It’s football time in Tennessee and I’m gonna make this soup very soon, in honor of all things fall and football! It’s one of my favorite fall soups so it thought it was time to re-share it. If I were stranded on a deserted island where it was perpetually fall (PLEASE!!) and could only eat one thing for the rest of my days, it’d be this soup. This is the CROWN JEWEL of my recipe stash. I hold nothing back. I GAVE ALL for Tennessee!
When I found out a few months ago that there was gonna be a certain photo shoot at my house this fall (more on that later!), I fully embraced my slightly curvier self. I was so proud that I seemed to have kicked vanity to the curb.
“They’ll just have to take me as I am.” Those were my exact words to myself.
But don’t worry, I’m a parent so I’m quite accustomed to eating my words. As the shoot drew painfully near, the fire breathing dragon of my vanity reared its ugly head.
So I tried to find a way to get on crack called my dear friend who had recently lost 12 pounds and 20 inches using an awesome system of nutritional supplements and begged her to meet me with a starter kit. 15 days and a nagging viral illness later, I’m desperately missing soup and bread. And coffee. And diet coke. And especially chocolate chip cookies. And butter. OH, how I miss butter. It’ll be a few more days until I can eat this yummy soup, but I hope you’ll make it and eat it with lots of bread and butter in my honor. Don’t email me, telling me how good it is until this weekend. I’m sick and slightly irritable. I was doing pretty darn good until I got this wicked virus and as I continue to recover, I’m much too weak to hear about your buttered bread and good rich soup:) Especially since I’ll be eating meat and salad and protein shakes for a few more days.
Don’t worry, I’m gonna tell you all about my program and how it’s worked for me as soon as I finish the initial challenge. I’m VERY impressed with it so far. And as a {former} physician and lover of health and food and exercise, I’m always in the market for a good boost to the system. Especially one that’s doable. Nevertheless, I miss Paula Dean. I’m a lover, not a dieter. And I MAY have cheated a time or two. But I am losing some stubborn inches and practicing the ever difficult task of depriving myself, which I could stand to do much more often. I’m ‘in my forties’ now and apparently that means I’m either gonna have to run 10 miles a day or occasionally tell myself no. The ‘no’ seems a little more reasonable but reasonable has never been my strong suit. Blasted metabolism.
The best motivation ever? I took a before photo. Heavens. to. Betsy. I DO NOT recommend the before photo under any circumstances but especially not with a high quality DSLR camera. Get a 3 year old to take it with a fuzzy camera phone while doing the Hokey Pokey. Trust me on this one. Knowing my luck, I’ll die before I have a chance to incinerate the memory card. Deleting is not a powerful enough option, dear friends.
Now for the recipe which is a repost from a couple years ago.
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!
Find more yummy food on my recipes page and download my free soups ebook here!!
{Chipotle Pumpkin Barley Soup} with chicken
Ingredients
- 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
Instructions
- 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!
***
My new spiritual memoir All the Pretty Things was just released! You can find it here!
Love it, I know the feeling looked at a picture of myself today at a birthday party and said ‘wow do I need weight watchers’… the late 50’s look is really making me round. Then having the mumps twice in two years made my face stay a permanent round look too. The best remedy is just not worry about it, look the best we can and be glad we have health and life and be grateful. It could always be much worse.
Let me guess…advocare? Congrats, edie!
yes, ma’am, miss debra! have you tried if before? it was much easier to do when i wasn’t sick:))) hope you are well (and all your babies!)
xoxo,
edie
Oh, I was gonna guess Xyngular Ignite!
Darling Edie-Good for you for sticking with it!! Thanks for the great recipe. Hope you feel better soon. Lisa
thanks sweet Lisa!
xoxo,
edie
Dear Edie,
I love your blog. I have ordered “The Odyssey”,and can’t wait to get it. I normally don’t comment, but I have to say thanks for making me laugh. I laughed because I can relate big time, it was a good one. Looking forward to trying the soup.
I roast chicken every week and then cook the bones to make a delicious healthy broth. This recipe will be a great way to make a different soup then my two usual standbys. It looks yummy!
Actually, if I didn’t eat the bread, I think I could lose weight eating this soup. Hmmm. Maybe I should try it and let you know. Butter doesn’t make a girl fat. Unless she eats it by the stick for snacks. But, oh my the bread and sugar sure does. Rats! Especially the sugar.
Best wishes on your diet!! Or should we say, liveit!
Amen!
Oh dear. My jaw dropped when I read the post title, this soup sounds like heaven!
Oh why did I read this while hungry??? Not a good idea :-/
As a pumpkin & chipotle lover, I’ll definitely be trying this *soon*! But I have to ask–what do you think of adding beer to this soup? I’m huge on adding beer to my soups. I do it with pretty much every soup I make.
You can never go wrong with beer?!?!? I think it would be a great addition!
:)))
This soup sounds amazing. Looking forward to trying it. Can’t wait to hear more about this program. Things sure do change after 40. I am holding my breath, awaiting more information on this upcoming photo shoot. Please spill the beans-will you be in a magazine??!! I am not good with waiting or surprises.
Hugs
I took my 60 yr old self to my doc in early March and brought to his attention how I weighed more (162# on my 5′ 3.5″ frame!!) than I ever had in my entire life…and asked him for an appetitie suppressant. And he agreed to write the rx. So…I’ve lost 26#. I feel and look so great. Everyone is noticing (and hubby is very happy). I walk about 3 miles every day and have been doing so for 20 yrs…but that’s wasn’t enough. Hubby had been pointing out that I ate as much as he did (which I of course denied!). I see doc every month so he can make sure bp is staying normal b/c…as I’ve lost weight, bp is much lower…last visit it was 104/74. So, Sept will be my weaning off month…wish me luck! I am now aware of what size meals I should be eating instead of what I had been eating…and I’m very motivated to keep the weight off. I sure hope I can!
That is so awesome! I’m so happy for you! I’ll be posting about Advocare and it might be a good option for you as you wean off the suppressants—they can cause a lot of rebound weight gain so you have to be careful when you’re weaning off! I’m sure you’ll do great—keep up the good work:))))
What a gal. Even though you are sick AND hungry you put out a blog entry and salesmanship plug that perhaps running 10 miles a day isn’t the answer. Looking forward to hearing what works for you. Feel better.
You seem to be back! I have missed your hilarious posts and sassy southern girl charm. Hope all is well with you and yours AND that you look amazing for your shoot.
Hi Edie! This had me laughing OUT LOUD: I’m ‘in my forties’ now and apparently that means I’m either gonna have to run 10 miles a day or occasionally tell myself no. The ‘no’ seems a little more reasonable but reasonable has never been my strong suit. Oh sister can I RELATE! Can’t wait to hear & see what’s been happening in your life 😉 You’re inspiring me already!
Edie-
I have tried “all kinds” of weight-loss through the years. Different programs at different times. As a result of a trip to Atlanta, Ga. in July, I met with a woman, an RKC trainer, Delaine Ross of Condition Gym. I was introduced (via an email that I had NOT intended to read, THANK YOU GOD I listened to the voice that said read it! :-)) to Whole9Life- I am now on day 27 of my 30 day challenge. I have NEVER felt BETTER! EVER! The results have been amazing. My energy has sky-rocketed! I would never have believed it if I had not been experiencing it. (I was a HUGE SUGAR JUNKIE!) It has/is changing my whole life. I now exercise NO MORE THAN 20 MINUTES a DAY! MAX!!!
I am so grateful. I am probably not supposed to write as long as it would take (right here) to share all of it with you? Bottom line, IT WORKS! I was ready- Good Luck- Julia
Wow, Julia! Sounds like you’ve found a great program. It’s hard to find something that works and that’s doable. I feel the same way—I’ve been off sugar and caffeine almost completely and for me, that’s nothing short of a miracle! Keep up the good work:))))
This sounds so ‘fall’ – I can’t wait to try it!! I am sharing on my facebook page for other mamas!!!
Yum! This looks delish….I will definitely be trying the vegetarian version as soon as my month of zero spending is over. 🙂
1. This was hilarious.
2. I think I’m in love with you.
3. Heavens to Betsy is fo’ sho my new swear. 🙂
4. I too need to lose some serious bulge so I will be waiting with baited breath for your crack providers contact information. 😛
okay, the most hilarious comment EVER. and i’ll hook you up, girlfriend!
we usually make ‘the drop’ in Trader Joe’s parking lot. It’s pretty legit:)))))
and the ‘crack shakes’ work. fo’ shizzle.
i’ll post soon but the program is a 24 day challenge by a company called Advocare.
i’m pretty impressed because anything that has me off sugar and diet coke for 20 days without anyone being injured is pretty awesome.
:)))
Ya’ll. Edie just talked to me so we are officially besties now. =D I’m like…SERIOUSLY so excited about this. Ahhhh!!!!!! I’m off to show the three people I know and that includes my family buuuut so what I’m cool now cuz I know Edie. Big smiles!!!!
A homeschoolin’ mom who says legit and fo’ shizzle…I mean come ON! Love it girl. 🙂
slurp.
pumpkin anything and i’m THERE.
thank you , go vols, and blessings to ya!
I found your blog while blog hopping sitting in the hospital. It has been a blessing to me to read such strong christian messages. Please pray for our family as we struggle through a difficult time.
I’ve never tried pumpkin before –in any way — but this sounds really good. I’m hoping to give it a try soon. Pretty sure my family wont eat it if they know all the ingredients so I’ll have to be sneaky. Hope you’re feeling better soon. And I really wished I lived closer, as opposed to being far away in MS, cause I’d surely be at your party. Hope you have a great outcome.
Is it the 24 day challenge? My husband and I recently became Advocare advisors and the products and the opportunity are great! Just a note – you may be experiencing some detox effects, hence the virus – I’m sure I’m telling you stuff you already know, though! I will definitely be trying this recipe very soon. Thanks!
Yes, it’s Advocare! I’ve been very happy with it—although, detox is never easy:))))
We just had the soup recipe for dinner,,,totally totally AWESOME!!!,,,I used sour cream,,,and took your advice and salted at every stage,,,,The house smells very fall like. It may be a while before it gets cool here. We are just so thankful that Isaac scooted past us here in Tampa Bay.
OH how awesome, June! Thanks for posting and so glad you enjoyed it:)))
hilarious.
you had me at starter kit.
you DO NOT want to see my “before” shot. depresses me just to think about it.
not to rush…but hurry on up with that post. 🙂
I need to learn a thing or two about saying no to myself, too.
I get started on these kind of things and my family brings home Krispy Kreme….they beg me to eat the crap bc apparently I’m so much nicer.
i’m such a sucker for a starter kit, myself:))))
and i won’t say that noone has offered me delightful treats. i may or may not have been a little testy at times.
but no sugar, (almost) no coffee, no diet coke and nearly no bread for 20 days and i’ve not been jailed—–it must work! i’m posting soon but it’s advocare’s 24 day challenge.
difficult but wonderful!
mucho loves,
edie
What a good laugh…thanks for being real. I needed it!
Hey Chicky, i never comment but this post really hit home for me…the recipe & advocare’s 24 day challenge. I have followed your blog for almost 2 years (just before the f—) and have experienced every emotion from laughing my butt off to crying myself to sleep at night. You and your family have been such an inspiration. Can’t wait for the advocare post. I will be turning 50 next February and have always struggled with my weight. Diagnosed with hypothyroidism at 12 yrs my weight has always been an issue. Luckily I love being active, working out and eating healthy…most of the time. Last March my hubby and I ran our 1st 1/2 marathon and loved it. We trained with a local running club and quickly became hooked. A little over a year ago I started having shoulder pain. I ran the1/2 marathon with my right arm bent at the elbow and holding it close to my body (most comfortable position for me at the time). On April 20th, I had rotator cuff surgery (muscle pulled 95% off the bone) and have had some complications. Dr adviced to hold off on the running and any other exercise until I’m better. I have gained 10 pounds and feel horrible about myself. While I was training for the 1/2 marathon I started seeing a sports nutritionist so I have been eating healthy but the weight still found it’s home on my butt and tummy. I was so excited when you mentioned the advocare program and can’t wait to hear about how you did. This might be just what I need to get back in shape. Lots of Love from Texas. Keep posting and bringing at little bit of sunshine to those of us who read your blog. P.S. Love your new home especially the kitchen.
Looking forward to trying this! Just not sure how many ounces are in a carton of stock? I’m going to replace with homemade, just not sure how much. thanks!
Thanks for sharing the soup recipe, I am going to make for my family this weekend. Unfortunately my husband can do barley can I substitute brown rice instead? Or should I just leave it out.
Thanks Edie
Just back from my first holiday party of the season and not exactly sure how I landed on your website (again), but you all must know that this soup is wonderful. I first made it last Nov. while my dad and his wife from So. Cal were visiting. They fell in love. Took recipe to So. Cal and have spread the love to the west coast. It smells so darn good while cooking.
Person above: You could totally substitue brown rice for the barley, but don’t leave it out.
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Pumpkin really is being put in everything these days isn’t it?! This actually sounds pretty darn good. Thanks for sharing the recipe and linking up to Thrifty Thursday.
As much as you talked up this soup I decided I must give it a try. It was so good! I love how all the flavors blend together. Thank you! Thank you!!
Made this soup last night for dinner and man, it is so good. I love pretty much all things pumpkin so it was a no-brainer for me, but my DH who pretty much dislikes all things pumpkin also enjoyed it. My FIL, who pretty much only eats bread and meat also liked it, although I’m sure it had way too many veggies in it for him. I added red bell pepper and used potatoes instead of chicken as you suggest in your recipe but also added a little Parmesan cheese to the soup and had more to put on top. Like I previous poster, I considered putting beer in it as well, but decided against it, although I’m glad to see someone else was thinking along the same lines as I was. My DH tried the soup before I added the yogurt and cream, and his eyeballs about blew out of his head, but the final result was not too spicy at all. He ended up adding hot sauce to it. I would definitely make this soup again, however, i would half the recipe unless making it for a party or pot luck.
thanks for the new seasonal soup! It will be back next year I’m sure!
Just made this soup…divine! Fall in a bowl. I used yogurt and evaporated milk as I didn’t have any cream and couldn’t go to the store at the moment. I can only imagine with the cream. Oh my! Delicious. It’s so filling too. Thank you for sharing the recipe.
Not that this isn’t perfect already, but I like to roast my veggies first (not the celery) and add a sweet potato (I roast that too). I usually don’t have chicken stock on hand so I used either water and white wine or water and beer and it still turns out fabulous! There is the extra roasting pan to wash, but the depth of flavor is so worth it. =)
I made the soup tonight, and it was divine! I have been hesitant to try it, as it is a bit outside my comfort zone. But I am so happy I went ahead and made it. Absolutely delish! Thanks for a great recipe, Edie!
I made it! I loved it! My husband commented several times how good it was. I ate leftovers the next two days. I’ve never had pumpkin in anything but dessert before so I had no idea what this would taste like. But I trusted you since I’ve made several of your recipes before and they are always so great!! Thank you so much!!!
I would love to see more soup recipes. I see one for sausage corn chowder online today. But there aren’t any seasonings except bay leaf and my first thought is, I wonder how Edie would make it extra delicious. Probably with honey and what else???!!!
I just finished putting most of this soup together. Now I’m just waiting on the “creams”. It smells wonderful. I’m trying to add it to my Lose It app, and was wondering if you know about the serving size/servings per recipe this makes? I usually count on about 1 1/2 cup servings of soup.
BEST SOUP EVER!!! Made this last night…did 2 chipotles, garnished with sour cream instead of stirring it in…it was plenty rich and creamy after the cream was added. Edie, your thoughts on marble countertops lead me to your blog, but after poking around a bit and especially after wooing me with food, I have a new favorite blog! Best to you!
This is now MY favorite soup. Everyone in my family loved it! I didn’t have the adobo chillies so I substituted a bit of curry powder and it was awesome. Love the layers of flavor. Thanks for the recipe.
Edie, I love your blog it is like all the things I enjoy in one place. I too am a lover of soup and look forward to making this. Try this it one. It is one of our family/friends favorites http://www.wholefoodsmarket.com/recipe/turkey-pumpkin-chili?__federated=1
Only double it and use beef beause who wants to eat ground turkey.
Thank you SO much! Can’t wait to check it out.
xoxo
What size box how many ounces of chicken stock?! Thank you!
It’s 32 oz!
Is that 32 oz total or 32 oz per box?
I just made it with 2 boxes of 32 oz each and found the soup a bit bland. Did I put too much stock in? Also, when do you add the chipotles? Before simmering with the spices or after with the sour cream and cream?
Hi Beth! I put the chipotle peppers in before simmering and I do use 2 32 oz boxes of stock. It’s never been bland for me but you could try more peppers. Hope that helps!
Just had this soup, minus the barley (gluten free here). I’m pretty sure it was one of, if not the, best soups I’ve had. My mom made it and brought me a bowl. I wish I had ten! I’ll be making this soon for my family! Perfect fall recipe!
OH yay, Beth! So glad to hear it! We LOVE it at our house too!
xoxo
Hi Edie, I will be making this soup tomorrow for my ladies night dinner on Monday night. Will you tell me how many servings this recipe will serve? I need to make enough for 12. This info would be helpful on all of your recipes. Thank you so much! P.s. sent you an email a few weeks ago about some special cowboy boots. I never heard back.
This soup sounds delicious! Do you think it could be made in the crockpot with frozen chicken? Could you put everything in all at once? Or wait and add things later? Can’t wait to make it! Thanks for sharing.
This looks SO GOOD! I am making this tonight- pinned directly from your blog!! 🙂
Sarah (Sadie Seasongoods)
I am a soup girl and have been obsessed with chicken stock since Rachael Ray introduced me to it about 8 years ago. I made this today during nap time and then transferred it to the crock pot to keep warm for dinner. It smells amazing and I had a taste and it was delicious. Thanks for another wonderful pumpkin dish it add to my rotation.
The best soup recipe EVER!! We have been making this for over a year and we love it! I was thrilled to meet you in Nashville this past weekend, what a treat! You are as sweet and adorable in person as you appear online too!
I just made this soup for tomorrow’s potluck. I figure that’s a great place to try a new recipe. If no one likes it, you can just slink out the back door with your pot and no one’s the wiser. If they love it, of course you say, “That’s mine!” 🙂
I could not find chipotles, so I used fire-roasted green chilies. I am not sure these are the same thing, but the label says HOT. Now that the soup is done, I don’t think I taste them. Did I cook the flavor out of them, or did I use the wrong ingredient?
On an added note, I think I like this even better before adding the sour cream. Wow, so much flavor!! It’s really wonderful either way. Thank you for posting this. ♥
Canned chipotles can be found in many “Mexican” sections of the supermarket. I blended up the whole can I bought and froze the extra in teaspoon portions to make this again. Chipotle has a spicy, smokey taste that really adds to this soup. If you make it again, it’s worth the effort to find them.
Thanks, Christina! I decided to get the chipotles before the potluck this afternoon. And would you believe the second store didn’t have them, either? What is this? Rural Minnesota? (Yes, it is!) So we went without. Next time, assuming I can locate the chipotles, I will make the recipe as printed. But the soup was good enough without — there wasn’t a drop left. 🙂 Great recipe.
Rural Minnesota, huh? Well, maybe you could try Amazon. But I might try your green chiles version when I need to make it a little less spicy.
Found the chipotles at Aldi, of all places. Made the soup a second time, according to recipe. I’m now famous. 🙂 (Thanks, Edie!)
My daughter can’t tolerate gluten or lactose, so I had to eliminate the barley, sour cream, and heavy cream from her portion. I did not sub the creams, but I did use pre-cooked quinoa in her bowl in place of the barley. She loved it! Plain LF yogurt would also work in place of the sour cream if desired; I just didn’t have any. I’ll be sharing this link on a GF site, with recommendations for substitutes.
Finally made this recipe and it was easily one of the best soups I have ever made. Even better on days 2 and 3!!!
This has become one of my favorite soups! I sub coconut milk for the cream and sour cream. I pretty much always have the ingredients on had, bc I always keep a couple cans pumpkin in the pantry and freeze the extra chipotles. Made it today in my instant pot and it’s keeping warm for us to have a healthy meal ready between church and several ballet performances.
Edie I’m trying your pumpkin soup recipe tonight. But I thought I should tell you that I discovered I had the exact same recipe from Mesa Grill by Bobbie Flay. Just in case you wanted to add him for credit for your recipe.
We had no idea that was the case. We’ll look into that! ~Team Lifeingrace
We had leftover pulled chicken from a bbq joint and I had just homemade some pumpkin purée so I skeptically googled for a recipe containing the two (+ barley, because we love barley) and I stumbled on this recipe. It is absolutely the best fall soup I’ve ever had!!! And the chipotle peppers paired so well with the bbq chicken. So delicious!!
Do you have macros for this recipe?