If you are a big fan of soups that are not only delicious but also good for you, this is the recipe for you. This quick to make soup is full of lentils that can help regulate blood pressure, lower cholesterol, and even help prevent cancer! Pumpkin is also full of vitamin C, fiber, and potassium. I’ll take two bowls of soup, please! The warm, filling flavors make this a perfect meal for the fall or winter but you will probably be craving it in the summer and spring too!
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Instant Pot® Lentil Pumpkin Soup
Equipment
- Instant Pot
- Measuring Cup
- Measuring Spoon
- Cutting Board
- Chef’s Knife
- Rubber Spatula or Spoon
- Hand Blender or Regular Blender
Ingredients
- 2 Tbsp Olive Oil
- 0.5 Cup Carrots, Diced
- 0.5 Cup Onion, Diced
- 0.5 Cup Celery, Diced
- 1 Cup Red Lentils
- 2 cups Pumpkin, raw, cubed
- 1 tsp Dried Basil
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 0.25 tsp Ground cumin
- 4 cups Vegetable Broth
- 1 cup Water
Instructions
- Add the olive oil, carrots, onion and celery to the Instant Pot® bowl and press the saute button. Let the veggies cook, stirring occasionally, for about 5 minutes.
- Add the remaining ingredients to the Instant Pot® and stir briefly. Cover the pot and seal, making sure te pressure valve is set to “seal”. Press the “Manual” button and set the timer for 15 minutes. Let the soup cook!
- Once the Instant Pot® is done cooking, let the pressure naturally release for 10 minutes and then open the steam valve to manually release the remaining steam. Puree the soup using an immersion blender or a regular blender.
- Serve topped with soup cream or a sprinkle of basil. Enjoy hot!
Wasn’t this the perfect soup to enjoy while curled up in a blanket on a cold winter’s day? Full of flavor and also healthy, it doesn’t get much better! Tell us how much you loved this recipe below in the comments and if you have any questions, let us know- we are happy to answer!
