Brazilian recipe
Pressure Cooker Pumpkin, Carrot, and Cabbage Soup
A comforting and aromatic soup that blends the sweetness of pumpkin and carrots with the texture of cabbage, made quickly in a pressure cooker.
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Ingredients
500 g Japanese pumpkin, peeled
2 carrots
1/2 small red cabbage
1/2 onion
2 cloves garlic
2 tbsp olive oil
750 ml 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, chopped hazelnuts, to serve
Fresh cilantro leaves, to serve
2 carrots
1/2 small red cabbage
1/2 onion
2 cloves garlic
2 tbsp olive oil
750 ml 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, chopped hazelnuts, to serve
Fresh cilantro leaves, to serve
Where to find ingredients
Look for 'kabochas' at larger supermarkets or Asian grocers. If unavailable, butternut squash is a good substitute.
Widely available at all local supermarkets and markets.
Available in the produce section of most supermarkets and greengrocers.
Standard item in all supermarkets and local markets.
Available in the produce section of all supermarkets and local markets.
Commonly found in the oils and vinegars aisle of any supermarket.
Tap water is fine for this recipe.
Check the spice aisle at your local supermarket or grocery store. 'Ground ginger' is widely available.
Whole nutmeg is best, found in the spice section, or you can buy pre-ground.
Dried bay leaves are available in the spice section of most supermarkets.
Look for whole or chopped hazelnuts in the baking or nuts section of larger supermarkets or health food stores. Toasting them brings out their flavour.
Also known as 'fresh coriander' in some places. Commonly found in the fresh herb section of most supermarkets and local markets.
Widely available at all local supermarkets and markets.
Available in the produce section of most supermarkets and greengrocers.
Standard item in all supermarkets and local markets.
Available in the produce section of all supermarkets and local markets.
Commonly found in the oils and vinegars aisle of any supermarket.
Tap water is fine for this recipe.
Check the spice aisle at your local supermarket or grocery store. 'Ground ginger' is widely available.
Whole nutmeg is best, found in the spice section, or you can buy pre-ground.
Dried bay leaves are available in the spice section of most supermarkets.
Look for whole or chopped hazelnuts in the baking or nuts section of larger supermarkets or health food stores. Toasting them brings out their flavour.
Also known as 'fresh coriander' in some places. Commonly found in the fresh herb section of most supermarkets and local markets.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and cut them into thick rounds, about 4 cm
- Chop the onion and garlic finely
- Heat the pressure cooker without the lid on the sauté setting
- Add the olive oil and onion, sautéing for about 2 minutes until soft
- 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 chopping the leaves into 2 cm squares
- Wash the cabbage under running water and drain thoroughly
- 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 piping hot, finished with toasted hazelnuts and fresh cilantro
Observations
This recipe is ideal for chilly days, offering a sophisticated flavour profile thanks to the mix of warm spices. Using a pressure cooker ensures the vegetables get tender in no time, creating a velvety base that contrasts perfectly with the crunch of toasted hazelnuts when serving.
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