4 cups water
1-1/2 cups canned pumpkin or winter squash, cooked and mashed
1 medium onion, chopped
1/3 cup quick-cooking barley
4 teaspoons chicken bouillon
1 clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon thyme, dried and crushed
1-1/4 cups milk
1/4 cup toasted pumpkin seeds
In a large saucepan combine water, pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder and thyme. Bring to a boil; reduce heat. Cover and simmer for 10 to 15 minutes or until the barley is tender. Cool mixture slightly.
Place half of the pumpkin mixture in a food processor bowl or blender container. Cover and blend until nearly smooth. Pour into a bowl.
Repeat with remaining mixture. Return all to saucepan. Stir in milk. Cook and stir over low heat until heated through. Do not boil.
Ladle soup into bowls and sprinkle with toasted pumpkin seeds.