a substantial and tasty vegetable soup that has been prepared with ginger and turmeric.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 ½ pounds russet potatoes, scrubbed
- ¼ cup margarine (such as Country Crock®)
- 1 cup canned pumpkin
- 1 teaspoon salt
- ½ teaspoon pumpkin pie spice
- ½ teaspoon dried basil
Instructions
- Cut potatoes into big chunks, leaving skins on.
- Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
- Close cooker securely and place pressure regulator over vent according to manufacturer’s instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer’s instructions, 5 to 10 minutes. Unlock lid and remove.
- Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.
Reviews
Excellent recipe! I cheated a bit by using prepared refrigerated mashed potatoes.
I used Yukon gold potatoes since I had some of those leftovers. I also used up some of my homemade pumpkin pie filling I had leftover from making a pumpkin pie over Thanksgiving. The potatoes were delicious! I added a sprinkle of pumpkin spice on top since I didn’t think there was enough. Otherwise so good!