Brazilian recipe
Pumpkin, Carrot, and Cabbage Soup in a Pressure Cooker
A warming and fragrant soup blending the sweetness of pumpkin and carrots with the texture of cabbage, made conveniently in a pressure cooker.
0.0 / 5 by 0 Reviews
Ingredients
500 g pumpkin, peeled and cubed
2 carrots, peeled and cut into thick rounds (approx. 4 cm)
1/2 small red cabbage, shredded
1/2 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
750 ml 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, chopped hazelnuts, for serving
Fresh coriander leaves, for serving
2 carrots, peeled and cut into thick rounds (approx. 4 cm)
1/2 small red cabbage, shredded
1/2 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
750 ml 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, chopped hazelnuts, for serving
Fresh coriander leaves, for serving
Where to find ingredients
Pumpkin, carrots, cabbage, onions, and garlic are widely available in local supermarkets and open-air markets. Olive oil can be found in most grocery stores. Spices like cinnamon, cumin, ginger, nutmeg, and bay leaves are typically sold in the spice aisle of supermarkets or local 'dukas'. Hazelnuts and coriander are usually available at larger supermarkets or speciality food stores.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and slice them into thick rounds, about 4 cm 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 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 2 cm squares
- Wash the cabbage under running water and drain well
- 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 for 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 coriander
Observations
This recipe is perfect for chilly days, offering a sophisticated flavour profile thanks to the combination of warm spices. Using a pressure cooker ensures the vegetables soften quickly, creating a velvety base that contrasts beautifully with the crunch of toasted hazelnuts when serving. This dish is ideal for a quick and hearty meal.
Ratings and comments