Brazilian recipe
Pressure Cooker Pumpkin, Carrot, and Cabbage Soup
A comforting and aromatic soup that combines the sweetness of pumpkin and carrots with the texture of cabbage, prepared quickly and easily in a pressure cooker.
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Ingredients
Fresh coriander leaves to serve
Toasted and chopped hazelnuts to serve
2 carrots
1 1/2 tsp ground ginger
750ml water
2 tbsp olive oil
1/2 onion
1 tsp ground cumin
1/4 tsp ground cinnamon
1/2 small red cabbage
2 garlic cloves
500g kabocha squash, peeled
Freshly grated nutmeg to taste
1 bay leaf
Toasted and chopped hazelnuts to serve
2 carrots
1 1/2 tsp ground ginger
750ml water
2 tbsp olive oil
1/2 onion
1 tsp ground cumin
1/4 tsp ground cinnamon
1/2 small red cabbage
2 garlic cloves
500g kabocha squash, peeled
Freshly grated nutmeg to taste
1 bay leaf
Where to find ingredients
Fresh vegetables and herbs can be found in the produce section of any local supermarket or farmers' market. Spices, oils, and nuts are available in the baking or bulk-bin aisles of grocery stores.
Preparation method
- Cut the squash into large cubes
- Peel the carrots and cut them into thick 4cm slices
- Finely chop the onion and garlic
- Heat the pressure cooker without the lid on the sauté setting
- Add the olive oil and onion and sauté for about 2 minutes until softened
- Add the garlic, bay leaf, and spices
- Stir 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 of salt
- Close the lid and cook under pressure for 40 minutes
- Prepare the cabbage by discarding the central core and cutting the leaves into 2cm squares
- Wash the cabbage under running water and drain well
- After the cooking time, carefully release the pressure from the cooker
- Open the cooker 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 so it softens slightly
- Serve the soup piping hot finished with toasted hazelnuts and fresh coriander
Observations
This recipe is perfect for cold days, offering a sophisticated flavor profile thanks to the combination of warm spices. Using a pressure cooker ensures the vegetables soften quickly, creating a velvety base that contrasts perfectly with the crunch of hazelnuts when served.
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