Spiced pumpkin and lentil soup from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 150 Recipes (page 16) by Catherine Phipps

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Notes about this recipe

  • Ganga108 on April 13, 2025

    I used this basic recipe to make a beetroot soup instead of pumpkin. The beetroot was fermented beetroot left over from making beetroot kvass. I added tomatoes and purslane, both from the freezer, and a couple more spices/my powder mixes. Actually, it is hearty, slightly spicy (for me), and nice. In the IP I cooked for 7 mins with FNR.

  • Ganga108 on August 11, 2024

    This is an easy "dump and go" soup - put everything in the pressure cooker and press Go. I made as-is except added some herbs and a turnip (which I think enhances pumpkin soup). If you are using and Instant Pot, you might like to add a minute or two to the cooking time. NOTE THAT THE RECIPE CAN BE MADE WITH sweet potatoes, butternut or pumpkin (either in a mix of 2 or more or on its own). Or can be made with Jerusalem artichokes and mushrooms as in the variation recipe with a separate indexed recipe.

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