Brazilian recipe
Pumpkin, Carrot, and Cabbage Pressure Cooker Soup
A comforting and aromatic soup that combines the sweetness of pumpkin and carrots with the texture of cabbage, prepared quickly and easily in a pressure cooker.
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Ingredients
1/2 onion
fresh coriander leaves to serve
1 1/2 teaspoons ground ginger
750ml water
1/2 small red cabbage
1/4 teaspoon ground cinnamon
toasted and chopped hazelnuts to serve
2 garlic cloves
1 teaspoon ground cumin
2 carrots
500g kabocha squash, peeled
2 tablespoons olive oil
1 bay leaf
freshly grated nutmeg to taste
fresh coriander leaves to serve
1 1/2 teaspoons ground ginger
750ml water
1/2 small red cabbage
1/4 teaspoon ground cinnamon
toasted and chopped hazelnuts to serve
2 garlic cloves
1 teaspoon ground cumin
2 carrots
500g kabocha squash, peeled
2 tablespoons olive oil
1 bay leaf
freshly grated nutmeg to taste
Where to find ingredients
You can find fresh Japanese pumpkin, carrots, red cabbage, and dried spices in the produce and baking aisles of most local supermarkets or at farmers' markets. Hazelnuts and fresh cilantro are typically available in the bulk nut section or the herb section of well-stocked grocery stores.
Preparation method
- Chop the onion and garlic into small pieces
- Heat the pressure cooker without the lid
- Add the olive oil and onion and sauté for about 2 minutes until softened
- Add the garlic, bay leaf, and spices
- Stir for 1 minute to release the aromas
- Cut the pumpkin into large cubes
- Peel the carrots and cut them into thick rounds of approximately 4 cm
- Place the pumpkin and carrots into the pot and mix well
- Pour in the water and add the salt
- Close the pot and cook under pressure for 40 minutes
- While cooking, prepare the cabbage by discarding the central stem 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 to create texture or use a blender if you prefer a creamier 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 very hot finished with toasted hazelnuts and fresh cilantro
Observations
This recipe is ideal for cold days, offering a sophisticated flavor profile thanks to the combination of warm spices. Using a pressure cooker ensures the vegetables soften quickly, creating a velvety base that contrasts perfectly with the crunch of toasted hazelnuts when served.
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