Best 4 Pressure Cooker Lentil Pumpkin Soup Recipes
Immerse yourself in the culinary symphony of flavors with our guide to preparing a wholesome and comforting pressure cooker lentil pumpkin soup. Unleash the earthy goodness of lentils, the vibrant sweetness of pumpkin, and a chorus of aromatic spices. This one-pot wonder is a symphony of textures, where tender lentils blend seamlessly with velvety pumpkin, creating a creamy and satisfying embrace. With the convenience of a pressure cooker, you can conjure this hearty and nutritious soup in a fraction of the time, making it an ideal choice for busy weeknights or cozy weekends. So, gather your ingredients, don your apron, and let's embark on a culinary journey to savor the delectable essence of pressure cooker lentil pumpkin soup.
Check out the recipes below so you can choose the best recipe for yourself!
LENTIL PUMPKIN SOUP
Garlic and spices brighten up my hearty pumpkin soup. It's just the thing we need on a chilly fall day. -Laura Magee, Houlton, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 7-9 hours or until potatoes and lentils are tender.
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
PRESSURE COOKER LENTIL SOUP
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
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.
PRESSURE-COOKER LENTIL PUMPKIN SOUP
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
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
LENTIL SOUP IN 10 MINUTES (PRESSURE COOKER)
This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look".
Provided by blucoat
Categories Potato
Time 18m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in the pressure cooker over medium heat.
- Add the onion and sauté until soft, about 2 minutes. Add the carrots and sauté for another minute. Add the bay leaves, thyme, savory as desired, water or broth, lentils, and potato. Stir well.
- Lock the lid in place on the cooker and bring the mixture to a boil over high heat until you achieve high pressure. Reduce the heat to maintain pressure for 6 minutes. Remove from the heat and let the pressure come down naturally. Remove the lid, tilting it away from you. Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan as desired.
Nutrition Facts : Calories 216.8, Fat 2.4, SaturatedFat 0.3, Sodium 131.9, Carbohydrate 36.4, Fiber 13.6, Sugar 2.4, Protein 13.1
Tips:
- Use a variety of lentils. This will give your soup a more complex flavor and texture.
- Don't overcook the lentils. They should be tender but still hold their shape.
- Use fresh pumpkin. This will give your soup a more vibrant flavor.
- Roast the pumpkin before adding it to the soup. This will help to caramelize the sugars and give the soup a deeper flavor.
- Add some spices to the soup. This will help to warm it up and give it a more complex flavor.
- Serve the soup with a dollop of yogurt or sour cream. This will help to balance out the flavors and make the soup more creamy.
Conclusion:
Lentil and pumpkin soup is a delicious, healthy, and easy-to-make soup that is perfect for a fall or winter meal. It is also a great way to use up leftover pumpkin. With its vibrant color and flavorful taste, this soup is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give lentil and pumpkin soup a try!
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