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chipotle pumpkin barley soup

{Chipotle Pumpkin Barley Soup} with chicken


  • 2 T butter and 2 T. olive oil
  • 1 onion
  • 1 large carrot
  • 3 stalks of celery
  • 3 cloves of garlic
  • 2 boxes of good chicken stock
  • 1 can of pumpkin puree NOT pumpkin pie mix the smaller sized can ~14 oz
  • 3 c. cooked chicken or 3 c. diced potatoes for a vegetarian option could also use frozen hash browns
  • 1/2 c barley
  • 1/2 t. cinnamon
  • 1/4 t. ginger
  • 1/4 t nutmeg
  • 2-3 T honey
  • 1-2 t. chipotles chopped very fine it comes in a small can in the mexican section of the store and is packed in a heavy sauce—it has a lot of heat so be cautious.
  • 1 c. sour cream or greek yogurt
  • 1/4 c. heavy cream
  • salt and pepper to taste


  • To begin, saute the veggies in the oil and butter until carrots are almost tender.
  • Always salt as you go along and then adjust the salt at the end.
  • Don’t wait til the very end to add salt or your dish will lack a depth of flavor.
  • Add garlic after the veggies have cooked about 5 minutes.
  • Then add chicken stock, pumpkin, chicken, barley and all the spices.
  • Cook at medium to high heat for about 45 minutes to an hour or until barley is tender.
  • Turn heat down to simmer. Add sour cream or yogurt and whisk so that no lumps remain and then add cream.
  • Taste and reseason. I had to add more honey to balance the heat of the chipotles but DON’T leave out the chipotles. The smokey flavor makes the soup. It just wouldn’t be the same without them! Enjoy!