Ingredients

• 1 cup BARLEY
• 2 teaspoons BUTTER
• 4 cups CHICKEN STOCK
• 2 teaspoons CUMIN POWDER
• 0.5 teaspoon THYME
• 2 teaspoons MINT
• 2 cloves TO GARLIC
• 3 servings BIG OF GINGER
• 1 small ONION
• 1 teaspoon OREGANO
• 0.5 teaspoon PINK PEPPERCORNS
• 1 cup PUMPKIN PUREE
• 3 servings SALT AND PEPPER
• 2 teaspoons CREAM
• 1 teaspoon WORCESTERSHIRE SAUCE

Steps

• 1) Cut the pumpkin, clean out the innards and place cut face down in a baking dish with a 1/4 inch of water.
• 2) Bake in a 400 degree oven for 45 minutes until the insides are soft and cooked.
• 3) Scoop out the cooked flesh and puree with the tiniest bit of milk to make a smooth puree.
• 4) Saute the onions and garlic in butter until translucent.
• 5) Add in the barley and toast for a couple of minutes.
• 6) Season with salt, pepper, cumin, thyme and oregano.
• 7) Add two cups of stock and cook until the liquid is almost absorbed.
• 8) Stir in the pumpkin puree.
• 9) Add the rest of the stock in half cup measures and stirring until it is fully absorbed.
• 10) Slowly, the barley will become creamy as the starch releases.
• 11) When you are done with all the stock, remove from heat and stir in the sour cream.
• 12) Serve immediately garnished with mint leaves and a drop of pumkiny-sour cream.