Pumpkin Sweet Potato Soup with Barley and Kale
Experience the ultimate autumn comfort with this wholesome, plant-forward soup. Combining the velvety sweetness of roasted-style pumpkin and diced sweet potatoes with the hearty chew of pearl barley, this dish offers a perfect balance of textures. Enhanced by earthy sage, thyme, and vibrant curly kale, it is a nourishing, fiber-rich meal that tastes even better the next day. A simple, one-pot wonder that delivers restaurant-quality warmth to your kitchen.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: American
- Diet: Vegan
Ingredients
2 tablespoons olive oil
1 yellow onion, finely diced
2 large stalks celery, diced
3 cloves garlic, minced
1 large sweet potato, peeled and cut into half-inch cubes
2 teaspoons dried sage
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 cup pearl barley, rinsed
1 can (15 oz) pumpkin purée
6 cups vegetable broth
3 cups curly kale, chopped and stems removed
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion and celery, sautéing until softened, about 5-7 minutes.
Stir in the garlic, sage, thyme, and red pepper flakes, cooking for 1 minute until fragrant.
Add the cubed sweet potatoes and pearl barley, stirring to coat with the aromatics.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 30-35 minutes or until the barley and sweet potatoes are tender.
Whisk in the pumpkin purée until smooth and well incorporated.
Stir in the chopped kale and cook for another 3-5 minutes until the greens are wilted.
Season with salt and black pepper to taste before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. The barley will continue to absorb liquid over time, so add a splash of vegetable broth when reheating if the soup is too thick. You can swap pearl barley for farro or brown rice if desired.