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You are here: Home / season / winter / July / Pumpkin, lentil and carrot soup

Pumpkin, lentil and carrot soup

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Pressure cooker pumpkin, lentil and carrot soup
 
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Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
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
Ingredients
  • 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
Instructions
  1. Put all the ingredients into the pressure cooker or a large heavy bottomed saucepan.
  2. In the pressure cooker cook for 10 minutes on high pressure and use natural release.
  3. On the hob, simmer gently for about 30 minutes stirring occasionally to avoid sticking.
  4. Blend with a stick blender until smooth
  5. Taste and adjust seasoning, adding a little hot water or plant milk if too thick.
3.5.3208

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Meet Rachel

I'm an enthusiastic gardener who loves eating things I've grown. Initally I grew and sold boxes of homegrown produce. When I couldn't satisfy the demand, I started teaching my customers how to grow their own. I teach, write, sew and cook. I'm also catching up on learning to play piano. More...

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