Ingredients:
⁃ 1 pie pumpkin deseeded, peeled and cut
⁃ 1 medium onion chopped
⁃ 1 large sweet potato peeled and diced
⁃ 4 cloves of garlic minced
⁃ 1 1/2 cups of red lentils washed and drained
⁃ 8 cups of water
⁃ 2 bay leaves
⁃ 2 tablespoons of cumin powder
⁃ 1 1/2teaspoons of black pepper
⁃ 2 tablespoons of vegetable soup bullion
⁃ 1 teaspoon of turmeric powder
⁃ 1/2 teaspoon of cinnamon powder
⁃ 1 teaspoon of allspice
⁃ 1/4 cup of olive oil
Turn the instant pot onto the sauté option. Add in the olive oil, onions and garlic and sauté for a few minutes.

Next you add in the pumpkin, sweet potatoes and the seasonings and mix it well.

Now you add in the 8 cups of pre-boiled hot water. Turn the sauté feature off of the instant pot. And now Cover the instant pot making sure the pressure valve is closed. Press the soup button and set it for 20 minutes.

Once the 20 minutes is up, release the pressure from the instant pot. Now you take an immersion blender and you blend the soup to the consistency that you like. You can serve it with toasted pita bread chips.

If making this stovetop, follow the same steps but on medium high heat. And once the pumpkin and sweet potatoes are tender it’s ready to be taken off the heat and blended.

If the soup looks a little thick, feel free to add in a little hot water.

Alf Saha❤️ Dena