Pressure-Cooker Lentil Pumpkin Soup
Original Recipe: tasteofhome.com
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 the 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: Per serving
Serving size: 1-1/2 cups
- Carbohydrate – 42g (5g sugars, 7g fiber)
- Calories – 210
- Fat – 1g
- Protein – 11g
- Sodium – 463mg
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