Brazilian recipe
Hearty Squash, Carrot, and Cabbage Soup - Pressure Cooker Style
A comforting and aromatic soup combining the sweetness of squash and carrots with the texture of cabbage, made conveniently in a pressure cooker.
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Ingredients
500 g of peeled kabocha squash
2 carrots
1/2 small red cabbage
1/2 onion
2 cloves of garlic
2 tablespoons of olive oil
750 ml of water
1/4 teaspoon of ground cinnamon
1 teaspoon of ground cumin
1 1/2 teaspoons of ground ginger
freshly grated nutmeg to taste
1 bay leaf
toasted and chopped hazelnuts to taste for serving
fresh coriander leaves to taste for serving
2 carrots
1/2 small red cabbage
1/2 onion
2 cloves of garlic
2 tablespoons of olive oil
750 ml of water
1/4 teaspoon of ground cinnamon
1 teaspoon of ground cumin
1 1/2 teaspoons of ground ginger
freshly grated nutmeg to taste
1 bay leaf
toasted and chopped hazelnuts to taste for serving
fresh coriander leaves to taste for serving
Where to find ingredients
Japanese pumpkin (kabocha squash) is widely available in most supermarkets and grocery stores. Carrots, onions, garlic, red cabbage, olive oil, water, salt, and bay leaves are standard pantry staples found in any grocery store. Ground cinnamon, cumin, and ginger, as well as nutmeg, are typically found in the spice aisle of larger supermarkets or at speciality spice shops. Toasted hazelnuts and fresh coriander can be found in the produce section of supermarkets or at local markets.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and cut them into thick rounds, about 4 cm thick
- Finely chop the onion and mince the garlic
- Heat the pressure cooker over a sauté function, without the lid
- Add the olive oil and chopped onion. Sauté for about 2 minutes until softened
- Add the minced garlic, bay leaf, and spices (cinnamon, cumin, ginger)
- Stir for 1 minute to release their aromas
- Add the pumpkin and carrot pieces to the pot and mix well
- Pour in the water and add 2 teaspoons of salt
- Secure the lid and cook under pressure for 40 minutes
- Prepare the red cabbage by discarding the tough central core and cutting the leaves into 2 cm squares
- Rinse the cabbage under running water and drain thoroughly
- After the cooking time, carefully release the pressure from the pot
- Open the lid and remove the bay leaf
- Mash the cooked vegetables with a spatula for texture, or use a blender for a smoother, creamy consistency
- Stir the chopped red cabbage into the soup. Let it cook in the residual heat for 2 minutes to soften slightly
- Serve the soup piping hot, garnished with toasted hazelnuts and fresh coriander leaves
Observations
This recipe is perfect 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 beautifully with the crunch of toasted hazelnuts as a garnish. It's a wholesome, flavour-packed meal.
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