Brazilian recipe
Pumpkin, Carrot, and Cabbage Soup
A comforting and aromatic soup combining the sweetness of pumpkin and carrots with the texture of cabbage, made conveniently in a pressure cooker.
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Ingredients
1.1 lbs Japanese pumpkin, peeled
2 carrots
1/2 small red cabbage
1/2 onion
2 cloves garlic
2 tablespoons olive oil
3 cups water
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoons ground ginger
Freshly grated nutmeg, to taste
1 bay leaf
Toasted chopped hazelnuts, for serving
Fresh cilantro leaves, for serving
2 carrots
1/2 small red cabbage
1/2 onion
2 cloves garlic
2 tablespoons olive oil
3 cups water
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoons ground ginger
Freshly grated nutmeg, to taste
1 bay leaf
Toasted chopped hazelnuts, for serving
Fresh cilantro leaves, for serving
Where to find ingredients
Japanese pumpkin, carrots, cabbage, onion, garlic, olive oil, water, cinnamon, cumin, ginger, nutmeg, bay leaf, hazelnuts, and cilantro can be found at most grocery stores and fresh produce markets.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and cut them into thick slices, about 1.5 inches thick
- Chop the onion and garlic into small pieces
- 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 pumpkin and carrots to the pot and mix well
- Pour in the water and add 2 teaspoons of 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 1-inch squares
- Wash the cabbage under running water and drain well
- After the cooking time, carefully release the pressure from the cooker
- 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 blend of warm spices. Using a pressure cooker ensures the vegetables become tender quickly, creating a velvety base that perfectly contrasts with the crunch of toasted hazelnuts when serving.
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