Pumpkin, Barley, and Sage Soup

Ingredients:

8 oz. cooked andouille or smoked sausage links, chopped
1 chopped small onion
1 Tbsp. snipped fresh sage
1 Tbsp. vegetable oil
1 cup quick cooking barley
1 tsp. instant chicken bouillon granules
1 - 15 oz. can of pumpkin
2 Tbsp. maple syrup
1 Tbsp. cider vinegar

Directions:

1. In a 4 quart pot, cook sausage, onion and sage in hot oil for 3 minutes, stirring often. Add 4 cups water, barley, and bouillon granules. Bring to a boil. Simmer on reduced heat, covered, for 12 minutes, stirring occasionally.

2. Stir in pumpkin, maple syrup, and vinegar; heat for a few more minutes. Season to taste with salt and pepper.

Source: www.bhg.com