Pearl barley base


  • 1 onion, large
  • 600 g pumpkin (Hokkaido)
  • 200 g potatoes
  • 30 g butter
  • 400 g vegetable stock
  • 250 g coconut milk
  • ½ tsp paprika, sweet and sour
  • ½ tsp curry
  • 1 pinch of pepper
  • 1 pinch of nutmeg
  • SchapfenMühle pumking seeds

Pearl barley base: Fry the pearl barley in a non-stick pan for approx. 2 minutes over a medium heat. Then deglaze with vegetable stock and white wine, bring to the boil and simmer over a medium heat until the water has been absorbed (approx. 20 minutes).   

Stir from time to time.

Soup: Peel and finely dice the onion. Wash the pumpkin, cut in half and remove the fibres and seeds. Peel the potatoes. Then cut the pumpkin and peeled potatoes into pieces. Heat the butter in a pan and fry the onions until translucent.  

Add the pumpkin and potato pieces and deglaze with vegetable stock. Add 150 g coconut milk, sweet paprika and curry and simmer for approx. 20 minutes. Then add salt, pepper, nutmeg and the remaining 100 g coconut milk and puree the soup.  

Pour the pumpkin soup into warmed plates and add a tablespoon of barley pearl barley to the plates. Garnish with pumpkin seeds and serve hot.

Toast the pumpkin seeds before garnishing and add a few drops of pumpkin seed oil at the end.

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