Pressure cooker pumpkin, lentil and carrot soup
Pumpkin soup is a delicious orangey treat and even better when topped with micro greens for a punch of flavour. You don’t have to make it in a pressure cooker as it’s only slightly slower in a large saucepan on the hob. Y’Bon sourdough toast is the only other thing needed.
Author: Rachel Knight
Recipe type: Soup
Cuisine: Wholefood plant based, no oil
Serves: 2 litres
- 500g pumpkin flesh, cubed
- 200g carrots, diced
- One cup red lentils
- Small potato, diced
- One medium onion, peeled and chopped
- One tablespoon miso paste
- One tablespoon apple cider vinegar
- One teaspoon grated ginger
- One and a half litres boiling water
- Put all the ingredients into the pressure cooker or a large heavy bottomed saucepan.
- In the pressure cooker cook for 10 minutes on high pressure and use natural release.
- On the hob, simmer gently for about 30 minutes stirring occasionally to avoid sticking.
- Blend with a stick blender until smooth
- Taste and adjust seasoning, adding a little hot water or plant milk if too thick.