Why recepie famous for?
Plenty of herbs and spices brighten up my hearty pumpkin soup. It?s just the thing we need on nippy days and nights
Ingredients
1 pound medium red potatoes (about 4 medium), cut into 1/2-inch pieces1 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
Instructions
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. Quick-release pressure. If desired, sprinkle servings with cilantro.Test Kitchen tips
Serve with cornbread or a French baguette.
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