• 2 tablespoons of olive oil
• 1 large yellow onion, chopped
• 1 large sweet potato, peeled & coarsely chopped
• 1 large carrot, peeled & coarsely chopped
• 1 can (14.5 oz) of unsweetened pumpkin puree
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 teaspoon sugar
• 6 cups of chicken or vegetable stock
• 1/3 cup barley. soak for an hour
• salt/ pepper

1. In a soup pot over medium-low heat, warm the olive oil. Add the chopped onion and saute for 5 minutes.
2. Add tumeric, paprika, cumin, coriander & sugar along with the chopped sweet potato & carrots and saute and stir for another 10 minutes.
3. Add stock and bring to a boil. Reduce the heat to low & simmer for 30 minutes till sweet potato & carrots are soft. Use a handblender to puree the mixture until smooth & light.
4. Add pumpkin puree and the barley and simmer over low heat for 40 minutes. Stir the soup occasionally for the ingredients to mix well. If the soup is too thick add a little water.
Add salt & pepper to taste. Serve with lemon wedge on the side.