Brazilian recipe
Pressure Cooker Pumpkin, Carrot, and Cabbage Soup
A comforting and aromatic soup that balances the sweetness of pumpkin and carrots with the texture of cabbage, all prepared quickly in a pressure cooker.
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Ingredients
1 teaspoon ground cumin
1/2 small red cabbage
1/2 onion
1 1/2 teaspoons ground ginger
2 cloves garlic
500g Japanese pumpkin (kabocha), peeled
Fresh coriander leaves to serve
2 tablespoons olive oil
Toasted and chopped hazelnuts to serve
1/4 teaspoon ground cinnamon
Freshly grated nutmeg to taste
750ml water
2 carrots
1 bay leaf
1/2 small red cabbage
1/2 onion
1 1/2 teaspoons ground ginger
2 cloves garlic
500g Japanese pumpkin (kabocha), peeled
Fresh coriander leaves to serve
2 tablespoons olive oil
Toasted and chopped hazelnuts to serve
1/4 teaspoon ground cinnamon
Freshly grated nutmeg to taste
750ml water
2 carrots
1 bay leaf
Where to find ingredients
Fresh vegetables and herbs can be found at local farmers' markets or the produce section of any grocery store. Spices and nuts are generally available in the pantry or baking aisle of supermarkets or natural food stores.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and cut them into thick rounds of approximately 4cm
- Finely dice the onion and garlic
- Heat the pressure cooker without the lid using the sauté function
- Add the olive oil and onion, and sauté for about 2 minutes until softened
- Add the garlic, bay leaf, and spices
- Stir everything for 1 minute to release the aromas
- Place the pumpkin and carrot in the pot and mix well
- Pour in the water and add 2 teaspoons of salt
- Close the pressure cooker and cook under pressure for 40 minutes
- Prepare the cabbage by discarding the central core and cutting the leaves into 2cm 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 add texture or use a blender if you prefer a 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 coriander
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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