1 cup pearl barley
2 cups water
dash salt, optional
1 cup pumpkin
3 cups water
4 tablespoons nondairy milk (I use soy)
3 tablespoons olive oil
2 cloves garlic, squashed
1/4 of an onion, cut to pieces
sesame seeds, for garnish
chives, for garnish
1. Cook the pearl barley with water in a pan. Add a bit of salt. Set aside. Cook the pumpkin with 3 cups water in a pan for a few minutes. Leave it to cool once it is softer.
2. In a blender, blend the cooled pumpkin and add in the milk, water and the salt. The consistency should be creamy. In a pan, spread some olive oil, heat, and add the garlic and the onion. Mix it around a bit for about 1 minute or less and them add the previous cream (from the blender), and leave it in the pan until it starts heating up.
3. Once a few bubbles start forming, add in the pearl barley and leave the cream alone for 2 minutes, with a low-medium heat. Once the consistency is at your taste, serve the cream and decorate with sesame seeds and chives.
You can keep it conserved in the fridge in a pot covered with plastic film. Enjoy!
Source of recipe: This recipe was inspired from my grandmother and I edited a few parts.