Brazilian recipe
Pressure Cooker Pumpkin, Carrot, and Cabbage Soup
A comforting and aromatic soup blending the sweetness of pumpkin and carrots with the texture of cabbage, conveniently prepared in a pressure cooker.
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Ingredients
500 g peeled kabocha squash
2 carrots
1/2 small red cabbage
1/2 onion
2 cloves garlic
2 tbsp olive oil
750 ml water
1/4 tsp ground cinnamon
1 tsp ground cumin
1 1/2 tsp ground ginger
freshly grated nutmeg to taste
1 bay leaf
toasted chopped hazelnuts to serve
fresh cilantro leaves to serve
2 carrots
1/2 small red cabbage
1/2 onion
2 cloves garlic
2 tbsp olive oil
750 ml water
1/4 tsp ground cinnamon
1 tsp ground cumin
1 1/2 tsp ground ginger
freshly grated nutmeg to taste
1 bay leaf
toasted chopped hazelnuts to serve
fresh cilantro leaves to serve
Where to find ingredients
Kabocha squash, carrots, red cabbage, onion, garlic, olive oil, water, cinnamon, cumin, ginger, nutmeg, bay leaf, hazelnuts, and cilantro can be found at local supermarkets and produce stands across Belize.
Preparation method
- Cut the squash into large cubes
- Peel the carrots and cut them into thick rounds, about 4 cm thick
- Finely chop the onion and garlic
- Heat the pressure cooker without the lid on the sauté function
- Add the olive oil and onion, and sauté for about 2 minutes until softened
- Add the garlic, bay leaf, and spices
- Stir everything for 1 minute to release the aromas
- Add the squash and carrots to the pot and mix well
- Pour in the water and add 2 tsp salt
- Close the pressure cooker and cook under pressure for 40 minutes
- Prepare the cabbage by discarding the central core and cutting the leaves into 2 cm squares
- Wash the cabbage under running water and drain well
- After the cooking time, carefully release the pressure from the pot
- Open the pot and remove the bay leaf
- Mash the cooked vegetables with a spatula for texture, or use a blender if you prefer a creamy consistency
- Stir the chopped cabbage into the soup and let it cook in the residual heat for 2 minutes to soften slightly
- Serve the soup hot, finished with toasted hazelnuts and fresh cilantro
Observations
This recipe is ideal for chilly days, offering a sophisticated flavor profile thanks to the combination of warm spices. Using a pressure cooker ensures the vegetables become tender quickly, creating a velvety base that contrasts perfectly with the crunch of toasted hazelnuts when serving.
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