0.6cup (1 1/2 dl)water1½ dl. (used for cooking the pumpkin)
0.2cup (1/2 dl)whipping cream
½onion
1cloveof garlic
Butter
2tbsp.fresh finely chopped thyme
1pinchof nutmeg
Lots of freshly ground pepper
Salt
Apple Cider Vinegar
2.6oz. (75 gr.) Feta
Instructions
Chop onion and garlic and fry in butter in a pan until the onion is soft. Set aside.
Cook pearl barley in plenty of water until tender. Drain and set aside.
Peel the pumpkin, remove the seeds and cut into small pieces.
Cook the pumpkin pieces in boiling water until they are tender and then drain, BUT save about 0.6 cups (or if necessary, a little more) of water for the sauce.
Put pumpkin pieces into food processor or blender along with pumpkin water, cream, finely chopped thyme, a pinch of grated nutmeg and salt and pepper.
Pour pumpkin sauce back into your saucepan and mix with pearl barley and butter-fried chopped onion and garlic.
Season with a little bit of apple cider vinegar, as it gives a flavor kick to the dish.
Garnish with crumbled feta cheese, a drizzle of good olive oil and plenty of freshly ground pepper.