Pre-heat oven to 180 degrees.

Cut all of your pumpkin up into cubes, drizzle with oil and dust with paprika and cinnamon.

Roast in the oven for 20 minutes.

While the pumpkin cooks, dice the onion, add onion and garlic to a stock pot and cook until the onion is soft.

Add the chicken stock to the stock pot. Bring to a slow boil.

Add the pearl barley to the stock pot and stir. Bring the pot back to the boil. Set to simmer.

Simmer away, about 30 minutes, until the pearl barley is soft.

Stir through the roasted pumpkin.

Serve with your desired toppings - sliced fried chicken, toasted pinenuts, flat leaf parsley, parmesan cheese, spinach, roasted tomatoes, bacon.