Preparation

1. Peel and finely dice the onion.
2. In a small saucepan, pour a liter of water with the two stock-cubes, bring to a boil and keep it warm.
3. Cut the pumpkin into small cubes.
4. In a pan, sauté the finely diced onion in 2 tablespoons of extra virgin olive oil on low heat for about 10 minutes. 
5. Remove the sautéed onion from the pan and set it aside.
6. Turn the heat up and pour the barley into the saucepan. 
7. Toast the barley for a few minutes, stirring so that the barley does not burn. 
8. Simmer with the white wine and let it evaporate. 
9. Stir.
10. Add the sautéed onion and about half of the mushroom broth. 
11. Cook for about 20 minutes on gentle heat.
12. After 10 minutes, add the pumpkin and a few ladles of broth.
13. Cook the barley, it will take about another 20 minutes.
14. Add the spinach 5 minutes from the end.
15. Turn the heat off and let it rest for a few minutes. If you wish, before serving, stir in 2 or 3 tablespoons of Parmesan cheese.