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
500g pumpkin, peeled and cubed
2 carrots, peeled and cut into thick rounds (approx. 4cm)
1/2 small red cabbage, shredded
1/2 onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
750ml 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 and chopped hazelnuts, to serve
Fresh coriander leaves, to serve
2 carrots, peeled and cut into thick rounds (approx. 4cm)
1/2 small red cabbage, shredded
1/2 onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
750ml 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 and chopped hazelnuts, to serve
Fresh coriander leaves, to serve
Where to find ingredients
Most vegetables can be found in the produce aisle of any supermarket. Hazelnuts and spices are usually located in the baking or spice aisles. Coriander can be found in the fresh herb section.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and cut them into thick rounds, about 4cm each
- Finely chop the onion and mince the 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 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 tsp of salt
- Close the lid and cook under pressure for 40 minutes
- Prepare the cabbage by discarding the core and cutting the leaves into 2cm squares
- Wash the shredded cabbage under running water and drain well
- After the cooking time, carefully release the pressure from the cooker
- Open the lid and remove the bay leaf
- Mash the cooked vegetables with a spatula for texture, or use a blender for a creamier 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, finished with toasted hazelnuts and fresh coriander
Observations
This recipe is ideal for chilly days, offering a sophisticated flavour profile thanks to the blend 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 for serving.
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