Brazilian recipe
Pumpkin, Carrot and Cabbage Pressure Cooker Soup (Sopa de abóbora com cenoura e repolho na panela de pressão)
A comforting and aromatic soup blending the natural sweetness of pumpkin and carrots with the delicate bite of cabbage, prepared efficiently in a pressure cooker.
0.0 / 5 by 0 Reviews
Ingredients
500 g kabocha pumpkin, peeled
2 carrots
1/2 small red cabbage
1/2 onion
2 garlic cloves
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 taste for serving
fresh coriander leaves to taste for serving
2 carrots
1/2 small red cabbage
1/2 onion
2 garlic cloves
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 taste for serving
fresh coriander leaves to taste for serving
Where to find ingredients
You can find these fresh vegetables and aromatics at local markets or grocery store produce sections in Monrovia. Kabocha pumpkin is widely available, but if unavailable, any dense, sweet winter squash makes a suitable substitute.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and cut them into thick 4 cm rounds
- Finely chop the onion and garlic
- Heat the pressure cooker without the lid
- Add the olive oil and onion, sautéing for about 2 minutes until softened
- Add the garlic, bay leaf, and spices
- Stir well 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 removing the central stalk 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 cooker
- Open the pot and remove the bay leaf
- Mash the cooked vegetables with a spatula for a rustic 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 so it softens slightly
- Serve the soup steaming hot, finished with toasted hazelnuts and fresh coriander
Observations
This recipe is perfect for cooler days, offering a sophisticated flavor profile thanks to a fragrant mix of warm spices. Using a pressure cooker ensures the vegetables soften rapidly, creating a velvety base that provides a beautiful contrast to the crunch of toasted hazelnuts when served.
Ratings and comments