0 0

Jump to Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

295
Calories
14g
Protein
8g
Fat
42g
Carbs
Instant Pot Lentil Pumpkin Soup

Instant Pot Lentil Pumpkin Soup

If you are a big fan of soups that are not only delicious but also good for you, this is the recipe for you.

  • Serves 4
  • Medium

Ingredients

Directions

Share
Share and print this:

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 which 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!

Tools Needed:

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s Knife
  • Rubber Spatula or Spoon
  • Hand Blender or Regular Blender


Steps

1
Done

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.

2
Done

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!

3
Done

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.

4
Done

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!

Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

previous
Instant Pot Beef Bourguignon
next
Instant Pot Korean Beef Tacos
previous
Instant Pot Beef Bourguignon
next
Instant Pot Korean Beef Tacos

Add Your Comment