Pumpkin and Barley Stew with Sausage

This originally came from a Better Homes and Gardens magazine. We made some modifications to better suit what we like to buy. Husband and I thought it was delicious. Our five-year-old ate it hesitantly but without argument. Our nearly three-year-old fought it for all of dinnertime, but under the threat of no ice cream, accepted a bite, said "this is really good, mommy," and finished her bowl.

A note, make sure that you season well with salt and black pepper at the end. It makes a big difference. The pepper is especially delish with the pumpkin and keeps it from being too pumpkin-y.

Pumpkin and Barley Stew with Sausage

8oz sausage (or precooked andouille or sausage links)
1 small onion, chopped
1 TBS snipped fresh sage
1 TBS vegetable oil
2 cups (or more) cooked barley
1 tsp chicken base or bouillon
1 15 oz canned pumpkin
2 TBS maple syrup
1 TBS cider vinegar

If you are using regular sausage, cook and either slice or crumble. When sausage is nearly done, add onion and sage (use the 1 TBS oil as needed). Add about 4 cups water and the chicken base. Stir in pumpkin, maple syrup and vinegar. Stir in cooked barley. Heat through. Season to taste with salt and black pepper.