Taste of Home
Pressure-Cooker Lentil Pumpkin Soup
TOTAL TIME: Prep: 10 min. Cook: 12 min. + releasing
YIELD: 6 servings (2-1/4 quarts)
Plenty of herbs and spices brighten up my hearty pumpkin soup. It?s just the thing we need on nippy days and nights. —Laura Magee, Houlton, WI
Ingredients
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1 pound medium red potatoes (about 4 medium), cut into 1/2-inch pieces
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1 can (15 ounces) canned pumpkin
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1 cup dried lentils, rinsed
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1 medium onion, chopped
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3 garlic cloves, minced
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1/2 teaspoon ground ginger
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1/2 teaspoon pepper
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1/8 teaspoon salt
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2 cans (14-1/2 ounces each) vegetable broth
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1-1/2 cups water
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Minced fresh cilantro, optional
Directions
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1.
In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Lock the lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle servings with cilantro.
Nutrition Facts
1-1/2 cups: 210 calories, 1g fat (0 saturated fat), 0 cholesterol, 463mg sodium, 42g carbohydrate (5g sugars, 7g fiber), 11g protein. Diabetic exchanges: 3 starch, 1 lean meat.
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