Ingredients
Method
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion and sauté 5–7 minutes until translucent and soft. Stir in garlic and celery; cook 3–5 minutes until fragrant and slightly softened.
- Add carrots and pour in broth. If using pumpkin puree, stir it in now. Season with a pinch of salt, black pepper, thyme, and bay leaf. If using pumpkin spice, add 1/2 tsp now. Bring to a gentle boil, reduce to low, cover, and simmer 25–30 minutes until vegetables are tender; skim any foam as needed.
- Stir in cooked barley or rice and simmer 5–10 minutes to warm through and meld flavors. Add remaining 1/2 tsp pumpkin spice if using. Remove bay leaf (and thyme sprigs if used). Adjust salt and pepper. For extra creaminess, blend a portion of the soup or swirl in crème fraîche/heavy cream just before serving.
Notes
Tip: Always start with fresh vegetables and a quality low-sodium stock for the best flavor foundation.
