Brazilian recipe
Pressure Cooker Pumpkin, Carrot and Cabbage Soup (Sopa de abóbora com cenoura e repolho na panela de pressão)
A comforting, aromatic soup blending the natural sweetness of pumpkin and carrots with the texture of red cabbage, prepared efficiently in a pressure cooker.
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Ingredients
500g Japanese pumpkin (kabocha), peeled
2 carrots
1/2 small red cabbage
1/2 onion
2 garlic cloves
2 tablespoons olive oil
750ml 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 and chopped hazelnuts to taste for serving
fresh cilantro leaves to taste for serving
2 carrots
1/2 small red cabbage
1/2 onion
2 garlic cloves
2 tablespoons olive oil
750ml 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 and chopped hazelnuts to taste for serving
fresh cilantro leaves to taste for serving
Where to find ingredients
You can find fresh produce like Japanese pumpkin, carrots, red cabbage, and herbs in the local markets or grocery stores across the Marshall Islands. For spices such as cinnamon, cumin, and ginger, check the baking and spice aisles in major supermarkets. If fresh Japanese pumpkin is unavailable, butternut squash is a suitable substitute. Toasted hazelnuts can be found in the snack or baking sections.
Preparation method
- Cut the pumpkin into large cubes.
- Peel the carrots and slice them into thick rounds of approximately 4 cm.
- Finely chop the onion and the garlic.
- Heat the pressure cooker without the lid over medium heat.
- Add the olive oil and onion, sautéing for about 2 minutes until softened.
- Add the garlic, bay leaf, and the 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 central 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 lid 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, creamy consistency.
- Mix the chopped cabbage into the soup and let it cook in the residual heat for 2 minutes so it softens slightly.
- Serve the soup piping hot, finished with toasted hazelnuts and fresh cilantro.
Observations
This recipe is perfect for cooler days, offering a sophisticated flavor profile through the use of warming spices. Utilizing a pressure cooker ensures the vegetables soften rapidly, resulting in a velvety base that contrasts beautifully with the crunch of toasted hazelnuts upon serving.
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