What you need:
• sm/ md pumpkin
• 1 cup pot barley
• 1 small onion
• 2 cloves garlic
• 2 cups spinach
• handful cilantro (optional - but i highly recommend adding)
• 1-2 tbsp evoo
• salt (to your liking)
• 4-6 cups of water
• chilli flakes
Method:
• sm/ md pumpkin
• 1 cup pot barley
• 1 small onion
• 2 cloves garlic
• 2 cups spinach
• handful cilantro (optional - but i highly recommend adding)
• 1-2 tbsp evoo
• salt (to your liking)
• 4-6 cups of water
• chilli flakes
Method:
- Start by oven roasted your pumpkin at 410 for 30-40 mins (time may vary)
- Next, chop your onion and mince your garlic
- To a soup pot over low-med heat, add evoo and onions and cook until translucent
- Add your garlic and cook for 2 more mins or until fragrant
- Add 4 cups of water & season w/ salt (& pepper if you like pepper; I don’t add it because I’m not a fan)
- Remove pumpkin once cooked through - wait to cool, remove skin & break into smaller pieces
- Add to pot and continue breaking down
- Add rest of water
- Bring to a boil and add spinach and cilantro
- Reduce heat and allow to cook for 15 mins
- Taste to ensure it’s to your liking, serve and stop with cilantro and chilli flakes for a little added spice (which makes this even better) and enjoy!