INGREDIENTS
3 cups
Baby potatoes with, skin on
1
Carrot, large
3
stalks Celery
1/4 tsp
Ginger
1
Onion
1 can
Pumpkin puree
2
boxes Chicken stock
2 tbsp
Honey
1/2 cup
Barley
1 tsp
Chipolte peppers
1/2 tsp
Cinnamon
1/4 tsp
Nutmeg
1
Salt and pepper
1 tbsp
Olive oil
2 tbsp
Butter
1/2 cup
Greek yogurt or heavy cream, plain