Pressure-Cooker Lentil Pumpkin Soup
Recipe information
Recipe Icon - Master recipes
Cooking:
10 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

Ingredients for - Pressure-Cooker Lentil Pumpkin Soup

1. 1 pound medium red potatoes (about 4 medium), cut into 1/2-inch pieces -
2. 1 can (15 ounces) canned pumpkin -
3. 1 cup dried lentils, rinsed -
4. 1 medium onion, chopped -
5. 3 garlic cloves, minced -
6. 1/2 teaspoon ground ginger -
7. 1/2 teaspoon pepper -
8. 1/8 teaspoon salt -
9. 2 cans (14-1/2 ounces each) vegetable broth -
10. 1-1/2 cups water -
11. Minced fresh cilantro, optional -

How to cook deliciously - Pressure-Cooker Lentil Pumpkin Soup

1. Stage

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.