Home Dishes & Beverages Soups Broth & Stock Recipes

Pressure-Cooker Lentil Pumpkin Soup

Name: Pressure-Cooker Lentil Pumpkin Soup
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 servings (2-1/4 quarts)
Ingredients: 1 pound medium red potatoes (about 4 medium), cut into 1/2-inch pieces; 1 can (15 ounces) canned pumpkin; 1 cup dried lentils, rinsed; 1 medium onion, chopped; 3 garlic cloves, minced; 1/2 teaspoon ground ginger; 1/2 teaspoon pepper; 1/8 teaspoon salt; 2 cans (14-1/2 ounces each) vegetable broth; 1-1/2 cups water; Minced fresh cilantro, optional

Add a Review

Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 12 min. + releasing

Makes

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

Pressure-Cooker Lentil Pumpkin Soup Recipe photo by Taste of Home

Next Recipe

Ingredients

1 pound medium red potatoes (about 4 medium), cut into 1/2-inch pieces
1 can (15 ounces) canned pumpkin
1 cup dried lentils, rinsed
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon pepper
1/8 teaspoon salt
2 cans (14-1/2 ounces each) vegetable broth
1-1/2 cups water
Minced fresh cilantro, optional

Directions

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.

Test Kitchen tips

Serve with cornbread or a French baguette.

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.

Pressure-Cooker Lentil Pumpkin Soup

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home