Best Pressure Cooker Lentil Pumpkin Soup Recipes

PUMPKIN-LENTIL SOUP

Pumpkin-Lentil Soup image

I was really craving a hot delicious soup-something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. -Amy Blom, Marietta, Georgia

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 cups water
3 cups reduced-sodium chicken broth
2/3 cup dried lentils, rinsed
2 large garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons dried oregano
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pumpkin
1/2 cup mild salsa
1/2 teaspoon salt
5 cups fresh spinach, lightly packed

Steps:

In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes., Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.

Nutrition Facts : Calories 244 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 857mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 11g fiber), Protein 15g protein.

PRESSURE COOKER LENTIL SOUP

Pressure Cooker Lentil Soup image

This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks.

Provided by Podkayne

Categories Lentil

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 large onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 carrots, chopped
2 celery ribs, chopped
1 teaspoon ground cumin
8 cups vegetable broth
1 cup dry lentils, rinsed and picked
2 bay leaves
5 ounces fresh spinach (optional)
salt and pepper

Steps:

In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
Add the carrots and celery and saute for a minute or two.
Add the ground cumin and stir well.
Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
Cook for 20 minutes.
Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
Remove the bay leaves.
If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
Season with salt and fresh ground pepper to taste.