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