Pumpkin Barley Stew

1/2 cup pearled barley

 1 can pumpkin

2 Tbs. olive oil

2 carrots, peeled and diced

1 onion, diced

2 cups chicken broth and 3 cups water (or some combination)

1/4 tsp. each: curry powder, cinnamon, nutmeg, dried ginger

2 Tbs. brown sugar

1 tsp. salt or to taste

2 small yukon gold potatoes, diced

.....................................................

In a small pot, boil barley in plenty of water for 40 minutes.  Meanwhile, in a large soup pot, heat oil and saute onion and carrots for about 5 minutes, covering for the first 3 minutes.  Add spices and stir for 1 minute.  Add broth, water, and canned pumpkin; bring to a low simmer.  When barley has cooked for 40 min., drain it and add to soup pot.  Bring to a boil, then lower the heat and simmer for 20 minutes.  Add potatoes, brown sugar and salt and simmer for 10 minutes.  Adjust seasonings and enjoy!