Pressure-Cooker Lentil Pumpkin Soup

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Total Time

Prep: 10 min. Cook: 15 min. + releasing

Makes

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

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. Let pressure release naturally for 10 minutes; 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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