Moroccan · Soup
Berber Pumpkin & Barley Soup
An autumn soup from the Atlas that makes the most of a stored pumpkin and a handful of barley — the squash melts into a naturally sweet, thick base while whole barley grains give body and chew, all warmed with cumin and finished with olive oil. It is the frugal, filling supper of the harvest season.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
- Level
- Easy
Ingredients
- 700 g pumpkin or squash, peeled and diced
- 120 g pearl barley, rinsed
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tsp ground cumin
- 1/2 tsp sweet paprika
- 4 tbsp olive oil, divided
- 1.3 litres water or light stock
- Salt, and coriander to finish
Method
- 1
Sweat the aromatics
Warm 2 tbsp oil in a pot, add the onion and garlic and cook until soft, then stir in the cumin and paprika.
- 2
Add barley
Add the rinsed barley and the water, bring to a simmer and cook 20 minutes until the grains begin to soften.
- 3
Add pumpkin
Stir in the diced pumpkin and salt and simmer another 20–25 minutes until the squash is falling apart and the barley is tender.
- 4
Mash lightly
Crush some of the pumpkin against the side of the pot to thicken the soup while leaving barley grains whole.
- 5
Finish
Stir in the remaining olive oil, adjust salt, and serve topped with chopped coriander.
Chef's tips
- Leaving the barley whole gives a satisfying chew; if you prefer it smoother, cook it a little longer until it splits.
- A pinch of cinnamon or ginger plays up the natural sweetness of the pumpkin.
- The soup thickens a lot on standing — loosen leftovers with hot water when reheating.
Frequently asked questions
Can I use butternut squash?
Yes; butternut, crown prince or any dense orange squash works beautifully and is often sweeter than field pumpkin.
Is pearl barley the right barley?
Pearl barley is convenient and cooks in the time given. Whole hulled barley is more traditional but needs soaking and longer cooking.