Brazilian recipe
Pressure Cooker Pumpkin, Carrot and Cabbage Soup (Sopa de abóbora com cenoura e repolho na panela de pressão)
A nourishing and aromatic soup that balances the natural sweetness of pumpkin and carrots with the texture of cabbage, all prepared quickly in a pressure cooker.
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Ingredients
500g Japanese pumpkin, peeled and cubed
2 carrots, peeled
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, chopped hazelnuts for serving
fresh cilantro leaves for serving
2 carrots, peeled
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, chopped hazelnuts for serving
fresh cilantro leaves for serving
Where to find ingredients
Find fresh produce like Japanese pumpkin, carrots, and cabbage in the produce section of local supermarkets or farmers' markets. Spices and nuts are available in the baking or dry goods aisles. If you cannot find Japanese pumpkin, standard butternut squash is a suitable substitute.
Preparation method
- Cut the pumpkin into large cubes.
- Peel the carrots and slice them into thick 4cm rounds.
- Finely dice the onion and garlic.
- Heat the pressure cooker uncovered over medium heat.
- Add the olive oil and sauté the onion for about 2 minutes until softened.
- Add the garlic, bay leaf, and spices to the pot.
- Stir everything for 1 minute to release the aromas.
- Add the pumpkin and carrots to the pot and mix well to coat.
- Pour in the water and add 2 teaspoons of salt.
- Seal the lid and cook under pressure for 40 minutes.
- Prepare the cabbage by removing the central core and cutting the leaves into 2cm squares.
- Rinse the cabbage under running water and drain well.
- Once the cooking time is up, carefully release the pressure from the cooker.
- Open the lid and remove the bay leaf.
- Mash the cooked vegetables with a spatula to create texture, or use a blender if you prefer a smoother 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 hot, finished with a garnish of toasted hazelnuts and fresh cilantro.
Observations
This recipe is an ideal choice for chilly days, offering a sophisticated flavor profile thanks to an aromatic blend of warming spices. Using a pressure cooker ensures the vegetables reach a tender consistency quickly, creating a velvety base that contrasts beautifully with the crunch of toasted hazelnuts upon serving.
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