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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
  • Total Time
    Prep: 10 min. Cook: 15 min. + releasing
  • Makes
    6 servings (2-1/4 quarts)


  • 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


  • 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.

Test Kitchen tips
  • Serve with cornbread or a French baguette.
  • 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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    Average Rating:
    • Mike
      Oct 5, 2019

      I enjoyed this recipe. It was a little bland at first, but I found that 1 tsp Salt and 1.5 tsp Curry Powder made it just right for a cool. fall day

    • Tim
      Dec 3, 2018

      It was fine. However the time is way off . 12 minutes will produce crunchy lentils. Try 20 minutes and you should be good. Also the total prep/cook time is ridiculous. This doesn’t take into account the 15 minutes it takes to get the pressure cooker up to pressure.

    • jbander2
      May 8, 2018

      I made this recipe exactly as written, and even though I love all the ingredients, it was pretty bland. It needs something, but I haven’t decided what that is. Would love to know what others think.