Brazilian recipe
Pumpkin, Carrot, and Cabbage Soup Cooked in a Pressure Cooker
A comforting and aromatic soup that blends the sweetness of pumpkin and carrots with the texture of cabbage, easily prepared in a pressure cooker.
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Ingredients
500g pumpkin, peeled and cubed
2 carrots, peeled and cut into thick 4cm rounds
1/2 small red cabbage
1/2 onion
2 cloves garlic
2 tablespoons olive oil
750ml 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 and chopped hazelnuts, for serving
Fresh coriander leaves, for serving
2 carrots, peeled and cut into thick 4cm rounds
1/2 small red cabbage
1/2 onion
2 cloves garlic
2 tablespoons olive oil
750ml 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 and chopped hazelnuts, for serving
Fresh coriander leaves, for serving
Where to find ingredients
Pumpkin, carrots, cabbage, onions, garlic, olive oil, water, cinnamon, cumin, ginger, nutmeg, bay leaf, hazelnuts, and coriander can all be found at local markets and supermarkets across Ghana.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and slice them into thick rounds, about 4cm thick
- Chop the onion and garlic into small pieces
- Heat the pressure cooker without the lid over a sauté setting
- 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 lid and cook under pressure for 40 minutes
- Prepare the cabbage by discarding the tough core and cutting the leaves into 2cm squares
- Wash the cabbage under running water and drain thoroughly
- 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 smooth 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 piping hot, garnished with toasted hazelnuts and fresh coriander
Observations
This recipe is ideal for cold days, offering a sophisticated flavour 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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