PRESSURE-COOKER LENTIL PUMPKIN SOUP

Pressure-Cooker Lentil Pumpkin Soup image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings (2-1/4 quarts)

Number Of Ingredients 11

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

Steps:

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 : Calories 210 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic exchanges