Soup with pumpkin and pearl barley

500 g pumpkin

120 g pearl barley

2 celery

1 sweet green pepper

1 sweet red pepper

1 l vegetable broth

2 tbsp. butter

1 tbsp. tomato paste

black pepper

salt

Chop the celery slices, and the flesh of the pumpkin small cubes. Scalded sweet pepper and cut it into diamonds.

To make pearl barley boiled water and to withstand the hour.

Combine the vegetables, add tomato paste and fry for 3 minutes

Put cereal in hot broth, pepper and salt, cook for 35 minutes on low heat, add the vegetables and cook for another 10 minutes

Before serving, sprinkle barley-pumpkin soup chopped dill.