Brazilian recipe
Pumpkin, Carrot, and Cabbage Soup (Pressure Cooker)
A comforting and aromatic soup that combines the sweetness of pumpkin and carrots with the texture of cabbage, prepared conveniently in a pressure cooker.
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Ingredients
500 g Japanese pumpkin, peeled
2 carrots
1/2 small red cabbage
1/2 onion
2 cloves garlic
2 tablespoons olive oil
750 ml 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 serve
Cilantro leaves, to serve
2 carrots
1/2 small red cabbage
1/2 onion
2 cloves garlic
2 tablespoons olive oil
750 ml 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 serve
Cilantro leaves, to serve
Where to find ingredients
Ingredients can be found at most supermarkets. Look for fresh produce like pumpkin, carrots, cabbage, onion, garlic, and cilantro in the produce section. Olive oil, water, salt, and spices are pantry staples usually found in the oil and spice aisles. Hazelnuts can often be found in the baking or snack aisle.
Preparation method
- Cut the pumpkin into large cubes
- Peel the carrots and cut them into thick slices, approximately 4 cm
- Chop the onion and garlic into small pieces
- Heat the pressure cooker without the lid on 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
- Add the pumpkin and carrots to 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 2 cm squares
- Rinse the cabbage under running water and drain well
- After the cooking time, carefully release the pressure from the cooker
- Open the cooker and remove the bay leaf
- Mash the cooked vegetables with a spatula for texture, or use a blender if you prefer a creamy consistency
- Stir the chopped cabbage into the soup and let it cook in the residual heat for 2 minutes to soften 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 blend of warm spices. Using a pressure cooker ensures the vegetables become tender quickly, creating a velvety base that contrasts perfectly with the crunch of toasted hazelnuts when serving.
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