Brazilian recipe
Pressure Cooker Pumpkin, Carrot, and Cabbage Soup
A comforting and aromatic soup that balances the sweetness of pumpkin and carrots with the texture of cabbage, prepared quickly in a pressure cooker.
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Ingredients
2 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoon ground ginger
Freshly grated nutmeg, to taste
500 g kabocha pumpkin (peeled and cut into large cubes)
2 carrots (peeled and cut into 4 cm thick slices)
750 ml water
2 teaspoons salt
1/2 small red cabbage (core removed and leaves cut into 2 cm squares)
Toasted and chopped hazelnuts, for serving
Fresh cilantro leaves, for serving
1/2 onion, chopped
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoon ground ginger
Freshly grated nutmeg, to taste
500 g kabocha pumpkin (peeled and cut into large cubes)
2 carrots (peeled and cut into 4 cm thick slices)
750 ml water
2 teaspoons salt
1/2 small red cabbage (core removed and leaves cut into 2 cm squares)
Toasted and chopped hazelnuts, for serving
Fresh cilantro leaves, for serving
Where to find ingredients
All ingredients are commonly found at local supermarkets, grocery stores, or farmers' markets. Look for fresh produce in the vegetable section and spices in the baking or international food aisles.
Method
- Heat the pressure cooker without the lid
- Add the olive oil and onion
- Sauté for about 2 minutes until soft
- Add the garlic, bay leaf, and spices
- Stir for 1 minute to release the aromas
- Add the pumpkin and carrots to the pot
- Mix well
- Pour in the water and add the salt
- Close the pot and cook under pressure for 40 minutes
- Prepare the cabbage by removing the central stem and cutting the leaves into 2 cm squares
- Wash the cabbage under running water and drain well
- Carefully release the pressure from the pot
- Open the pot and remove the bay leaf
- Mash the cooked vegetables with a spatula for texture
- Use a blender if you prefer a creamy consistency
- Stir the chopped cabbage into the soup
- Let it cook in the residual heat for 2 minutes so it softens slightly
- Serve the soup hot
- Finish with toasted hazelnuts and fresh cilantro
Notes
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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