Name: Pressure-Cooker Lentil Pumpkin Soup
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 servings
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

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Pressure-Cooker Lentil Pumpkin Soup

12 min1 servings

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

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

Instructions

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.