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

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

Test Kitchen tips

Serve with cornbread or a French baguette.

TEST KITCHEN APPROVED

Pressure-Cooker Lentil Pumpkin Soup

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Yield:6 servings (2-1/4 quarts)

Prep:10 min

Cook:12 min

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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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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.

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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