped with fried bacon, a drizzle of olive oil and a sprinkling of Parmesan.

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