Lentil Pumpkin Soup

Plenty of herbs and spices brighten up my hearty pumpkin soup. It’s just the thing we need on nippy days and nights.

—Laura Magee, Houlton, WI

• 1 lb. red potatoes (about 4 medium), cut into 1-in. pieces
• 1 can (15 oz.) pumpkin
• 1 cup dried lentils, rinsed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• ½ tsp. ground ginger
• ½ tsp. pepper
• ⅛ tsp. salt
• 2 cans (14 ½ oz. each) vegetable broth
• 1 ½ cups water

Fast

Prep: 10 min. • Cook: 15 min. + releasing • Makes: 6 servings

In a 6-qt. electric pressure cooker, combine all the ingredients. Lock the lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure.

Slow

Prep: 10 min. • Cook: 7 hours • Makes: 6 servings

In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 7-9 hours or until the potatoes and lentils are tender.

1 ½ cups: 210 cal., 1g fat (0 sat. fat), 0 chol., 463mg sod., 42g carb. (5g sugars, 7g fiber), 11g pro. Diabetic exchanges: 3 starch, 1 lean meat.

TIP

Serve with cornbread or a French baguette.