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Grilled Pumpkin Soup with Barley


1 lb pumpkin, skin on, cut into 3-inch cubes
3 tablespoons olive oil
5 chicken bouillon cubes
4 celery ribs, chopped
5 cups water
2/3 cup quick cooking barley
1 teaspoon salt
2 teaspoons garlic powder
1 teaspoon paprika
½ onion, diced
2 tablespoons dried dill
Sour cream to serve
Fresh dill to serve



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